Citric Acid Free Easy Smoky Paprika Potato Chips
Store-bought chips are a minefield when you're avoiding citric acid, since that preservative sneaks into an alarming number of snack bags under various names. These oven-baked potato chips sidestep all of that with a short, clean ingredient list built around russet potatoes, garlic-infused oil, and a bold blend of smoked paprika, salt, and pepper. The smoked paprika does serious heavy lifting here, giving every chip a deep, savory warmth that tastes far more complex than the handful of spices involved. Slicing the potatoes paper-thin and pressing out the moisture before baking is the real secret to getting that satisfying crunch without a drop of frying oil. Baking them on a wire rack means hot air circulates underneath, so you get crispy edges all the way around rather than soggy bottoms. A little patience while they cool on the rack is all it takes for them to firm up into proper, snappy chips. Once you've made a batch, reaching for a store-bought bag is going to feel like a step down.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!