Eosinophilic Esophagitis Friendly Easy Smoky Paprika Potato Chips
Homemade potato chips hit differently when you know exactly what went into them, and this smoky, crispy version delivers serious snack satisfaction with a short, clean ingredient list. Store-bought chips are a minefield of mystery seasonings, shared fryers, and additives that can trigger symptoms, so making your own is genuinely one of the smartest moves you can make. Thinly sliced russet potatoes get tossed in garlic-infused oil and dusted with smoked paprika, salt, and black pepper before going into the oven on a wire rack — that elevated rack setup is the secret to getting airflow all around each slice for maximum crunch. The result is a deep golden, ridiculously crispy chip with a warm, slightly smoky flavor that tastes far more indulgent than the ingredient list suggests. Blotting the potato slices dry before seasoning is a small step that makes a big difference, pulling out excess moisture so the chips bake up rigid and snappy rather than soft or chewy. Let them cool fully on the rack and they firm up into that satisfying, shatter-when-you-bite-it texture that makes it genuinely hard to stop at just a handful.
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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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