Almond Free Easy Ginger Scallion Potato Chips
Homemade potato chips hit differently when they come out of your own oven — shatteringly crisp, golden at the edges, and loaded with flavor you actually chose. These are seasoned with garlic-infused oil, fresh ginger, and white pepper before baking, then finished with a shower of sliced scallion greens and an optional drizzle of toasted sesame oil for a savory, aromatic kick that store-bought bags simply can't compete with. The trick is slicing the potatoes paper-thin and patting them completely dry before they ever touch the seasoning bowl — that extra step is what separates genuinely crunchy chips from sad, chewy ones. Because the whole recipe is built around pantry staples and fresh produce, there's no need to squint at ingredient labels hunting for hidden nut-derived oils or shared-facility warnings. Everything in the bowl is straightforward and easy to verify. They're fantastic served immediately while still warm, but they hold up beautifully on a wire rack if you want to make a batch ahead for snacking or entertaining.
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Learn more →Ingredients
4 servings
- 2 large russet potatoes (about 1 lb total), scrubbed
- 3 tbsp garlic-infused oil
- 1 tbsp fresh ginger, finely grated
- ¾ tsp fine sea salt
- ¼ tsp ground white pepper
- 4 scallions, green tops only, thinly sliced
- 1 tsp toasted sesame oil (optional)
Instructions
- 1
Preheat the oven to 400°F (205°C). Line two large rimmed baking sheets with parchment paper.
- 2
Using a mandoline or a sharp knife, slice the potatoes crosswise as thin as possible — about 1/16 inch (1–2 mm). Pat the slices thoroughly dry with paper towels; the drier they are, the crisper the chips.
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