Gelatin 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 genuinely hard to stop eating. The ingredient list is refreshingly short — just real potatoes, garlic-infused oil, and a bold blend of smoked paprika, black pepper, and optional cayenne — so there's nothing hidden or questionable lurking in the mix. That matters more than people realize with packaged snacks, which can contain unexpected additives derived from animal sources, including gelatin used as a coating or anti-caking agent. Making them at home puts you fully in control. The trick to getting that satisfying crunch is slicing the potatoes paper-thin, blotting away as much moisture as possible, and baking them on a wire rack so hot air circulates all the way around each chip. They come out of the oven deep golden and rigid at the edges, then firm up even more as they cool — no frying required. Serve them the day you make them and watch them disappear.
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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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