Ginger Free Easy Smoky Paprika Potato Chips
Homemade potato chips hit differently than anything from a bag, and this smoky, garlicky version is genuinely hard to stop eating. Store-bought chips are a minefield of seasoning blends that can hide unexpected spices, so making your own means you control every single ingredient that goes into the bowl. Smoked paprika does the heavy lifting here, delivering that deep, campfire-kissed flavor alongside garlic-infused oil and a crack of black pepper — no mystery seasonings required. The trick to getting them properly crispy is blotting the potato slices bone-dry before they hit the oven and baking them on a wire rack so hot air circulates underneath. A little patience with the flip halfway through is all it takes to land chips that are golden, rigid, and satisfying in the best possible way. They crisp up even further as they cool, so resist the urge to eat them straight off the rack — though that's admittedly easier said than done.
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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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