Celery Free Easy Cumin Lime Potato Chips
Homemade potato chips hit differently when they come out of your own oven — golden, crispy, and loaded with flavor you actually chose. These russet rounds get tossed in garlic-infused oil with ground cumin, smoked paprika, and fresh lime zest before baking low and slow on a wire rack, which lets hot air circulate and coax out that satisfying crunch from every angle. The finishing squeeze of lime wedges and a pinch of flaky sea salt takes them from snack to something you'd genuinely be proud to set out for guests. Celery in all its forms — seed, salt, or stalk — is completely absent here, so there's no need to scrutinize a label or worry about hidden seasoning blends sneaking it in. The key to getting them truly crispy is patting the slices bone dry before they hit the bowl, and baking them in a single layer so nothing steams. They firm up even more as they cool, so resist the urge to pull them too early. Fresh, bold, and totally addictive, these chips are proof that the best snacks are often the simplest ones made right.
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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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