Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon

Smoked Paprika Potato Chips

Quentin Bacon

Yield: Makes 6 servings

If you don’t already have a mandoline slicer, it is worth getting one just to be able to make these chips. Their deep potato flavor is a revelation and they make for a crunchy indulgence you can feel good about. The smoked paprika gives them a depth of flavor that elevates them to another level, but they are also delicious simply salted.

This recipe is excerpted from Comfort Food Fix. Read our review.


  • Nonstick cooking spray
  • 2 large russet potatoes (about 1-1/4 lb. total), unpeeled
  • 1 Tbs. olive oil
  • 2 tsp. sweet Spanish smoked paprika
  • 1/2 tsp. salt

Nutritional Information

  • Nutritional Sample Size About 10 chips
  • Calories (kcal) : 120
  • Fat (g): 2.5
  • Saturated Fat (g): 0
  • Polyunsaturated Fat (g): 0.3
  • Monounsaturated Fat (g): 1.7
  • Cholesterol (mg): 0
  • Sodium (mg): 200
  • Carbohydrates (g): 23
  • Fiber (g): 2
  • Protein (g): 3


  • Heat the oven to 400°F. Spray two baking sheets with cooking spray.
  • Slice the potatoes using a mandoline into very thin (1/16-inch) rounds. Rinse the potatoes well under cold water, then spread them on paper towels. Dry them completely using more paper towels.
  • In a large bowl, whisk together the oil, paprika, and salt. Add the potatoes and toss to coat evenly.
  • Spread the potatoes in a single layer onto the prepared baking sheets. Bake until the potatoes are crisp and browned and release easily from the baking tray, 12 to 30 minutes. Since small variations in slice thickness can make a big difference in cooking time, check the trays after 12 minutes and every 5 minutes thereafter to remove any chips that are already done, then return the rest to the oven if necessary. The chips will crisp further as they cool. Once cool, store in a paper bag for up to 3 days.


Rate or Review

Reviews (1 review)

  • Krispie | 08/23/2014

    These chips were super easy to make, could be made ahead and were very tasty - they had a nice orange color but weren't overly spicy. I did need the full 30 minutes of cooking time to get them crisped up, even with having used the 1/16th blade of my mandolin. While we liked the chips plain, we thought they were fantastic when dipped in a little blue cheese sauce. I would make these again.

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 50%

Already a subscriber? Log in.


View All


Follow Fine Cooking on your favorite social networks

We hope you’ve enjoyed your free articles. To keep reading, subscribe today.

Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.

Start your FREE trial