Lupin Free Easy Smoky Paprika Potato Chips
Homemade potato chips hit differently when they come out of your own oven — shatteringly crisp, deeply smoky, and genuinely hard to stop eating. 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 a little cayenne heat if you're feeling bold. The wire rack setup is the real secret weapon, letting hot air circulate around every slice so you get that satisfying crunch without a drop of deep-frying oil. Store-bought chips can be a minefield of hidden additives and shared-line concerns, but this recipe keeps things refreshingly straightforward — just potatoes, oil, and spices you can see and trust. Baking them low and slow until the edges turn deep golden means you're rewarded with chips that firm up beautifully as they cool, no soggy disappointment in sight. They're the kind of snack that disappears fast, so you might want to make a double batch.
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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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