| Level: | Intermediate |
| Total: | 45 min |
| Active: | 35 min |
| Yield: | 8 to 10 servings |
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
Instructions
- 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.
- Add the dry ranch seasoning, parsley, onion powder, salt, garlic powder, dill, paprika and black pepper to a bowl and mix. Set aside.
- Fill 2 large Dutch ovens halfway with vegetable oil and heat to 375 degrees F.
- 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.
- 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.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 322 |
| Total Fat | 22 g |
| Saturated Fat | 2 g |
| Carbohydrates | 29 g |
| Dietary Fiber | 2 g |
| Sugar | 1 g |
| Protein | 4 g |
| Cholesterol | 0 mg |
| Sodium | 244 mg |
Reviews
Very good! Super easy!
The seasoning was a bit too salty for me.
I love Ree’s recipes. The potato chips were amazing.
Yes