This Chili Lime Baked Potato Chips Recipe is simple to make and so delicious! Homemade baked potato chips flavored with fresh lime juice and chili powder.
HOMEMADE POTATO CHIPS RECIPE
Hello Monday! Hi there, internet buddies! Welcome to another installment of food you can get at the grocery store, but why do that when you can also make it at home! Because I obviously have an obsession with doing just that. Hamburger Helper yesterday, Potato Chips today. Holla!
Who out there follows a Meatless Monday routine? Anyone? I try, but often forget. However, in trying to meet those Meatless Monday standards, last week I arrived at these potato chips and I couldn’t be any more satisfied.
I know. I know that Meatless Mondays are about the main meal, but work with me, here. (I had a salmon burger on the side. shhhhh! It was SO GOOD! )
The thing about baked potato chips is that they are a) adorable, b) delicious, and c) healthier, because they’re like chips, but aren’t fried.
I made these three different times because I’m pretty sure we all want the same thing; a perfect crunchy texture.
The first time, they were crispy. Like, CRISSSSSSPY. Could’ve been just my oven, but it could also have been me, the one that left them in there for 40 minutes… The second time, they were too soft, but the third time, they were looking crunchy and crispy and just about right.
That’s them, right there. Thin + Crunchy.
Here’s the dealio, though. To get potato chips as perfectly as you want them, you MIGHT have to get to know your oven a bit better. I mean, if these chips aren’t crunchy enough by the 25th minute, leave them in there… they will get to their destination. Just keep on checking every, like, 15 seconds.
Also? IF you like a bit more heat, add more pepper. If you like a bit more cumin, add more cumin. If you want less, add less. Get my drift? Good.
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TOOLS USED IN THIS RECIPE
Chili Lime Baked Potato Chips Recipe
- 2 pounds russet potatoes (about 5 or 6), washed, scrubbed, and cut into 1/4-inch slices (use a mandoline slicer, if possible)
- 1 tablespoon olive oil
- 1/2 teaspoon chili powder , or to taste
- 1/4 teaspoon cayenne pepper , or to taste
- 1 teaspoon ground cumin , or to taste
- 2 teaspoons corn starch
- lite salt and fresh ground pepper , to taste
- 1 tablespoon lime juice
- Preheat oven to 400F degrees.
- Lightly grease 2 baking sheets with cooking spray and set aside.
- In a large mixing bowl combine, potatoes, olive oil, chili powder, cayenne pepper, ground cumin, corn starch, salt and pepper. Toss to combine.
- Add lime juice and mix until thoroughly incorporated.
- Arrange potato slices on prepared baking sheets. You will have to bake in batches.
- Bake for 15 minutes; remove from oven and turn over the potato slices.
- Put back in the oven and continue to bake for 10 minutes, or until potato chips begin to curl up on the sides.
- Remove from oven and let stand 1 minute.
- Transfer chips to a wire rack; let stand 5 minutes.
- If desired, taste for seasonings and adjust accordingly.
- Repeat with the second batch.
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
22 comments on “Chili Lime Baked Potato Chips Recipe”
Can these be made in an air fryer too?
Sure! Preheat air fryer to 375˚F; spray the air fryer with cooking spray, cook potato slices for about 7 minutes, then flip them over, and cook for 7 to 8 minutes longer. Word of advice, don’t crowd the basket – arrange the potato slices in one single layer and cook them in batches. 😊
Those are the most perfect homemade potato chips
So glad I found this recipe when I was searching for potato chips recipes. I love how unique it is with the addition of the chili and lime, and your pictures look absolutely amazing. Thanks for sharing this.
What would you expect to happen if I left out the corn starch?
Hi! The chips won’t be very crispy without it. 🙂 For crispy oven-baked chips, you need corn starch.
So I want to make these for my dad for part of his Christmas gift (we’re doing strictly homemade gifts this year) so wondering how long these would keep for? Can I make them a day or two ahead if I seal them in a Ziploc?
Hi Mary!! If you have to make them a day ahead, I would suggest just 1 day. They aren’t as crispy as store-bought chips (you would need a dehydrator for something crispier), but these will hold up for at least a couple of days if stored in ziploc bags. I hope that helps. Have a great Christmas!!!
Something about homemade chips just get me. Not sure if it’s the freshness or if I just feel less guilty because I’m not eating them out of a plastic bag, but I can never get enough! These look amazing!
What a creative idea for a fun family snack! My family will love these.