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homemade baked potato chips with dill pickle ranch dip

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!
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Total Time 35 minutes
Course Appetizer
Cuisine American
Servings 5

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.