Honey Free Easy Smoky Paprika Potato Chips
Homemade potato chips hit differently than anything from a bag, and this smoky, garlicky version is proof that simple ingredients can deliver serious snack-bar energy. A lot of store-bought chips sneak in unexpected sweeteners or honey-based seasonings, so making your own means you know exactly what's going into every crispy bite. The magic here comes from garlic-infused oil, smoked paprika, and a pinch of cayenne — bold, savory flavors that don't need anything sweet to shine. Slicing the potatoes paper-thin and pressing out the moisture before baking is the key step that separates genuinely crunchy chips from sad, chewy ones. Baking them on a wire rack lets hot air circulate underneath, so you get that satisfying snap all the way through. Let them cool fully on the rack and they firm up into the kind of chip you'll have a hard time not finishing in one sitting.
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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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