Artificial Food Coloring Free Easy Smoky Paprika Potato Chips
Homemade potato chips hit differently than anything you'll find in a bag, and these smoky, garlicky rounds are proof. Most store-bought chips are loaded with synthetic dyes and artificial colorings that sneak in through seasoning blends or flavor coatings — but every ingredient here is exactly what it sounds like. Russet potatoes get sliced paper-thin, tossed in garlic-infused oil, and dusted with smoked paprika, salt, pepper, and a little cayenne for anyone who wants a kick. Baking them on a wire rack is the real trick — it lets hot air circulate underneath so you get that satisfying crunch without a deep fryer. The smoked paprika does all the heavy lifting on flavor, giving each chip a rich, slightly earthy depth that tastes way more complex than the short ingredient list suggests. They crisp up beautifully as they cool, so the hardest part is genuinely just waiting those five minutes before diving in.
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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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