Low Iodine Easy Cumin Lime Potato Chips
Crispy homemade potato chips are one of those snacks that feel indulgent but are surprisingly simple to pull off in your own oven. For anyone navigating a low-iodine approach, store-bought chips can be a minefield of iodized salt and mystery seasonings, so making your own is genuinely the smarter move. These use russet potatoes, garlic-infused oil, and a bold spice blend of cumin, smoked paprika, and black pepper — all ingredients you can feel confident about. The lime zest stirred right into the coating before baking is the secret weapon here, giving every chip a bright, citrusy lift that plays beautifully against the earthy cumin. Getting them paper-thin and bone-dry before they hit the oven is what separates a truly shatteringly crisp chip from a sad, chewy one — the recipe walks you through exactly how to do it. A final squeeze of fresh lime and a pinch of flaky sea salt (used in place of iodized table salt) takes the whole batch over the top. Serve them straight off the rack while they're still warm and you'll have a hard time sharing.
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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)Can be omitted
flaky sea salt
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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