Lactose Free Easy Smoky Paprika Potato Chips
Homemade potato chips hit differently when they come out of your own oven — shatteringly crisp, deeply golden, and loaded with smoky, garlicky flavor that no bag from the store can quite match. Russet potatoes are the star here, sliced paper-thin and tossed in garlic-infused oil before getting a generous dusting of smoked paprika, black pepper, and optional cayenne for a little kick. The whole recipe is naturally free of dairy in any form, so there's no swapping, substituting, or label-squinting required — just real ingredients that happen to work perfectly together. Baking the slices on a wire rack is the secret weapon, letting hot air circulate underneath so every chip crisps up evenly without a drop of butter or cream in sight. A little patience while they cool on the rack is all it takes for them to firm up into that satisfying snap. Whether you're snacking straight off the pan or serving them alongside a sandwich, these are the kind of chips that disappear fast.
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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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