Beef Free Easy Smoky Paprika Potato Chips
Crispy, smoky, and deeply satisfying, these oven-baked potato chips deliver serious snack energy with nothing more than a handful of pantry staples. Garlic-infused oil coats every thin-sliced round before smoked paprika, black pepper, and a hit of cayenne transform plain russet potatoes into something genuinely craveable. The wire rack setup is the secret weapon here — hot air circulates underneath each chip so they bake up golden and rigid rather than soft and sad. Blotting the slices dry before seasoning is a small step that makes a big difference, pulling out excess moisture so the oven can do its job properly. These are completely plant-based and built from whole, recognizable ingredients, so there's no label-scanning or ingredient-list anxiety involved. Let them cool the full five minutes on the rack and you'll be rewarded with that satisfying snap in every bite.
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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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