Nitrate & Nitrite Free Easy Smoky Paprika Potato Chips
Crunchy, smoky, and deeply satisfying, these oven-baked potato chips deliver everything you love about the snack aisle without any of the preservatives or cured-meat additives that make store-bought options so tricky to navigate. Smoked paprika does all the heavy lifting here, giving each chip that rich, almost barbecue-like depth that usually comes from processed seasonings loaded with hidden additives. Garlic-infused oil coats every thin slice beautifully, so the flavor is bold and even from edge to edge. The wire rack setup is the real secret — it lets hot air circulate underneath each chip, pulling out moisture and creating that satisfying snap without any deep frying. A mandoline makes quick work of getting the slices paper-thin, which is the key to chips that go genuinely crispy rather than chewy. Every ingredient on the list is clean and straightforward, so you know exactly what you're eating, which is honestly half the appeal.
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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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