Sesame 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. Slicing the russets paper-thin and patting them completely dry is the real secret here, because removing that surface moisture is what turns a humble potato into something genuinely crispy rather than chewy. Garlic-infused oil carries the cumin, smoked paprika, and lime zest into every single slice, so the flavor is bold and even all the way through. A finishing squeeze of fresh lime and a pinch of flaky sea salt right before serving pulls the whole thing together with a little pop of acidity. Store-bought chips and snack mixes can be a minefield when you're avoiding sesame, with tahini, sesame oil, or seeds hiding in seasoning blends and shared production lines — making these at home means you know exactly what went into the bowl. They're best eaten immediately while the crunch is at its peak, which honestly won't be a problem.
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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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