Nickel Allergy Friendly Easy Cumin Lime Potato Chips

Total time45 min

Prep time15 min

Cook time30 min

Nickel Allergy Friendly Easy Cumin Lime Potato Chips

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Ingredients

4 servings

2 medium russet potatoes (about 1 lb total), scrubbed
2 tbsp garlic-infused oil
FODY Low FODMAP Garlic-Infused Olive Oil (250ml)La Tourangelle Infused Garlic Oil Garlic Gold USDA Certified Organic Extra Virgin Olive Oil Infused with Garlic Low FODMAP Tantillo Roasted Garlic Infused Avocado Oil Bari Olive Oil Flavor Infused Garlic - 8.45 Fl. Oz.
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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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