Roasted Ranch and Jalapeno Potato Chips

Oooooookay now.

Let me say, these are not overly spicy at ALL. Matter of fact, I probably could have gone for more heat, but we’ll play it safe today unless you like living on the edge.

See, this is how a 48-year old woman rebels. We grate frozen jalapeno on our potatoes. Isn’t life thrilling?

…hello?

oh.

It’s very simple – we’ll pour a few glugs of extra-virgin olive oil in a biiiig bowl. (like 4-5 Tbs.) Then add a ranch seasoning packet. The whole thing. Then a little bit more garlic powder. Right in. Then another pinch of salt because why not. Then let’s grate a good Tbs. (or more!) of frozen (stick the jalapeno in your freezer for like 15 minutes) jalapeno right in. You should really do this with everything. Over scrambled eggs, into salad dressings, it’s a whole revolution.

Whisky whisk.

For the potatoes, I used a mandolin so that I had (ahem, mostly) evenly thin slices. Don’t go paper thin because they shrink in the oven a little. But the second size from the thinnest – where they’re thin but still have a little gutsiness to them. Go with that size.

And actually you guys, you can absolutely just cut these up like regular potatoes to roast. Totally works. I was just trying to be cute with chips but whatever. Just fly, little bird.

Arranged on a baking sheet they go. Into a 350 degree oven for abouuuuuuut 40 minutes. Start at twenty minutes, gently flip and go another 15 or 20. Just keep an eagle eye so the thinner ones don’t burn. If they start to brown up quicker than others, just pull them off and let them cool while the rest finish up. Easy easy.

Um, so good. I was out of actual ranch dressing (the horror!), so I dipped them in ketchup. Aaron and I stood hovering over the bowl in our kitchen and snarfed them as an appetizer before dinner and all was right in the world.

Give them another little pinch of malden salt to finish and you will die.

Now listen, they might not all CRISP up. Some might have a little bit of pliability, but we’re still a good person. Just enjoy the flavors because these are fun and addicting and beautifully problematic.

Please for the love.

Roasted Ranch and Jalapeno Potato Chips

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Ingredients

• 5 Tbs. Extra-virgin olive oil
• 1 oz ranch seasoning packet
• 1 tsp garlic powder
• 1 Tbs. Grated jalapeño pepper
• 4 medium sized red potatoes, thinly sliced on a mandolin
• Malden salt for garnish

Instructions

1. Preheat your oven to 350.
2. In a large mixing bowl, add the olive oil, ranch seasoning packet, garlic powder, the grated jalapeño pepper, and a pinch of salt. Whisk together.
3. Add the sliced potatoes to the mixture and use your fingers to evenly coat each slice.
4. Arrange on two rimmed baking sheets and place in the hot oven on the middle racks. Roast for 20 minutes, then flip the racks. Also gently flip the potatoes so that the other sides get some color on them. Roast another 15 or 20 minutes, until the chips are golden brown and slightly crisp.
5. Let cool for about five minutes, then serve with ketchup or ranch dressing!
6. Serves four as an appetizer.

7.8.1.2

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https://bevcooks.com/2025/06/roasted-ranch-and-jalapeno-potato-chips/

Add more pepper if you dare!