Rice Free Easy Smoky Paprika Potato Chips
Crunchy, smoky, and deeply satisfying, these oven-baked potato chips hit every snack craving without a single grain of rice in sight. Store-bought chip options can be surprisingly tricky when you're avoiding rice-based ingredients, since rice flour and rice starch show up as coatings or fillers more often than you'd expect. Here, it's just thinly sliced russet potatoes, garlic-infused oil, and a bold spice blend of smoked paprika, black pepper, and optional cayenne — nothing hidden, nothing unnecessary. The wire rack method is the real secret weapon, letting hot air circulate around every slice so you get that satisfying crunch all the way through without deep frying. Blotting the potato slices dry before seasoning makes a bigger difference than you might think, pulling out surface moisture so the chips bake up rigid and golden rather than soft and chewy. Let them cool the full five minutes on the rack and they'll firm up into the kind of snack that disappears fast.
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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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