Vegetarian Easy Smoky Paprika Potato Chips
Homemade potato chips hit differently than anything that comes out of a bag, and this smoky, garlicky version is genuinely hard to stop eating. 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 on a wire rack — that rack setup is the secret to getting air circulating underneath each slice so they crisp up evenly without turning soggy. The result is a deep golden chip with serious flavor and a satisfying crunch that firms up even more as it cools. Everything in this recipe is straightforwardly plant-based, so there's no need to flip over a bag and squint at the fine print wondering about hidden animal-derived additives. It's also a great way to control exactly what goes into your snack — just potatoes, oil, and spices you already have in the cabinet. Serve them alongside a sandwich, pile them into a bowl for movie night, or honestly just eat them straight off the rack while they're still warm.
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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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