Turkey Free Easy Smoky Paprika Potato Chips
Homemade potato chips hit differently than anything from a bag, and this smoky, garlicky version is genuinely hard to stop eating. Russet potatoes get sliced paper-thin, tossed in garlic-infused oil, and dusted with smoked paprika, black pepper, and a little cayenne for a chip that's bold, crispy, and completely made from scratch. The wire rack trick is the real secret here — elevating the slices lets hot air circulate underneath so you get that satisfying crunch without any deep frying. Store-bought snacks can be a minefield when you're avoiding certain proteins, with shared lines and vague seasoning blends making even simple chips a gamble. Making them yourself means you know exactly what went into the bowl. The smoked paprika brings a deep, almost barbecue-like warmth that makes these feel way more special than their short ingredient list suggests. Let them cool fully on the rack and they'll firm up into the kind of crispy, snackable chip that disappears 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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