Tree Nut Free Easy Cumin Lime Potato Chips
Homemade potato chips hit differently when they come out of your own oven — golden at the edges, impossibly crispy, and loaded with flavor you actually chose. These baked rounds get their bold personality from ground cumin, smoked paprika, and bright lime zest, all carried by a garlic-infused oil that coats every slice evenly. The real secret is slicing the potatoes paper-thin and patting them completely dry before they ever touch the pan, which is what separates a genuinely crunchy chip from a sad, chewy one. Baking them on a wire rack lets hot air circulate underneath so you get that satisfying snap without a drop of deep-frying oil. A final squeeze of fresh lime and a pinch of flaky sea salt right before serving ties everything together in a way that store-bought bags simply cannot compete with. For anyone navigating tree nut concerns, this recipe is naturally free of any nut-based oils or ingredients — just simple pantry staples and fresh produce doing all the heavy lifting. These disappear fast, so consider making 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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