Wheat Free Easy Cumin Lime Potato Chips
Homemade potato chips hit differently when they come out of your own oven — golden, crackling, and loaded with smoky cumin and bright lime zest in a way no store bag can compete with. Russet potatoes are naturally free of wheat, and every other ingredient here — garlic-infused oil, smoked paprika, black pepper, lime — keeps things completely clean without any compromise on flavor. The real secret is slicing the potatoes paper-thin and patting them bone dry before they ever touch the seasoning bowl, which is what separates a genuinely crispy chip from a sad, chewy one. Baking them on a wire rack lets hot air circulate underneath so every slice crisps evenly rather than steaming against a flat pan. A final squeeze of fresh lime and a pinch of flaky sea salt right before serving ties the whole thing together with a little pop of acidity that makes these wildly snackable. They're best eaten immediately while the crunch is at its peak, but honestly they rarely last long enough to go stale anyway.
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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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