Low FODMAP Easy Lemon Pepper Potato Chips
Crispy, golden, and bursting with bright citrus flavor, these oven-baked potato chips are the kind of snack that disappears fast. Russet potatoes, olive oil, fresh lemon juice, lemon zest, cracked black pepper, and sea salt are all you need — a short, clean ingredient list that makes gut-friendly snacking genuinely exciting. Store-bought chips are a minefield of onion powder, garlic seasoning, and other additives that can trigger symptoms, so making your own at home puts you fully in control. The trick to getting that satisfying crunch is slicing the potatoes paper-thin on a mandoline and baking them on a wire rack so hot air circulates underneath every single chip. Seasoning them the moment they come out of the oven lets the lemon zest and pepper cling perfectly before the chips finish crisping as they cool. This recipe makes enough for four people, so it's just as good for a party spread as it is for a solo snack session on the couch.
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Learn more →Ingredients
4 servings
- 2 large russet potatoes (about 1 ½ lb total), scrubbed
- 2 tbsp olive oil
- 1 tsp finely grated lemon zest (from about 1 lemon)
- 1 tsp coarsely ground black pepper
- ¾ tsp fine sea salt
- 1 tbsp fresh lemon juice
Instructions
- 1
Preheat the oven to 375°F (190°C). Set a wire rack on a large baking sheet and lightly coat the rack with cooking spray or a thin brush of olive oil.
- 2
Using a mandoline or a very sharp knife, slice the potatoes into rounds about 1/16-inch (1.5 mm) thick — thin enough to see light through when held up. Uniform thickness is important so the chips bake evenly.
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