MSG Free Easy Smoky Paprika Potato Chips
Store-bought chips are one of those sneaky sources of hidden additives, and flavor enhancers are almost always on the ingredient list. Making your own from scratch means you control every single thing that goes into the bag — or bowl, because these rarely make it that far. Thinly sliced russet potatoes get tossed in garlic-infused oil and a bold blend of smoked paprika, black pepper, and optional cayenne before going into a hot oven on a wire rack, which lets air circulate and crisps every edge evenly. The smoked paprika does serious heavy lifting here, delivering that deep, savory punch that makes chips so addictive — no flavor enhancers needed. Blotting the potato slices dry before seasoning is the small step that makes a big difference, pulling out excess moisture so the chips bake up rigid and snappy rather than soft and chewy. Let them cool fully on the rack and they firm up into something that genuinely rivals anything from a bag. Spicy, smoky, and satisfyingly crunchy, these are the kind of snack you'll want to make on repeat.
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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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