Xanthan Gum Free Easy Cumin Lime Potato Chips
Crispy, smoky, and bright with citrus, these oven-baked potato chips are the kind of snack that disappears fast. Garlic-infused oil coats every thin-sliced round before baking, delivering deep savory flavor without any additives or stabilizers — which means no hidden thickeners to worry about at all. Ground cumin and smoked paprika give each chip a warm, earthy backbone, while fresh lime zest woven into the seasoning mix adds a pop of brightness that store-bought bags rarely pull off. The real secret is getting the slices paper-thin and bone-dry before they hit the oven, so they bake up genuinely crisp rather than chewy or soft in the middle. A wire rack setup lets hot air circulate underneath, which makes a noticeable difference in the final texture. A finishing squeeze of lime and a pinch of flaky sea salt right before serving takes the whole thing over the top. These are best eaten fresh off the rack while the crunch is at its peak.
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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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