Brazil Nut Free Easy Cumin Lime Potato Chips
Homemade potato chips hit differently than anything from a bag, and this cumin-lime version is genuinely hard to stop eating. Thin-sliced russet potatoes get tossed in garlic-infused oil with ground cumin, smoked paprika, and fresh lime zest before going into a hot oven on a wire rack — that rack setup is the secret to getting every chip evenly crispy without flipping constantly. A final squeeze of lime and a pinch of flaky sea salt right before serving takes the whole thing from snack to something you'd proudly put out for guests. Store-bought chips can be a minefield of ambiguous seasoning blends and shared production lines, so making your own means you know exactly what's in every crunchy bite. The ingredient list is refreshingly short and straightforward, with nothing exotic or hard to source. Just be patient in those last few minutes of baking — thin chips can catch quickly, and pulling them at golden perfection is absolutely worth the attention.
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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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