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Drummond Ranch Potato Chips image

Get Drummond Ranch Potato Chips Recipe from Food Network

Provided by @MakeItYours

Number Of Ingredients 10

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


  • 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.

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