Crispy and perfectly seasoned chips with a sweet and smoky flavour from the paprika make a versatile side dish. Our Paprika Chips are perfectly crispy on the outside, but still light and fluffy potato on the inside. No need to buy frozen chips again!
Dusted with sweet and smoky paprika, these homemade chips have so much flavour and they are healthier than frozen oven chips and much cheaper too. They are quick and easy to prepare and go with pretty much any main meal. No need to peel or par-boil either!
Why you will love them
- Crispy chips every time - This a foolproof recipe to get crispy chips in the oven every time. Follow all our tips for the perfect paprika chips.
- Easy - There is no need to peel the potatoes and you don't need to par-boil the chips either. Such a quick and simple side dish to prepare.
- Different seasoning options - We have used paprika and some garlic to season these chips, but we have given options for other flavours too.
- Versatile - There are so many things you can serve this with, it's such a versatile side dish.
- Potatoes - Any potatoes will work, but some definitely work better than others. Russet Potatoes or Yukon Gold are the best potato varieties to get crispy chips in the oven.
- Oil - We use olive oil, as that's our preference. Don't use extra virgin olive oil though, because of its high smoke point.
- Paprika - We used a smoked paprika as it has the best flavour. Make sure that your paprika is fresh and not old or out of date, as it won't have much flavour.
- Garlic - Everything is better with garlic, right? We used some garlic granules for extra flavour. Don't use fresh garlic as it will burn.
- Salt and pepper - Season to taste.
A full ingredients list with measurements is in the recipe card below.
How to make paprika chips - Step by step
One: Preheat your oven to to 200°C/180°C(fan)/400°F/Gas 6. Put the chips into a bowl.
Two: Pour over the oil and add the garlic, paprika and salt and pepper. Mix well so that all the chips are coated.
Three: Put the coated chips onto a baking tray and arrange in a single layer. Cook for 45-50 minutes, turning occasionally.
White potatoes have so many nutrients in them, they really shouldn't get a bad reputation. They are low in fat, sodium and cholesterol, they have nearly half of your daily vitamin C and they are a great source of potassium - even more than a banana.
They are full of fibre and magnesium, and they are filling too. On top of this, they are also suitable for almost any diet, from vegan to gluten free. I am not sure what more you could want!
What to serve with paprika chips
The great thing about these paprika chips are that there are so many different dishes that you can serve them with. Anything that you would serve potatoes with, you can serve with this potato dish. Why not try one of these:
- Oven Cooked Sausages
- Tortilla Pizza
- Sweet Chilli Salmon
- Lamb Shish Kebabs
- Salmon Fishcakes
- Stuffed Portobello Mushrooms
- Easy Hunters Chicken
- Pesto Salmon
- Caprese Chicken
Store: If you have leftovers of these paprika chips, then you can store them in an air tight container in the fridge for up to 2 days.
Freeze: We wouldn't recommend freezing cooked chips. However, you can freeze them once they are chopped up and seasoned. Simply lay them on a baking tray and put them in the freezer until frozen (flash freezing) and then you can transfer them to a freezer bag.
Reheat: They will be a little soggy if stored, however you can heat them up again in the air fryer for 5 minutes and it will crisp them up again. If you are cooking the frozen chips, you can follow the same instructions, just add 5-10 minutes on to the cooking time.
Frequently Asked Questions
We are in the UK, so these are what we call chips. They are what people in the US would call fries, as they call thin potato slices you eat as a snack, chips. This is not those. These are stick cut potatoes baked until crispy, that you would serve with a burger.
You don't have to, but we would recommend that you do. Soaking the potatoes in water once they are cut draws out the excess starch and once they are patted dry it will give crispier chips.
You need to soak them for at least 30 minutes. However, soaking them for 2 hours will given even crispier wedges.
This will depend on how you like your chips cooked and the oven you are using. Check after 35 minutes and see if they are cooked to your liking.
They shouldn't be raw after this cooking time, however if they still aren't cooked to your liking then cook them for a few more minutes. Cooking times will vary depending on the potatoes you use, the thickness of the chip and your oven.
Paprika can burn very easily, and because of its high sugar content will take on a bitter flavour and a dark colour. Make sure your are cooking these chips at the right temperature.
Paprika is a powdered spice that comes from red peppers and has a subtle earthiness, with a sweet and peppery taste. If you are using smoked paprika (which we have) it has an added chargrilled flavour, which comes from being dried over an oak wood fire.
Yes, as long as you make sure there is no cross contamination, these are gluten free.
Yes, these are vegan.
Yes, you can oil and season these in advance and then keep them in a bowl in the fridge until you are ready to cook them. They may need a few more minutes in the oven if cooking from cold in the oven.
Yes, you can double the recipe, however you will need to cook the chips in batches.
Yes, you can put these in the air fryer at 180°C for 15 minutes.
More side dish recipes
- 600 g (1.33 lb) Potato - cut into chips
- 2 tablespoon Olive oil
- 1 tablespoon Paprika
- 0.5 tablespoon Garlic granules
- 1 pinch Sea salt and black pepper
- Preheat your oven to to 200°C/180°C(fan)/400°F/Gas 6.
- Cut600 g Potato into chips and put them into a bowl.
- Pour over 2 tablespoon Olive oil and add 0.5 tablespoon Garlic granules, 1 tablespoon Paprika and 1 pinch Sea salt and black pepper. Mix well so that all the chips are coated.
- Put the coated chips onto a baking tray and arrange in a single layer.
- Cook for 45-50 minutes, turning occasionally.
- When mixing the oil and seasoning into the potatoes, use your hands to get everything more evenly distributed.
- Make sure you don't put too many chips on your baking tray. You need to make sure all the chips have space between them so they bake rather than steam, otherwise you won't get crispy chips. You can always cook them in batches.
- Try to cut your chips as evenly as possible to ensure they all cook at the same rate.
- If you want your paprika chips extra crispy, then you can add some cornflour before the paprika.
The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.