Best 6 Ranch Potato Crisps Recipes

ORIGINAL RANCH ROASTED POTATOES

Steps:

• Preheat the oven to 450 degrees F.
• Place potatoes in a 1-gallon-size Glad® Zipper Bag and add oil; seal bag. Toss to coat.
• Add Hidden Valley® Original Ranch® Salad Dressing and Seasoning Mix and toss again until coated. Bake in ungreased baking pan for 30 to 35 minutes or until potatoes are brown and crisp.

COOL RANCH CHIPS RECIPE BY TASTY

Steps:

• Preheat the oven to 350ºF (175ºC).
• Carefully slice 3 gold potatoes into ⅛-inch (3 mm) slices using a knife or mandoline.
• In a large bowl, mix chips with ingredients.
• Arrange chips on greased baking sheet
• Bake for 30-35 minutes.
• Enjoy!

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.

RANCH POTATO WEDGES WITH THREE DIPS

Steps:

• Preheat the oven to 400 degrees F and line a large rimmed baking sheet with parchment paper.
• Make the ranch seasoning: In a medium bowl, whisk the buttermilk powder with the dried parsley, dried chives, garlic and onion powders, 1 teaspoon salt and 1/2 teaspoon pepper.
• Bake the potato wedges: In a large bowl, toss the potatoes with the olive oil and season with salt and pepper. Add 1/4 cup plus 2 tablespoons of the ranch seasoning and toss well. Arrange the potato wedges on the prepared baking sheet.
• Bake for 40 to 45 minutes, until browned and crisp; flip the wedges halfway through baking.
• Make the dips: Meanwhile, in a medium bowl, whisk the sour cream with the remaining ranch powder, then divide this mixture evenly among 3 small bowls.
• Stir the chives and 1 teaspoon of water into one bowl of the ranch dip. Stir the BBQ sauce and hot sauce into the second bowl. Stir the giardiniera into the last bowl. Season each dip with salt and pepper.
• Serve the ranch potato wedges with the three dips.

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.

EASY CHEESY RANCH-POTATO CHIP FISH FILLETS

Steps:

• Grease a 13 x 9-inch baking pan.
• Rinse the fillets under cold water then pat dry using paper towels.
• Place the ranch dressing in a shallow dish; add in the fish fillets then toss to coat with the dressing (you can use more dressing if desired).
• Cover and refrigerate for 1 hour.
• Set oven to 450 degrees F (oven rack set to lowest position).
• In a shallow bowl mix the crushed potato chips with the shredded cheese.
• Coat the fillets into the potato chip coating.
• Place into prepared baking dish.
• Bake uncovered for about 8-12 minutes or until the fish flakes (cooking time will depend on the size of your fillets).
• Serve with lemon wedges on the side.