Mustard Free Easy Smoky Paprika Potato Chips
Store-bought chips are a minefield when you're avoiding mustard, since it hides in spice blends, seasoning powders, and even "natural flavors" listed on the back of the bag. Making your own from scratch puts you completely in control of every ingredient that goes into the bowl. These oven-baked russet potato chips get their bold, smoky depth from smoked paprika and garlic-infused oil — no mystery seasonings, no hidden condiments, just honest, punchy flavor. Slicing the potatoes paper-thin and baking them on a wire rack is the secret to that satisfying crunch you'd expect from a bag, without the deep fryer. A little cayenne is optional if you want a gentle kick, and the chips firm up beautifully as they cool, so patience pays off. They're the kind of snack that disappears fast, so you might want to double the 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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