Homemade Paprika Crisps

These Homemade Paprika Crisps are crisp, crunchy, and packed with smoky flavour. Thinly sliced potatoes and a simple paprika seasoning create a delicious snack that is far fresher than most shop-bought crisps. They are easy to customise and make a great accompaniment to sandwiches, burgers, or party platters.

Prep Time 15

Cook Time 25

Total Time 40

Servings Portions

Ingredients

4 medium floury potatoes
2 tbsp olive oil
1 tsp sweet paprika
½ tsp smoked paprika
½ tsp fine sea salt
¼ tsp black pepper

Instructions

Preheat the oven to 200°C (180°C fan) or Gas Mark 6.
Wash the potatoes thoroughly. Leave the skins on for extra texture and flavour if desired.
Slice the potatoes as thinly as possible. Aim for slices around 2 mm thick to help them crisp evenly.
Place the slices into a bowl of cold water. Leave them to soak for 10 minutes. This step removes excess starch and helps create a crisp finish.
Drain the potatoes well. Pat them completely dry with a clean kitchen towel or paper towels.
Transfer the slices to a large bowl. Add the olive oil, sweet paprika, smoked paprika, salt, and black pepper.
Toss everything together until the potato slices are evenly coated.
Arrange the slices in a single layer on a parchment-lined baking tray. Avoid overlapping the slices.
Bake for 20 to 30 minutes. Turn the crisps halfway through cooking to ensure even browning.
Watch them carefully during the final few minutes. Remove any crisps that brown faster than the others.
Once golden and crisp, remove the tray from the oven.
Allow the crisps to cool for 5 minutes. They will become even crispier as they cool.
Serve immediately or store in an airtight container once completely cool.

Equipment

Sharp knife or mandoline slicer
large mixing bowl
Clean kitchen towel or paper towels
Large baking tray
Baking parchment
Measuring spoons

Nutrition