Low Sodium Easy Cumin Lime Potato Chips

Total time45 min

Prep time15 min

Cook time30 min

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Ingredients

4 servings

2 medium russet potatoes (about 1 lb total), scrubbed
Fresh Russet Potato Speedy Spuds Potato - Each Prince Edward Island Potato Country Yellow Gold Pommes De Terre Potatoes
Green Giant Carbsmart Yellow Idaho Potatoes - 3 Lb
See all
2 tbsp garlic-infused oil
1 tsp ground cumin
½ tsp fine salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
¼ tsp smoked paprika
¼ tsp black pepper
1 lime, zested and cut into wedges
flaky sea salt, for finishing (optional)
Omit this
This ingredient likely doesn’t work for the diet.

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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