Ranch Potato Crisps Recipes

RANCH POTATO CRISPS

Steps:

• Preheat oven to 400 degrees.
• Wash potatoes and leave skin on.
• Slice into 1/4 inch thick slices.
• Place sliced potatoes, approximately 4 cups, in a bowl; add vegetable oil; Stir to coat.
• Add salad dressing mix; Cover bowl and shake until potatoes are coated.
• Line potato slices in a single layer on a baking sheet; Do not overlap slices.
• Bake 40-50 minutes or until potatoes are brown.
• Serve warm.

DRUMMOND RANCH POTATO CHIPS

Steps:

• 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.