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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.