BHA & BHT Free Easy Cumin Lime Potato Chips
Homemade chips hit differently when you know exactly what went into them — no mystery preservatives, no synthetic antioxidants, just real ingredients you can see and smell. Store-bought snacks are one of the trickier categories to navigate when avoiding BHA and BHT, since those additives turn up in packaged chips and flavored seasonings with frustrating regularity. Here, thinly sliced russet potatoes get tossed in garlic-infused oil with ground cumin, smoked paprika, and fresh lime zest before going into a hot oven, so every bit of flavor comes from whole, recognizable sources. The wire rack setup is the secret weapon — it lets hot air circulate underneath each slice, driving out moisture and delivering that satisfying snap without any deep frying. A final squeeze of fresh lime and a pinch of flaky sea salt over the warm chips ties everything together with a bright, citrusy punch that no bag from the snack aisle can match. They crisp up beautifully as they cool, making it genuinely hard to wait the full five minutes before diving in.
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Learn more →Ingredients
4 servings
- 2 medium russet potatoes (about 1 lb total), scrubbed
- 2 tbsp garlic-infused oil
- 1 tsp ground cumin
- ½ tsp fine salt
- ¼ tsp smoked paprika
- ¼ tsp black pepper
- 1 lime, zested and cut into wedges
- flaky sea salt, for finishing (optional)
Instructions
- 1
Preheat the oven to 400°F (205°C). Set a wire rack on a large baking sheet and lightly brush or spray the rack with a little of the garlic-infused oil.
- 2
Using a mandoline or a sharp knife, slice the potatoes into rounds about 1/16-inch (1.5 mm) thick — thin enough to see light through but not so thin they tear. Pat the slices thoroughly dry with paper towels; any surface moisture will steam rather than crisp.
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