Walnut 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 deeply satisfying. The wire rack baking method is the real secret here — it lets hot air circulate around every slice so you get that snappy, rigid crunch without any deep frying. Store-bought chips can be a minefield when you're avoiding tree nuts, since shared production lines and flavoring blends make label-reading exhausting. Making your own means you know exactly what went into the bowl. Every ingredient in this recipe is straightforward and naturally free of nut-based oils or additives, so you can snack with zero second-guessing. Serve them fresh from the rack while they're still warm, or let them cool completely and they'll hold their crunch beautifully.
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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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