Hazelnut 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 a squeeze of fresh lime. These baked rounds get their bold flavor from ground cumin, smoked paprika, and garlic-infused oil, making every bite feel way more exciting than anything from a bag. The lime zest goes right into the coating before baking, so the citrus flavor is baked in rather than just sitting on top, and a final squeeze of fresh wedges ties everything together beautifully. Packaged chips can be a minefield when you're avoiding tree nuts, since shared production lines and vague "may contain" labels make even simple snacks feel risky. Making these at home with straightforward, whole ingredients means you know exactly what went into the bowl. The key to getting that satisfying crunch is slicing the potatoes paper-thin and patting them completely dry before they hit the oil — skip that step and you'll get steam instead of crisp. Finish with a pinch of flaky sea salt and serve them straight off the rack while they're still warm.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!