Almond Free Easy Smoky Paprika Potato Chips
Homemade potato chips hit differently than anything you'd pull from a bag, and this smoky, garlicky version is proof that simple ingredients can deliver serious snack energy. Store-bought chips are a minefield for anyone avoiding tree nuts, since shared production lines and vague "may contain" labels make even plain flavors a gamble. Here, every single ingredient is straightforward and easy to verify — russet potatoes, garlic-infused oil, smoked paprika, and a little heat from cayenne if you're feeling bold. The trick to getting that satisfying crunch is slicing the potatoes paper-thin and blotting out as much moisture as possible before they ever hit the oven, so you end up with chips that are genuinely crispy rather than sad and chewy. Baking them on a wire rack lets hot air circulate underneath, giving you that deep golden edge and rigid snap you want in every bite. A five-minute rest on the rack after baking is all it takes for them to firm up completely, and then they're ready to devour straight off the pan.
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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.
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