Pork Free Easy Cumin Lime Potato Chips
Homemade potato chips hit differently when they come out of your own oven — golden at the edges, fragrant with warm spices, and finished with a bright squeeze of fresh lime. The combination of ground cumin, smoked paprika, and garlic-infused oil gives these baked rounds a boldly seasoned flavor that store-bought bags rarely match. Slicing the potatoes paper-thin and patting them completely dry is the real secret to that satisfying crunch, and baking them on a wire rack lets hot air circulate so every chip crisps evenly without any flipping drama. The lime zest goes into the coating itself, so that citrusy punch is baked right in before the fresh wedges hit at the end for an extra burst of brightness. These are naturally free of pork and pork-derived ingredients from start to finish — just potatoes, oil, spices, and citrus — so there's nothing to second-guess on the label. Finish with a pinch of flaky sea salt and serve them straight off the rack while they're still warm for the best possible crunch.
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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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