Cinnamon Free Easy Smoky Paprika Potato Chips
Homemade potato chips hit differently than anything you'd pull from a bag, and this smoky, garlicky version is proof that simple ingredients can deliver serious snack-bar energy. Smoked paprika does all the heavy lifting here, bringing that deep, campfire-kissed flavor without any warming spices that can sneak into commercial chip seasonings. For anyone navigating a sensitivity to cinnamon, store-bought chips and spice blends are a minefield — smoked paprika, garlic-infused oil, salt, pepper, and optional cayenne are the only flavors in play, so you know exactly what you're eating. The trick to getting that satisfying crunch is slicing the potatoes paper-thin and blotting them thoroughly before they ever hit the oven — moisture is the enemy of a crispy chip. Baking them on a wire rack lets hot air circulate underneath, so you get even browning without flipping a hundred times. Let them cool fully on the rack and they firm up into that perfect, shatter-when-you-bite-them texture. These are the kind of chips you make once and then find yourself making every single weekend.
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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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