Wheat Free 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. Store-bought chips can be a minefield when you're avoiding wheat, since shared fryers and sneaky seasoning blends are everywhere — making your own completely sidesteps that problem. Russet potatoes, garlic-infused oil, and a bold blend of smoked paprika, black pepper, and optional cayenne are all you need to get serious flavor with zero questionable additives. The trick to getting that satisfying crunch is slicing the potatoes paper-thin and pressing out as much moisture as possible before they ever hit the oven. Baking them on a wire rack lets hot air circulate all the way around each slice, so you get crispy edges without any deep-frying. They firm up even more as they cool, so resist the urge to eat them straight off the rack — though that's admittedly easier said than done.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!