A papad-like thing can be made from potato flour, but I struggle to equate it to a poppadom since potatoes are not native to the subcontinent. The classic papad is made from urad lentil flour. They are infamously tricky to make from scratch. Anecdotally, all the Indians whose houses I've been to use the brand that has the little boy photo on the sleeve and Lijjat papad brand in Hindi script in big letters across the front.
"Ingredients: Corn, vegetable oil (corn and/or canola oil), and salt."
Some of you may have read my story of the Olive Section at Carrefour in Catalonia. The same thing had happened with the same friend when she visited me in Phoenix. She had heard tell of a vast selection of crisp flavours. So we went to the convenience store/Subway/gas station on the corner, where half of the store shelves are chips, dip, and salty snacks. She was impressed and chose two bags, including a chili lime flavour.
And here I sit with the Kalamata olives and the Manchego cheese. Jamón Serrano is not easy to come by; sometimes I settle for Prosciutto.