Drummond Ranch Potato Chips

  • Yield : 8 to 10 servings
  • Cook Time : 35m
  • Ready In : 45m
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  • 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


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.

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