Shellfish Free Easy Smoky Paprika Potato Chips
Homemade potato chips hit differently than anything you'd pull from a bag, and this smoky, garlicky version is proof. Thinly sliced russet potatoes get tossed in garlic-infused oil and a bold blend of smoked paprika, black pepper, and optional cayenne before going into the oven — the result is deeply flavored, satisfyingly crunchy, and completely made from scratch. Baking them on a wire rack is the real trick here, letting hot air circulate around every slice so you get that crisp, rigid snap without a drop of frying oil. Store-bought chips can be a minefield of shared production lines and mystery seasonings, so knowing exactly what went into your snack bowl is a genuine relief. The smoked paprika does serious heavy lifting, giving these chips a rich, almost barbecue-like depth that makes it hard to stop at just one handful. Let them cool fully on the rack and they firm up beautifully — no soggy disappointments, just golden, crackling chips ready to devour.
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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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