Artificial Flavors Free Easy Ginger Scallion Potato Chips
Homemade potato chips hit differently than anything from a bag, and these are proof that bold, craveable flavor doesn't need a lab to create it. Garlic-infused oil and freshly grated ginger coat every thin-sliced russet before baking, delivering a savory, aromatic punch that store-bought versions try to fake with chemical shortcuts — and never quite pull off. The trick to getting that satisfying crunch is slicing the potatoes as thin as possible and patting them completely dry before they ever touch the seasoning bowl. Once they come out of the oven golden and rigid at the edges, a shower of fresh scallion greens and an optional drizzle of toasted sesame oil takes the whole thing somewhere genuinely exciting. Every ingredient here is real and recognizable, which means you know exactly what you're eating — no mystery "natural flavors" or flavor enhancers hiding in the mix. These are the kind of chips you make once and then find yourself making every weekend.
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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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