Brazil Nut Free Easy Smoky Paprika Potato Chips
Homemade potato chips hit differently than anything that comes out of a bag, and this smoky, garlicky version is proof. Store-bought chips can be a minefield of shared production lines and ambiguous seasoning blends, so making your own means you know exactly what's going into every crispy bite. Russet potatoes get sliced paper-thin, tossed in garlic-infused oil, and dusted with smoked paprika, salt, and a little cayenne for a chip that's deeply savory with just the right amount of heat. The trick to getting that satisfying crunch is blotting the slices dry before seasoning and baking them on a wire rack so hot air circulates all the way around. They come out of the oven golden at the edges and firm up even more as they cool, which means you're just five minutes away from a genuinely impressive snack. Whether you're serving these at a party or just treating yourself on a weeknight, they disappear fast — so consider making a double batch.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!