Rice Free Easy Cumin Lime Potato Chips
Crispy, smoky, and finished with a bright hit of lime, these oven-baked potato chips are the kind of snack that disappears fast. Russet potatoes sliced paper-thin and tossed in garlic-infused oil with cumin, smoked paprika, and fresh lime zest deliver serious flavor without a single grain of rice or rice-derived ingredient in sight — making them a genuinely safe and satisfying crunch for anyone navigating that restriction. Store-bought chips can be a minefield of unexpected starches and coatings, so baking your own from scratch puts you fully in control of every ingredient. The wire rack setup is the real secret here — elevating the slices lets hot air circulate underneath, so you get that shatteringly crisp texture without deep frying. A final squeeze of fresh lime and a pinch of flaky sea salt right before serving takes the whole thing from good to genuinely addictive. These are the chips you'll want to make on repeat.
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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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