Seed Oil Free Easy Smoky Paprika Potato Chips
Homemade potato chips hit differently when they come out of your own oven, and this smoky, garlicky version is genuinely hard to stop eating. Most store-bought chips are fried in refined vegetable or seed oils, which makes them a no-go if you're keeping things clean — but these are baked with garlic-infused oil instead, so you get that satisfying crunch without any of the usual compromise. The smoked paprika does serious heavy lifting here, giving every chip a deep, almost campfire-like warmth that pairs beautifully with the natural earthiness of russet potatoes. A touch of cayenne is optional, but if you like a little heat creeping in at the end, don't skip it. The wire rack setup is the real trick — it lets hot air circulate all the way around each slice so you get even crispness without flipping a hundred times. They firm up as they cool, so resist the urge to pull them too early and you'll be rewarded with a genuinely snappy chip.
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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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