Smoky Oven Baked Potato Chips

In APPETIZERS/COCKTAILS, Recipes by Frances Largeman Roth

Serving size: About 11 chips

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.


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


  1. Preheat oven to 400 degrees
  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 2-25 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.
  • Calories 130
  • Fat 4.7g (sat 0.7g, mono 3.3g poly 0.5g)
  • Cholesterol 0mg
  • Protein 2g
  • Carbohydrate 20g
  • Sugars 1g
  • Fiber 2g
  • RS 1g
  • Sodium 298mg