Low FODMAP Easy Smoky Paprika Potato Chips
Crunchy, smoky, and deeply satisfying, these oven-baked potato chips are the kind of snack that disappears fast — and makes four servings feel like barely enough. The genius move here is garlic-infused oil, which delivers that savory, garlicky depth without any of the fructan content that makes regular garlic a problem for sensitive digestive systems. Smoked paprika does the heavy lifting on flavor, giving each chip a rich, almost barbecue-like quality that store-bought versions rarely match. Blotting the potato slices dry before baking and using a wire rack are the two steps that separate genuinely crispy chips from sad, chewy ones — don't skip either. A touch of cayenne is optional but highly recommended if you like a little heat sneaking up on you at the end. These are the kind of chips you can eat without second-guessing the ingredient label, which honestly makes them taste even better.
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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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