Pork Free Easy Smoky Paprika Potato Chips
Homemade potato chips hit differently than anything you'll find in a bag, and this smoky, garlicky version is genuinely hard to stop eating. The whole recipe leans on pantry staples — russet potatoes, garlic-infused oil, smoked paprika, and a little heat from cayenne if you're feeling bold — so there's nothing complicated standing between you and a seriously satisfying snack. Baking them on a wire rack is the real trick here, letting hot air circulate underneath each slice so you get that deep golden crunch without any frying. Store-bought chips can be a minefield when you're avoiding certain ingredients, since shared lines and mystery seasonings make label-reading exhausting — making your own means you know exactly what's in the bowl. The smoked paprika does a lot of heavy lifting, delivering that rich, almost campfire-like depth that makes these taste far more indulgent than they are. Let them cool fully on the rack and they'll firm up into proper, snappy chips that hold their own next to any dip you've got on hand.
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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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