Drummond Ranch Potato Chips
2015-01-11- Course: Snack
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- Yield : 8 to 10 servings
- Cook Time : 35m
- Ready In : 45m
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Ingredients
- 2 1/2 pounds russet potatoes, unpeeled
- One 1-ounce packet dry ranch seasoning
- 1 1/2 teaspoons dried parsley
- 1 1/2 teaspoons onion powder
- 1 teaspoon sea salt
- 1 teaspoon garlic powder
- 1/2 teaspoon dried dill
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon ground black pepper
- Vegetable oil, for frying
Method
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.