RANCH POTATO CRISPS
Make and share this Ranch Potato Crisps recipe from Food.com.
Provided by SmilinJenE
Categories Potato
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 3
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
Provided by Ree Drummond : Food Network
Time 45m
Yield 8 to 10 servings
Number Of Ingredients 10
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.
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