Smoked Paprika Potato Chips

By amybites

120 cal, 2.5g fat, 3g protein, 23g carb, 2g fiber, sodium 200mg

Ingredients

• Nonstick cooking spray
• 2 large russet potatoes (about 1.25 pounds total), unpeeled
• 1 tablespoon olive oil
• 2 teaspoons sweet Spanish smoked paprika
• 1/2 teaspoon salt

Preparation

Step 1

Preheat the oven to 400ºF. Spray two baking sheets with cooking spray. Slice the potatoes using a mandoline into very thin 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 sheet, 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.