Homemade Baked Potato Chips with Dill Pickle Ranch Dip
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!
Creator: Leslie Stokes
You guys know I’m usually the one driving the healthy dinner train in our house, but every now and then… my husband surprises me. He’s always trying to sneak something indulgent into my lightened-up meals (if it were up to him, every salad would come with a side of fries). But this time? He totally nailed it.
He made these crispy, golden homemade baked potato chips using avocado oil—and I was honestly shocked by how good they were. Like, crunchy-in-every-bite, salty, addicting good. And because I can’t resist a creamy dip situation, I whipped up a quick homemade dill pickle ranch while he manned the oven.
The combo? Unreal. It’s like your favorite chips and dip, but made at home, baked instead of fried, and full of flavor without being loaded with junk.
This is one of those snacky sides you can throw into a summer dinner, pack for a BBQ or tailgate, or even just serve with burgers on the weekend. We’ll absolutely be making these again—especially because my kids were circling the pan like sharks waiting for them to cool.
Teamwork Makes the Snack Work
This recipe was a true kitchen collab. While I was working on the dill pickle ranch dip, my husband took over chip duty—slicing, soaking, seasoning, and baking. He even tried to sneak a few extra chips off the pan before I could plate them (classic). The best part? It felt like an indulgent snack, but it totally fits into our healthier weeknight dinner routine.
This might be one of the few “swaps” he actually asks for again. Victory.
Shop the mandoline I used here!
Let’s Talk About That Dill Pickle Ranch
I love a homemade dip that pulls double duty. This one is cool, creamy, tangy, and just the right amount of herby. We’ve used it as a dip, salad dressing, chicken marinade—you name it.
Serve it with:
Carrots, celery, bell peppers
Chicken wings or grilled tenders
Burger bowls or lettuce wraps
Grilled corn on the cob
Make a double batch. You won’t regret it.
Tips for crispy chips
Use a mandoline for thin, uniform slices. It’s 100% worth it.
Soak your potato slices in cold water for at least 20 minutes to remove excess starch (crispy chips = science!).
Dry thoroughly. If they’re wet, they’ll steam and go soggy.
Don’t crowd the pan. Lay the slices in a single layer with a little space.
Flip halfway through and watch closely during the last few minutes.
Storage Tips
Chips: Best eaten the day you make them, but they’ll stay crisp in an airtight container for 2–3 days.
Dip: Keeps in the fridge for up to 5 days. If it thickens, stir in a splash of pickle juice or water to loosen it up.
Homemade Baked Potato Chips with Dill Pickle Ranch Dip
Ingredients
For the Chips:
- 2 large russet potatoes
- 1.5 tbsp avocado oil
- 1 tsp sea salt
- 1/2 tsp garlic powder
- Optional: 1/4 tsp paprika or chili powder
For the Dill Pickle Ranch:
- 1/2 cup plain Greek yogurt
- 1/4 cup mayo
- 2 tbsp finely chopped dill pickles
- 1 tbsp pickle juice
- 1 tbsp chopped fresh dill or 1 tsp dried
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- Salt & pepper to taste
Let's Make It
- Preheat oven to 400°F and line 2 baking sheets with parchment.
- Thinly slice potatoes using a mandoline. Soak slices in cold water for 20–30 minutes, then drain and pat dry thoroughly.
- Toss slices with avocado oil, salt, garlic powder, and any additional spices.
- Arrange in a single layer on baking sheets (don’t overlap). Bake 15–20 minutes, flipping halfway, until golden and crisp.
- While the chips bake, stir together all ranch dip ingredients in a small bowl. Chill until ready to serve.
- Let chips cool slightly before serving with dill pickle ranch.
Nutrition Facts
Nutrition Info (Per Serving – approx. 1 cup chips + 2 tbsp dip):
Calories: 218
Protein: 2g
Fat: 11g
Carbs: 28g
Fiber: 2g
Sugar: 1gCalculated using 2 large russet potatoes, 1.5 tbsp avocado oil, and a ranch base of 1/2 cup Greek yogurt and 1/4 cup mayo divided by 5 servings.
