Smoked Garlic Herb Potato Chips


The holiday season is in full swing! The air is buzzing with everyone shopping, planning, and prepping. It seems the days go by faster than we can prepare. Of course, food is at the top of everyone’s checklist. From cocktail parties to tree trimming snacks and Christmas dinner, there is most likely an abundance of cookies around the house. That’s why this year I tried baking up a savory snack! These baked potato chips are fast and easy to make, and I even snuck in some unlikely characters.

The OXO Chef’s Mandoline Slicer is the key to making perfect, even potato chips slices. It has a crinkle cut setting, along with 20 other cuts with different thickness settings. It is super quick and easy to make precise cuts, which is important when you want all of your chips to be the same size and bake evenly. It is so much easier than trying to slice them by hand. Toss the slices in this smoky garlic and olive oil recipe below.


Place the slices of potato on the OXO Non-stick Pro Jelly Roll Pan and bake them for about 30 minutes at 400 degrees. Make sure you are using a good non-stick pan. I love OXO’s metal bakeware because of the microtextured pattern. It improves airflow, allowing for even baking. The potato chips came out perfectly crisped! Then store them in an airtight container for up to 3 days.

This post is sponsored by OXO. All recipes and opinions are my own.

Smoked Garlic Herb Potato Chips

This recipe for smokey, garlic, and herb potato chips is a crowd pleaser. Perfect for game day, holidays, or any day for that matter!


  • 1 sweet potato

  • 1 russet potato

  • 1 white radish

  • 1/2 c olive oil

  • 2 cloves garlic, sliced thin

  • 1 tsp liquid smoke

  • 1 tsp fresh thyme

  • salt

  • pepper

  • 1/2 tsp cayenne


  1. In a small saucepan, heat oil, garlic, thyme, and oregano over medium-low heat for 15 minutes.

  2. Remove from heat and let cool. Removed whole garlic from the oil.

  3. Preheat the oven to 400 degrees.

  4. Clean potatoes and peel the skin. Using the OXO Chef's Mandoline slicer, slice the potatoes and radish using the crinkle cut setting.

  5. Place the slices in a medium size bowl.

  6. To the olive oil, add the salt, pepper, liquid smoke, and cayenne, whisk to incorporate.

  7. Pour the mixture over the the potato and radish slices. Toss gently and make sure the slices are coated.

  8. Lay the slices flat on a the OXO Pro Non-stick Jelly Roll pan.

  9. Place in the oven for about 25-30 minutes or until you see the edges start to brown.

  10. Remove from oven and let the chips cool. Sprinkle with a little kosher salt and serve.