Cinnamon Free Easy Cumin Lime Potato Chips
Homemade potato chips are one of those snacks that feel almost too good to be true — crispy, golden, and deeply satisfying in a way that a bag from the store rarely matches. These oven-baked rounds get their bold personality from ground cumin, smoked paprika, and a hit of fresh lime zest, which means you're getting layers of smoky, citrusy flavor without a trace of cinnamon or any of the warm spice blends that so often sneak into seasoned chip recipes. Garlic-infused oil coats every slice before baking, so the seasoning clings beautifully and the edges turn irresistibly crisp. The wire rack trick is the real secret here — elevating the chips lets hot air circulate underneath, giving you that shatteringly crunchy texture without any deep frying. A final squeeze of fresh lime and a pinch of flaky sea salt right before serving takes the whole thing over the top. These are the kind of chips you make once and then find yourself making every weekend.
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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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