Baked potato chips with paprika and salt

Ingredients

• 2 mediumYukon Gold or Russet potatoes, peeled
• as neededextra virgin olive oil, for brushing
• 1/2 teaspoonkosher salt
• 1/2 teaspoonpaprika

Instructions

1. 1

   Preheat the oven

   Heat the oven to 193°C (380°F).

2. 2

   Slice the potatoes

   Use a mandolin to cut the peeled potatoes into slices about 3 mm (1/8 inch) thick.

3. 3

   Arrange and brush

   Lay the slices flat in a single layer on a baking tray lined with parchment paper. Brush both sides of each slice with olive oil.

4. 4

   Bake the first side

   Bake for 10 minutes, then turn the slices over.

5. 5

   Bake until crisp

   Bake for a further 10 minutes, or until the potato slices are crispy.

6. 6

   Season and serve

   Mix the paprika and salt, then sprinkle the mixture over the chips while they are still hot. Serve.

What are baked potato chips?

Potato chips are thin slices of potato cooked until crisp; in the United States, they are commonly called chips rather than crisps. This oven-baked version uses a little olive oil and a simple paprika-and-salt seasoning.

Thin, evenly cut slices help the potatoes cook at a similar pace, while seasoning them as soon as they come out of the oven helps the spices cling.

Nutrition and macros by portion

The nutrition label shows one serving as written: 226 calories, 4g protein, 38g carbs, 7g fat.

The potatoes provide most of the carbohydrates, while olive oil supplies most of the fat; the potatoes contribute a modest amount of protein. Serve a portion with a protein-rich main and vegetables for a more balanced plate.

Choosing the potatoes

Yukon Gold: These have a naturally buttery flavour and work well for a tender, savoury chip.

Russet: Their higher starch content can give the slices a drier, crisp finish. Either variety is suitable; slice them evenly whichever you choose.

Getting even slices

Mandolin: A mandolin makes it easier to cut slices to the specified 3 mm thickness. Use its hand guard and keep your fingers clear of the blade.

By hand: A sharp knife can also work, but aim for slices of consistent thickness so thinner pieces do not crisp much sooner than thicker ones.

Brushing and spacing

Oil: Brush both sides lightly and evenly rather than pouring oil over the tray. This coats the slices without leaving them sitting in pools of oil.

Single layer: Keep the slices flat and separate on the parchment-lined tray. Crowded or overlapping pieces may cook unevenly.

Checking for crispness

The recipe gives 10 minutes on the first side and a further 10 minutes after turning, with crispness as the final cue. Check the slices as they finish, since their thickness and the oven can affect how quickly they crisp.

If some slices are ready before others, take those out and let the rest continue baking until crisp.

When to season

Mix the paprika and salt together before sprinkling them over the hot chips. Adding the seasoning straight after baking helps it adhere to the lightly oiled surfaces.

Serve them promptly for the best crisp texture, either as a snack or alongside a sandwich or simple salad.

Recipe notes & tips

• Use the mandolin hand guard to protect your fingers while slicing.
• Keep the slices in one flat layer so they bake rather than steam.
• Brush both sides lightly for more even coverage.
• Check the chips near the end of baking and remove any that crisp sooner.
• Sprinkle on the paprika and salt while the chips are still hot.

Variations

• Smoked paprika: Use smoked paprika for a deeper, smoky seasoning.
• Pepper: Add a little freshly ground black pepper to the salt and paprika.
• Herb finish: Sprinkle on dried herbs along with the paprika and salt.
• Garlic seasoning: Add a small pinch of garlic powder to the seasoning mix.
• Spicy version: Mix a little chilli powder into the paprika and salt.

Common mistakes to avoid

• Uneven slices: Cut to a consistent 3 mm thickness so the chips cook at a similar rate.
• Overlapping slices: Arrange them in a single layer to help them crisp evenly.
• Too much oil: Brush on a light coating rather than letting the slices sit in oil.
• Skipping the turn: Flip after the first 10 minutes so both sides bake.
• Seasoning after cooling: Sprinkle the salt and paprika over the chips while they are still hot.

How to store

Let leftovers cool, then store them in an airtight container at room temperature for up to 2 days. They may soften in storage; warm them briefly in the oven until crisp again, and avoid reheating in a way that steams them.

Frequently asked questions