Low FODMAP Easy Cumin Lime Potato Chips
Crispy, smoky, and bright with fresh lime, these oven-baked potato chips are the kind of snack that disappears fast — and they're genuinely easy to pull off at home. For anyone navigating a low-FODMAP lifestyle, store-bought chips can be a minefield of onion powder, garlic powder, and mystery seasonings that quietly cause problems. This recipe sidesteps all of that by using garlic-infused oil, which delivers that savory depth without the fructans that make regular garlic off-limits. The combination of ground cumin, smoked paprika, and lime zest gives every chip a bold, layered flavor that feels anything but restricted. Slicing the potatoes paper-thin and baking them on a wire rack is the key to getting that satisfying crunch without a deep fryer. A final squeeze of lime and a pinch of flaky sea salt right before serving takes them over the top. Makes four servings, so they're perfect for sharing — though you may not want to.
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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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