My neighbor, Jen, has been making these oven baked 3-ingredient ranch potato coins for every single graduation party on our block this month, and they disappear faster than the sheet cakes. They’re basically thin, crispy little potato rounds coated in creamy ranch seasoning with golden brown edges—simple, snacky, and totally addictive. Once she finally told me how ridiculously easy they are (and that they only use three ingredients I always have on hand), I knew the secret had to be shared. They’re perfect for busy weeknights, potlucks, or any time you want something that feels special without a ton of work.
Serve these ranch potato coins piled high on a rustic platter with extra ranch dressing or sour cream on the side for dipping. They’re great next to grilled burgers, hot dogs, or pulled pork sandwiches—basically anything you’d put on a graduation party buffet. I also like to tuck them next to a big green salad or a rotisserie chicken for an easy weeknight dinner. If you’re hosting, keep a batch warm in a low oven and set them out with toothpicks so people can snack as they wander through the kitchen.
Oven Baked 3-Ingredient Ranch Potato CoinsServings: 4
Ingredients
2 pounds small to medium russet potatoes, scrubbed (skins on)
3 tablespoons neutral oil (such as canola or vegetable oil)
2 tablespoons dry ranch seasoning mix
Directions
Preheat your oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper for easier cleanup and extra crisp edges.
Scrub the potatoes well under cool running water and pat them completely dry with a clean kitchen towel. Leave the skins on for texture and flavor.
Slice the potatoes into thin coins, about 1/8 inch thick. Try to keep the slices as even as possible so they bake at the same rate. A sharp knife works fine; a mandoline on a thin setting is even faster if you have one.
Add the potato coins to a large mixing bowl. Drizzle with the neutral oil and toss with clean hands or tongs until every slice looks lightly coated and glossy.
Sprinkle the dry ranch seasoning mix evenly over the oiled potato coins. Toss again until all the slices are well coated and you don’t see any big clumps of seasoning.
Arrange the seasoned potato coins on the prepared baking sheet in a single layer, making sure they don’t overlap. A little space between each coin helps them crisp instead of steam. Use a second baking sheet if needed.
Bake on the middle rack for 12 to 15 minutes, then carefully flip each coin with a thin spatula or tongs. Rotate the pan if your oven has hot spots.
Continue baking for another 10 to 15 minutes, or until the potato coins are deeply golden around the edges and crisp in the centers. Thinner slices will cook faster, so start checking early toward the end of the baking time.
Remove the pan from the oven and let the potato coins cool on the baking sheet for 3 to 5 minutes; they’ll crisp up a bit more as they sit. Taste one and, if needed, sprinkle lightly with a pinch more ranch seasoning or salt while still warm.
Transfer the potato coins to a rustic serving platter and serve warm or at room temperature. For that party look my neighbor does, stack them slightly overlapping down the center of an oval platter so you can really see the golden brown edges.
Variations & Tips
For extra-crispy coins, soak the sliced potatoes in cold water for 20 to 30 minutes to remove some surface starch, then drain and dry them very well before adding oil and ranch seasoning. If you like a stronger ranch flavor, add up to 1 additional tablespoon of dry ranch mix, or sprinkle a little more on right after baking. You can swap russet potatoes for Yukon Golds for a slightly creamier center and buttery flavor, just keep the slices thin. To make them dairy-free, choose a ranch seasoning mix that’s labeled vegan or dairy-free, since many packets contain buttermilk. For a little heat, stir 1/4 teaspoon crushed red pepper flakes or cayenne into the ranch seasoning before tossing. If you want to turn these into a heartier side, scatter a small handful of shredded cheddar cheese over the coins in the last 3 to 4 minutes of baking so it melts and gets bubbly. Food safety tips: Always wash and scrub potatoes well to remove dirt and any sprouts or green spots; cut away any green areas before slicing. Use a sharp knife or mandoline carefully, keeping fingers tucked in and using the safety guard if available. Let the potatoes cool slightly on the pan before transferring so you don’t burn your fingers on hot oil. Store leftovers in an airtight container in the refrigerator and reheat in a hot oven or air fryer until sizzling and crisp; avoid leaving cooked potatoes out at room temperature for more than 2 hours to reduce food safety risks.
