Parmesan Ranch Potato Chips

I may have called these chips "parmesan ranch", but they're actually more reminiscent of sour cream and onion potato chips! More specifically - sour cream and onion potato chips WITH PARMESAN CHEESE! And they're BAKED not fried. I'm giving them two, very enthusiast, thumbs up!

About the seasoning: I chose Hidden Valley Ranch Dip Mix to season the potatoes. No, I'm not sponsored and this isn't an ad. It's simply a great staple ingredient for easy meal prep. The seasoning is crammed with flavor thanks to a zesty blend of buttermilk, onion, garlic, and spices. In fact, if you were actually making the DIP, you just need to add sour cream - THAT'S how much flavor is going on here. That's why I LOVE it with potatoes - one ingredient with LOADS of complexity.

That said, you don't need to buy Hidden Valley's brand. I've seen (and used) plenty of other ranch seasonings found at the grocery store, including The Spice Hunter and Simply Organic.

Parmesan Ranch Potato Chips

1 1/2 pounds small red, white or gold potatoes (or a combination), sliced crosswise into 1/8-inch thick rounds
1 tablespoon olive oil
2-3 tablespoons powdered ranch dip mix of choice (see note above)
Salt and ground black pepper
2 tablespoons grated parmesan cheese
2 tablespoons chopped green onions

Preheat the oven to 400 degrees. Line a large baking sheet with parchment paper or foil.
In a large bowl, combine the sliced potatoes, olive oil and ranch dip mix. Toss to coat. Transfer the potatoes to the prepared pan and spread out in a single layer. Season with salt and pepper. Sprinkle the top with the parmesan cheese.
Bake for 25 minutes, until the potatoes are golden brown. Top with the green onions before serving.

Serves 4