Fructose Free Easy Cumin Lime Potato Chips
Homemade potato chips hit differently when they come out of your own oven — golden at the edges, smoky, and finished with a bright squeeze of fresh lime. Managing fructose intake can make snacking genuinely tricky, since so many packaged chips hide high-fructose corn syrup, onion powder, or other sneaky additives in their seasoning blends. This recipe keeps things clean and straightforward: russet potatoes, garlic-infused oil (which delivers that savory depth without the fructose load of whole garlic), ground cumin, smoked paprika, and lime zest. The technique matters here — slicing the potatoes paper-thin, patting them completely dry, and baking them on a wire rack are the three moves that guarantee a genuinely crispy chip rather than a sad, chewy one. A final hit of flaky sea salt and fresh lime juice right before serving ties everything together with a little tang and a lot of satisfaction. These are the kind of chips you make once and immediately want to make again.
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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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