Nutmeg Free Easy Cumin Lime Potato Chips
Crispy homemade potato chips are one of those snacks that feel almost too good to be true when they come out of your own oven, and this version delivers serious flavor without any of the warm, sweet spice that makes store-bought blends a gamble. Ground cumin and smoked paprika bring a smoky, earthy depth, while fresh lime zest and a final squeeze of lime wedges cut right through the richness with a bright, citrusy punch. The garlic-infused oil coats every slice evenly, so you get bold flavor in every single bite. The real secret to getting that satisfying crunch is slicing the potatoes paper-thin, patting them completely dry, and baking them on a wire rack so hot air circulates all the way around. They firm up even more as they cool, so resist the urge to eat them straight off the pan — though that's admittedly very hard to do. A finishing sprinkle of flaky sea salt takes the whole thing over the top. These are the kind of chips that disappear fast, so you might want to make a double batch.
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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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