Soy Free Easy Smoky Paprika Potato Chips
Homemade potato chips hit differently than anything you'll find in a bag, and the smoky, garlicky depth in this oven-baked version makes them genuinely hard to stop eating. Store-bought chips are a minefield for anyone avoiding soy, since soybean oil is one of the most common frying fats used in commercial snack production — making a from-scratch batch the smartest move. Here, russet potatoes get sliced paper-thin, tossed in garlic-infused oil, and dusted with smoked paprika, black pepper, and a hit of cayenne for anyone who wants a little extra kick. The wire rack setup is the real secret: elevating the chips lets hot air circulate underneath, so they bake up crisp and golden without any deep-frying required. Every single ingredient is straightforward and easy to verify, so you know exactly what you're eating. Let them cool fully on the rack before diving in — that's when they go from good to genuinely snack-bowl-worthy.
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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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