Low Iodine Easy Smoky Paprika Potato Chips

Crunchy, smoky, and deeply satisfying, these oven-baked potato chips hit every snack craving without a single ingredient that raises red flags for people managing their iodine intake. Russet potatoes, garlic-infused oil, and a bold spice blend of smoked paprika, black pepper, and optional cayenne are all you need — no iodized salt, no seaweed-derived additives, no mystery seasonings hiding in a store-bought bag. That's exactly where commercial chips tend to be a problem, since many brands use iodized salt or undisclosed flavor enhancers that make label-reading feel like a full-time job. Here, you control every single ingredient from start to finish. The technique is straightforward: slice thin, blot dry, coat evenly, and bake on a wire rack so hot air circulates all the way around each chip for that satisfying crunch. The smoked paprika does serious heavy lifting, giving these chips a deep, almost barbecue-like flavor that makes them feel indulgent even though the ingredient list is refreshingly short. Let them cool fully on the rack and they'll firm up into the kind of crispy, golden chip that disappears fast.

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