Vegan 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. These are built on a short list of pantry staples: russet potatoes, garlic-infused oil, cumin, smoked paprika, and fresh lime zest that perfumes every single slice before it ever hits the heat. The technique is the real secret here — slicing thin, patting completely dry, and baking on a wire rack so hot air circulates underneath, pulling out moisture and delivering genuine crunch without a drop of dairy or animal product in sight. A final squeeze of lime and a pinch of flaky sea salt right before serving ties the whole thing together with a little pop of acidity. They crisp up even more as they cool, so if you can hold off for five minutes, you'll be rewarded. These are the kind of snack that disappears 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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