Mexican Potato Crisps with Lime Salsa
Discover the perfect fusion of crunch and zest with these Mexican Potato Crisps with Lime Salsa, a snack that’s as bold as it is irresistible. Thinly sliced russet potatoes are seasoned with a flavorful blend of smoked paprika, chili powder, cumin, and garlic, then baked to golden perfection for a healthier take on crispy chips. Paired with a vibrant lime salsa made from fresh tomatoes, red onion, jalapeño, and a splash of citrusy lime juice, this recipe boasts a tantalizing combination of smoky, spicy, and tangy flavors. Whether served as a party appetizer, a game-day snack, or a fun family treat, these homemade potato crisps with lime salsa are sure to impress. Plus, they’re easy to prepare and naturally gluten-free, making them a crowd-pleaser you’ll turn to time and time again.
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Recipe Information
Ingredients
- 4 medium-sized Russet potatoes
- 3 tablespoons Olive oil
- 1 teaspoon Smoked paprika
- 1 teaspoon Chili powder
- 0.5 teaspoon Garlic powder
- 0.5 teaspoon Ground cumin
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 medium-sized Fresh tomatoes
- 0.5 medium-sized Red onion
- 0.25 cup Fresh cilantro
- 1 small Jalapeño
- 2 tablespoons Lime juice
- 0.5 teaspoon Salt (for salsa)
- 0.25 teaspoon Black pepper (for salsa)
Instructions
Preheat your oven to 400°F (200°C). Line two large baking sheets with parchment paper.
Wash and scrub the potatoes thoroughly. Using a sharp knife or mandolin, slice them into thin rounds about 1/8-inch thick.
In a large mixing bowl, combine the olive oil, smoked paprika, chili powder, garlic powder, ground cumin, salt, and black pepper. Toss the sliced potatoes in the mixture until evenly coated.
Arrange the potato slices in a single layer on the prepared baking sheets. Make sure not to overlap the slices to ensure even crisping.
Bake in the preheated oven for 25-30 minutes, flipping the slices halfway through. The potatoes should turn golden brown and crispy around the edges.
While the potatoes are baking, prepare the lime salsa. Finely dice the tomatoes, red onion, and jalapeño (remove seeds for less heat). Mince the fresh cilantro.
In a mixing bowl, combine the diced tomatoes, onion, jalapeño, and cilantro. Add the lime juice, salt, and black pepper, then stir well to combine. Adjust seasoning to taste.
Remove the baked potato crisps from the oven and let them cool for 5 minutes to crisp up further.
Serve the potato crisps on a large platter with the lime salsa on the side, or spoon the salsa over the crisps for a burst of flavor in every bite.
Nutrition Facts
Calories |
1168 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.2 g | 55% | |
| Saturated Fat | 6.7 g | 34% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3626 mg | 158% | |
| Total Carbohydrate | 179.3 g | 65% | |
| Dietary Fiber | 19.1 g | 68% | |
| Total Sugars | 18.7 g | ||
| Protein | 24.3 g | 49% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 182 mg | 14% | |
| Iron | 11.2 mg | 62% | |
| Potassium | 4763 mg | 101% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
