Chili Lime Baked Potato Chips

• Vegan
• Gluten free

• Produce

  • 5 2 pounds russet potatoes

• Condiments

  • 1 tbsp Lime juice

• Baking & Spices

  • 1/4 tsp Cayenne pepper
  • 1/2 tsp Chili powder
  • 2 tsp Corn starch
  • 1 Salt and fresh ground pepper, lite

• Oils & Vinegars

  • 1 tbsp Olive oil

• Nuts & Seeds

  • 1 tsp Cumin, ground

Found on diethood.com

Description

Ingredients

• 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

Directions

• 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.
• Serve.
• Repeat with the second batch.

Nutrition