Hazelnut 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 proof that simple ingredients can deliver serious snack-bar energy. Russet potatoes get sliced paper-thin, tossed in garlic-infused oil, and dusted with smoked paprika, black pepper, and a little cayenne for anyone who wants a gentle kick. The wire rack trick is the real secret here — elevating the chips lets hot air circulate underneath so they bake up genuinely crispy instead of steaming into sad, limp rounds. Store-bought chips can be a minefield when you're avoiding tree nuts, since shared production lines and flavoring blends make label-reading feel like a part-time job. Making your own means every single ingredient is one you chose, and this recipe keeps the list refreshingly short. Let them cool the full five minutes on the rack and you'll be rewarded with that satisfying snap in every bite. These are dangerously good alongside a sandwich or just eaten straight off the pan before they even make it to a bowl.
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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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