BHA & BHT Free Easy Smoky Paprika Potato Chips
Store-bought chips are one of the sneakiest sources of synthetic preservatives, with BHA and BHT hiding in the oils and seasonings used in commercial production. Making your own at home puts you completely in control of every ingredient, and this oven-baked version keeps things refreshingly simple. Thinly sliced russet potatoes get tossed in garlic-infused oil and a bold blend of smoked paprika, black pepper, and optional cayenne before going into a hot oven on a wire rack — that elevated rack is the secret to getting air circulating underneath each slice for an even, satisfying crunch. The smoked paprika does serious heavy lifting here, giving every chip a deep, almost campfire-like flavor that makes it hard to stop at just a handful. Blotting the potato slices dry before seasoning is a small step that makes a big difference, pulling out excess moisture so the chips bake up rigid and golden rather than soft and chewy. Let them cool fully on the rack and they firm up into the kind of snappy, crave-worthy chip that genuinely rivals anything from a bag — without a single ingredient you can't pronounce.
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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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