Tree Nut Free Easy Smoky Paprika Potato Chips
Homemade potato chips hit differently than anything you'll find in a bag, and this smoky, garlicky version is proof that simple ingredients can deliver serious snack-bar energy. The combination of smoked paprika, garlic-infused oil, and a whisper of cayenne gives each chip a deep, savory warmth that keeps you reaching back into the bowl. Store-bought chips can be a minefield of shared production lines and mystery seasonings, but here every single ingredient is straightforward and easy to verify. The trick to getting that satisfying crunch is slicing the potatoes paper-thin, blotting away the moisture, and baking them on a wire rack so hot air circulates all the way around. They come out of the oven looking almost too good to wait on, but that five-minute cool-down is where the magic happens — they firm up into genuinely crispy chips right before your eyes. Whether you're snacking solo or setting out a bowl for company, these are the kind of crowd-pleasers that disappear 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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