Pregnancy Friendly Easy Smoky Paprika Potato Chips
Homemade potato chips hit differently when you know exactly what went into them, and that peace of mind matters even more when you're eating for two. These oven-baked beauties get their deep, smoky flavor from smoked paprika and garlic-infused oil — no mystery seasonings, no additives, just real ingredients you can read at a glance. The baking method keeps things lighter than a deep-fry while still delivering that satisfying crunch you're craving. Russet potatoes are sliced paper-thin and dried thoroughly before baking, which is the key to getting that crispy, chip-shop texture right out of your own oven. The cayenne is completely optional, which is a nice touch if your stomach has opinions about heat right now. A wire rack setup means air circulates all around each slice, so you get even browning without having to babysit them too closely. Let them cool for a few minutes and they firm up into the kind of snack that's genuinely hard to stop eating.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!