Homemade Baked Potato Chips with Dill Pickle Ranch Dip
Serves 50 mins prep0 mins cook
These homemade baked potato chips with avocado oil are golden, crunchy, and completely addictive—especially when served with a homemade dill pickle ranch. The ultimate healthy snack or summer BBQ side!
0 servings
What you need
Instructions
1 Preheat oven to 400°F and line 2 baking sheets with parchment. 2 Thinly slice potatoes using a mandoline. Soak slices in cold water for 20–30 minutes, then drain and pat dry thoroughly. 3 Toss slices with avocado oil, salt, garlic powder, and any additional spices. 4 Arrange in a single layer on baking sheets (don’t overlap). Bake 15–20 minutes, flipping halfway, until golden and crisp. 5 While the chips bake, stir together all ranch dip ingredients in a small bowl. Chill until ready to serve. 6 Let chips cool slightly before serving with dill pickle ranch.View original recipe