Citrus Free Easy Smoky Paprika Potato Chips
Homemade potato chips hit differently than anything out of a bag, and this smoky, garlicky version is genuinely hard to stop eating. For anyone navigating a citrus-free lifestyle, store-bought chips can be a minefield — citric acid shows up constantly as a preservative or flavor enhancer on ingredient labels. This recipe sidesteps all of that with a clean, straightforward lineup: russet potatoes, garlic-infused oil, smoked paprika, salt, and a little heat from black pepper and optional cayenne. The smoked paprika does serious heavy lifting here, giving each chip a deep, almost barbecue-like flavor without any citrus-derived additives in sight. Slicing thin and baking on a wire rack is the real trick — it lets hot air circulate around every chip so you get that satisfying crunch all the way through. They crisp up beautifully as they cool, so the hardest part is genuinely just waiting those five minutes before diving in.
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!