Vegetarian Easy Cumin Lime Potato Chips
Homemade potato chips are one of those snacks that feel almost too simple to be this good — and yet here we are. Thinly sliced russet potatoes get tossed in garlic-infused oil with ground cumin, smoked paprika, and fresh lime zest before hitting a hot oven, and the result is deeply savory, a little smoky, and genuinely hard to stop eating. The wire rack setup is the real secret here, letting hot air circulate underneath each slice so you get that satisfying crunch without any deep frying. Patting the potato slices completely dry before coating them is a small step that makes a huge difference — moisture is the enemy of crisp. A final squeeze of fresh lime and a pinch of flaky sea salt right before serving ties everything together with a bright, tangy finish. These are miles ahead of anything from a bag, and they come together with ingredients you likely already have on hand.
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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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