Anti Inflammatory Easy Smoky Paprika Potato Chips
Homemade chips hit differently when you know exactly what went into them, and this oven-baked version delivers serious crunch without a drop of inflammatory seed oil or mystery seasoning blend. Garlic-infused oil coats every thin-sliced russet before smoked paprika, black pepper, and a whisper of cayenne turn up the flavor — all ingredients with well-known antioxidant and anti-inflammatory properties. The key move here is blotting the potato slices dry before baking and using a wire rack so hot air circulates underneath, giving you that satisfying snap without deep-frying. Store-bought chips are almost always fried in refined vegetable oils and loaded with additives that can work against an anti-inflammatory lifestyle, so making your own is genuinely worth the extra few minutes. These cool right on the rack and firm up beautifully, meaning you get a crispy, golden result that rivals anything from a bag. They're bold enough to eat on their own and sturdy enough to scoop a dip — a seriously craveable snack that actually aligns with how you're trying to eat.
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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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