Dairy Free Easy Cumin Lime Potato Chips
Homemade potato chips hit differently when they come out of your own oven — golden at the edges, smoky, and bright with citrus in a way that no bag from the store can match. Every ingredient here is naturally free of dairy, so there's no swapping, substituting, or label-squinting required. The garlic-infused oil does serious flavor work, coating each thin slice along with ground cumin, smoked paprika, and fresh lime zest before the chips ever hit the oven. The key to getting that satisfying crunch is slicing the russet potatoes paper-thin and patting them completely dry — moisture is the enemy of crisp, and this recipe doesn't let you skip that step. Baking them on a wire rack means hot air circulates underneath, so you get even browning without flipping a hundred times. A final squeeze of lime and a pinch of flaky sea salt right before serving pulls the whole thing together in a way that feels almost restaurant-level. These are the kind of snack that disappears before they even make it to a bowl.
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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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