Description
Crispy homemade smoked paprika potato chips with a sweet and tangy honey mustard dip—both guilt-free and perfect for snack time!
Ingredients
- FOR THE SMOKED PAPRIKA POTATO CHIPS:
- 2 whole Medium Size Yellow Potatoes (or 1 Large Russet Potato)
- 1 Tablespoon Olive Oil
- 1 Tablespoon Smoked Paprika
- 1 teaspoon Ground Parsley
- ½ teaspoons Coarse Salt, Plus More For Seasoning
- FOR THE HONEY MUSTARD YOGURT DIP:
- ¾ cups Greek Yogurt
- ¼ cups Spicy Mustard
- 3 Tablespoons Honey
- 1 pinch Salt To Taste
Preparation
For the chips:
Start by preheating the oven to 400°F and lining a baking sheet with parchment paper or foil. Spray a cooling rack with cooking spray and place it on the lined baking sheet.
Use a mandoline to slice the potatoes about 1/8 inch thick and place the potato slices in a large bowl full of cold water. Let the potato slices soak in the cold water for a few minutes, then transfer the potato slices to a clean kitchen towel and pat dry. Let the potato slices dry completely before proceeding.
Once the potato slices are dry, in a large bowl, whisk together the oil, smoked paprika, and parsley until combined. Toss the potato slices in the seasoned oil until all the potato slices are coated. Transfer the potato slices to the greased cooling rack, making sure the potato slices are in a single layer. (You may have to bake the chips in several batches.)
Bake the chips at 400°F until crispy and golden brown, about 20 minutes. Start checking the potato chips at the 15-minute mark, to make sure none of the smaller chips are too dark. Once all the chips are out of the oven, repeat with the remaining potato slices until all the potato chips have been baked.
Once the chips are out of the oven, sprinkle with coarse salt, and let cool completely before enjoying!
For the yogurt dip:
In a small bowl, whisk all the ingredients until combined. Refrigerate until ready to use. Serve with chips, and enjoy!
