Smoky Oven-Baked Potato Chips



  • 2 russet potatoes (about 11⁄2 pounds), scrubbed
  • 2 tablespoons olive oil
  • 1 tablespoon smoked paprika
  • 3/4 teaspoon salt, divided
  • 1/4 teaspoon pepper


1. Preheat oven to 400°.

2. Using a mandolin slicer or sharp knife, slice potatoes into 1⁄8-inch-thick rounds. Pat dry on layers of paper towels to absorb as much moisture as possible.

3. Toss potato slices with oil in a large bowl, then toss with smoked paprika, 1⁄2 teaspoon salt, and pepper; arrange in a single layer on baking sheets.

4. Bake until browned and potato edges lift slightly from baking sheets, 20–25 minutes. Remove from oven and sprinkle with remaining 1⁄4 teaspoon salt.

5. Cool completely and store in an airtight container for up to 1 day.

  • Prep Time:
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  • Yield: Makes about 6 servings (1 serving: about 11 chips)

Nutritional Information

Calories per serving: 130
Fat per serving: 4.7g (sat 0.7g, mono 3.3g, poly 0.5g)
Cholesterol per serving: 0mg
Protein per serving: 2g
Carbohydrate per serving: 20g
Sugars per serving: 1g
Fiber per serving: 2g
Sodium per serving: 298mg

Good to Know

Potato chips are back on the menu! These are lighter than most store-bought varieties because we oven-bake them. Smoked paprika makes them even more flavorful.

CarbLovers Diet Cookbook