Coconut Free Easy Smoky Paprika Potato Chips
Homemade potato chips hit differently than anything that comes out of a bag, and this smoky, garlicky version is proof. Store-bought chips can be a minefield of hidden oils and shared production lines, but making your own means you control every single ingredient from start to finish. 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 rack setup is the secret to getting airflow all around each slice so they crisp up evenly without any frying. The result is deeply golden, shatteringly crunchy chips with a bold, smoky flavor that tastes way more complex than the short ingredient list suggests. A little patience while they cool on the rack is all it takes for them to firm up into that satisfying snap. Serve them straight off the rack or pile them into a bowl for a snack that disappears embarrassingly fast.
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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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