Caffeine Free Easy Smoky Paprika Potato Chips
Homemade potato chips hit differently than anything you'd pull from a bag, and this oven-baked version delivers that satisfying crunch with a bold, smoky kick. Garlic-infused oil coats every thin-sliced round before smoked paprika, black pepper, and a whisper of cayenne turn up the heat — the result is deeply savory and genuinely hard to stop eating. Baking the slices on a wire rack is the real trick here, letting hot air circulate underneath so you get crispy edges all the way around without a drop of deep-frying. Store-bought chips can be a minefield of mystery seasonings and additives, but this recipe keeps things refreshingly straightforward — just potatoes, oil, and spices you can see and measure yourself. The blotting step matters more than it sounds; pulling moisture from the slices before they hit the oven is what separates truly crisp chips from sad, chewy ones. Let them cool fully on the rack and they'll firm up into that perfect snap you're after.
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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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