Celery Free Easy Smoky Paprika Potato Chips
Homemade potato chips hit differently than anything out of a bag, and this smoky, garlicky version is proof that simple ingredients can deliver serious snack energy. Store-bought chips are a minefield for anyone avoiding certain vegetables, since flavoring blends and seasoning packets often contain hidden celery seed or celery powder — sometimes buried deep in the ingredient list. Making your own means you know exactly what went into the bowl. Russet potatoes get sliced paper-thin, tossed in garlic-infused oil, and dusted with smoked paprika, salt, and a kick of cayenne before going into the oven on a wire rack — that elevated rack setup is the secret to getting them genuinely crispy all the way through rather than soft in the middle. The smoked paprika does a lot of heavy lifting here, giving the chips that deep, almost barbecue-adjacent flavor without any complex spice blends. Let them cool fully on the rack and they firm up into that satisfying, shatteringly crisp texture you want from a chip. These are dangerously snackable straight off the tray.
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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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