Drummond Ranch Potato Chips

Step 1

Slice the potatoes on a mandoline as thinly as possible. Submerge the potato slices in cold water as you go to keep them from browning. This will also remove any excess starch.

Step 2

Add the dry ranch seasoning, parsley, onion powder, salt, garlic powder, dill, paprika and black pepper to a bowl and mix. Set aside.

Step 3

Fill 2 large Dutch ovens halfway with vegetable oil and heat to 375 degrees F.

Step 4

Drain the potato slices and lay out on baking sheets lined with paper towels. Use more paper towels to blot the slices until completely dry.

Step 5

Lower batches of potato slices into the oil using a spatula and fry until golden, 1 to 1 1/2 minutes per batch. Remove with a slotted spoon to a baking sheet, immediately sprinkle over some of the seasoning mix and toss until evenly coated. Repeat with the rest of the potatoes.