Peanut Free Easy Smoky Paprika Potato Chips
Homemade potato chips hit differently than anything you'd pull 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 with smoked paprika, black pepper, and a kick of cayenne, then baked on a wire rack until they turn deep golden and impossibly crisp. The wire rack setup is the secret weapon here — hot air circulates underneath each slice so you get that satisfying crunch without a drop of frying oil. Store-bought chips can be a minefield of shared production lines and ambiguous seasoning blends, but when you make these at home, you know exactly what's in every bite. The ingredient list is short, straightforward, and completely free of any nut-based oils or hidden additives. They firm up beautifully as they cool, so if you can resist snacking straight off the rack, you'll be rewarded with a chip that genuinely rivals anything from a fancy snack aisle.
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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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