How to Make Ree Drummond’s Ranch Chips

Looking for a snack that's crispy, savory and spiked with ranch seasoning? Then try Ree Drummond's ranch chips for your next party (or Friday night).

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Everything is better with a little ranch, from chicken ranch mac & cheese to classic ranch snack mix and even ranch pickles!

When I heard about Ree Drummond’s ranch chips, I knew I had to try them. The Pioneer Woman’s comfort food recipes are famously crowd-pleasing and flavor-packed. Her homemade potato chips are seasoned with a blend of smoky paprika, garlic, dill and, of course, a packet of ranch seasoning. Sound delicious? Here’s a step-by-step guide to making the recipe—with our own tips and thoughts on Ree’s famous snack.

Ree’s Recipe for Ranch Chips

pioneer woman's Ranch Chips with a small image of ree drummond in the cornerLauren Habermehl for Taste of Home, Monica Schipper/getty Images

Yield: 8 to 10 Servings (about 1 party-size bag of chips)


ingredients for Ranch Chips on a kitchen counterLauren Habermehl for Taste of Home

  • 1 (1-ounce) packet 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

Tools You’ll Need

  • Cast Iron Dutch Oven: The heavy-bottomed pan heats oil evenly and is deep enough to fry without the oil bubbling over. Lodge was among our top-rated Dutch ovens, but you can use any brand you like.
  • Candy Thermometer: Closely monitoring the temperature of your oil ensures it’s just right. That way, your chips won’t burn or undercook.
  • Spider Strainer: This handy tool is like a strainer on the end of a spoon handle. Use it to scoop the chips (or fries or pasta) from a hot pot.
  • Mandoline Slicer: Nothing beats the speed and uniformity of potatoes sliced on the sharp blade of a mandoline.


Step 1: Slice and Soak

slicing potatoes into thin chipsLauren Habermehl for Taste of Home

This is an important prep step. You want thin, even slices that will cook at the same rate. Using a mandoline set to its lowest setting, slice the potatoes. Be careful to use that sharp mandoline safely!

As you work, transfer the sliced potatoes into a bowl of cold water. This not only prevents potatoes from turning brown but also removes excess starch (important for getting the crispiest homemade chips possible). For best results, we recommend letting the potatoes soak for at least 30 minutes before drying and frying. This is also the secret trick to crispy oven fries!

Step 2: Blend the Seasonings

spice mixture for ranch chipsLauren Habermehl for Taste of Home

Combine the ranch seasoning packet, herbs and spices in a small bowl. Set aside. (Psst! If you love ranch, you’ll love these interesting ranch facts.)

Step 3: Dry the Potatoes

potato chips drying on a baking sheetLauren Habermehl for Taste of Home

Drain the potatoes and then arrange them on a baking sheet lined with layers of paper towels. Pat and squeeze the potatoes to remove as much water as possible.

Step 4: Fry in Batches

potato chips in a potLauren Habermehl for Taste of Home

Next, fill a Dutch oven with several inches of vegetable oil and heat to 375°F. Working in batches, add a thin, even layer of potato slices into the preheated oil.

Don’t be tempted to cram too many potatoes into the oil at once. Add just enough to cover the surface of the oil in a single layer. That ensures the oil temp doesn’t drop too much, and the chips cook evenly.

Cook, stirring occasionally until golden; about 1 to 1 1/2 minutes.

Editor’s Tip: If you’re new to deep-frying, don’t be surprised if the temperature drops when you add the potatoes to the hot oil. Just maintain the oil’s temperature between 325 and 375° and the chips will fry up nicely.

Step 5: Sprinkle and Toss

putting spices on baked ranch chipsLauren Habermehl for Taste of Home

Remove cooked chips to a paper towel-lined baking sheet and sprinkle liberally with the seasoning mix. Toss to coat. Repeat with the remaining potatoes until all of the chips are fried to perfection. Serve these chips with these Pioneer Woman’s drip beef sandwiches.

Want to take it to the next level? Serve them with one of these top-rated dip recipes for potato chips.

Here’s What We Thought

I loved these crispy chips! Ree’s seasoning has a smoky, spicy kick from the paprika. It’s just enough to deliver some heat without overpowering the ranch flavor dusted over every golden chip.

In testing, I used a single Dutch oven to fry the chips, despite Ree suggesting using two. If I make these again, I would definitely add that second pot. That would really speed up the frying process. It’s surprising just how many chips 2 1/2 pounds of potatoes make.

I learned a few tricks as I cooked, too. For example, I recommend separating your potato slices as best you can when dropping them into the hot oil. When several slices stuck together in the oil, they did not crisp up as nicely or cook evenly either.

Overall, however, Ree Drummond’s ranch chips are an easy, delicious snack that I can’t wait to make again. They would be perfect for a potluck, served beside Ree’s favorite Oklahoma Onion Burger, or shared with friends as a game day snack.

Lauren Habermehl
Lauren Habermehl is a recipe developer, food photographer and creator of the blog, Frydae. She is a prolific quoter of FRIENDS, lover of weekend DIY projects and procrastinating fitness enthusiast who enjoys exploring the Milwaukee-area with her husband, daughter and ugly mutt named Tyson Doodles.