Vegan Easy Smoky Paprika Potato Chips
Homemade potato chips hit differently when they come out of your own oven, golden at the edges and crackling with smoky, garlicky heat. These are built on nothing but russet potatoes, garlic-infused oil, and a bold spice blend — completely plant-based without any substitutions or workarounds needed. The smoked paprika does serious heavy lifting here, giving each chip that deep, almost campfire-kissed flavor that store-bought versions rarely nail. Blotting the slices dry before baking is the key move that separates genuinely crispy chips from sad, chewy ones, and the wire rack setup lets hot air circulate so every chip bakes evenly. A little cayenne is optional, but if you like a slow-building kick, don't skip it. Let them cool fully on the rack and they'll firm up into that satisfying snap you're after — no fryer, no dairy, no fuss.
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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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