Oats Free Easy Smoky Paprika Potato Chips
Homemade potato chips hit differently than anything from a bag, and this smoky, garlicky version is genuinely hard to stop eating. Russet potatoes get sliced paper-thin, tossed in garlic-infused oil, and dusted with smoked paprika, black pepper, and a kick of cayenne before going into the oven on a wire rack — that elevated rack setup is the secret to getting them crispy all the way around without any flipping drama. For anyone navigating grain sensitivities, store-bought chip options can be a minefield of shared production lines and ambiguous seasoning blends, so making a batch from scratch with ingredients you control is genuinely freeing. Every single component here is naturally free from oats and grain-based additives, so there's no label-reading anxiety involved. The smoked paprika does serious heavy lifting, giving these chips a deep, almost barbecue-like flavor that feels way more complex than the short ingredient list suggests. They crisp up beautifully as they cool, so resist the urge to eat them straight off the rack — give them five minutes and you'll be rewarded with a satisfying crunch in every bite.
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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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