Cashew 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 genuinely hard to stop eating. Russet potatoes get sliced paper-thin, tossed in garlic-infused oil, and dusted with smoked paprika, black pepper, and a little cayenne for a chip that's bold, crispy, and deeply satisfying. The wire rack trick is the real secret here — elevating the slices lets hot air circulate underneath so every chip bakes up evenly golden without any soggy spots. Store-bought snacks can be a minefield when you're avoiding tree nuts, since shared production lines and flavoring blends make even plain-looking chips a gamble. Making them yourself with this short, straightforward ingredient list means you know exactly what's in every crunchy bite. The smoked paprika brings a rich, almost barbecue-like depth that makes these taste far more complex than the effort involved. Let them cool fully on the rack and they'll firm up into that satisfying snap you want from a proper chip.
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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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