Yeast Free Easy Cumin Lime Potato Chips
Homemade potato chips are one of those snacks that feel almost too good to be true — crispy, bold, and completely made from scratch with ingredients you can actually trust. Store-bought chips are a minefield for anyone avoiding yeast, with hidden yeast extract lurking in seasonings and flavoring blends on nearly every popular brand. This oven-baked version sidesteps all of that by building its flavor from ground cumin, smoked paprika, garlic-infused oil, and bright lime zest — nothing ambiguous, nothing processed. The trick to getting that satisfying crunch is slicing the potatoes paper-thin, patting them completely dry, and baking them on a wire rack so hot air circulates underneath every single chip. A final squeeze of fresh lime and a pinch of flaky sea salt right before serving takes the whole thing over the top. These are the kind of chips you'll find yourself making on repeat, because once you taste how good simple and clean can be, the bag on the shelf just doesn't compare.
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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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