Chicken Free Easy Smoky Paprika Potato Chips
Crispy, smoky, and deeply satisfying, these oven-baked potato chips are the kind of snack that disappears fast. Garlic-infused oil coats every thin-sliced round before a bold blend of smoked paprika, black pepper, and optional cayenne takes things to a whole new level of flavor. The trick to getting that signature crunch is all in the prep — blotting the potato slices dry and baking them on a wire rack lets hot air circulate underneath, so you get chips that are genuinely crisp rather than soft and chewy. Store-bought chip options can be surprisingly tricky to navigate when you're avoiding certain proteins, since shared lines and vague seasoning blends make label-reading a chore. Making your own means you know exactly what went into the bowl. These are fantastic on their own, but they also hold up beautifully alongside dips or crumbled over a hearty soup.
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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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