Crunchy, smoky, and deeply satisfying, these oven-baked potato chips are the kind of snack that disappears fast. Russet potatoes get sliced paper-thin, tossed in garlic-infused oil, and dusted with smoked paprika, black pepper, and a hit of cayenne for a bold, layered flavor that store-bought bags rarely deliver. For anyone navigating grain sensitivities, packaged chips can be a minefield — flavoring blends and shared production lines make even "plain" varieties risky. This recipe sidesteps all of that with a short, clean ingredient list that's naturally free of any grain-based additives. The wire rack method is the real secret here: hot air circulates under every slice, so you get that satisfying rigid snap without deep-frying. A quick blot of surface moisture before baking makes a noticeable difference in the final crunch. Let them cool fully on the rack and they'll firm up into the kind of chip that holds up to dipping or just eating by the handful.
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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.
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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