Low Sugar Easy Smoky Paprika Potato Chips
Homemade potato chips hit differently when they come out of your own oven, crackling and golden with a deep smoky warmth that store-bought bags rarely deliver. Most commercial chip brands sneak in dextrose, maltodextrin, or other sweeteners to enhance flavor and color — so making your own is one of the cleanest ways to enjoy a proper crispy snack without any of that. Russet potatoes, garlic-infused oil, and a bold blend of smoked paprika, black pepper, and optional cayenne do all the heavy lifting here, no sweeteners needed. The trick to getting that satisfying crunch is slicing the potatoes paper-thin and pressing out as much moisture as possible before they ever hit the oven. Baking them on a wire rack lets hot air circulate underneath, so every chip crisps evenly rather than steaming against a flat pan. They firm up beautifully as they cool, making it genuinely hard to stop at just one handful.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
- 2 large russet potatoes (about 1 ½ lb total), scrubbed
- 2 tbsp garlic-infused oil
- 1 ½ tsp smoked paprika
- ½ tsp fine salt
- ¼ tsp black pepper
- ¼ tsp cayenne pepper (optional)
Instructions
- 1
Preheat the oven to 375°F (190°C). Set a wire rack on a large baking sheet and lightly coat the rack with cooking spray or a thin brush of garlic-infused oil.
- 2
Using a mandoline or a sharp knife, slice the potatoes as thin as possible — about 1/16 inch (1–2 mm). Lay the slices in a single layer on paper towels, top with more paper towels, and press firmly to blot away as much surface moisture as possible.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!