Yeast Free Easy Smoky Paprika Potato Chips
Crispy, smoky, and deeply satisfying, these oven-baked potato chips deliver serious snack energy with nothing but clean, simple ingredients. Store-bought chips can be a minefield of hidden additives and fermented flavor enhancers, so making your own means you stay in full control of every single thing going into the bag. Thinly sliced russet potatoes get tossed in garlic-infused oil and a bold blend of smoked paprika, black pepper, and optional cayenne before hitting a wire rack in the oven — that rack setup is the secret to getting air circulating underneath each slice for an even, all-over crisp. The flip halfway through baking ensures both sides develop those gorgeous deep-golden edges, and the five-minute cool-down is where the magic really happens as each chip firms up into that satisfying crunch. They're punchy, a little smoky, and just the right amount of spicy if you go for the cayenne. Honestly, once you've made a batch of these at home, it's hard to go back to anything from a bag.
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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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