Artificial Food Coloring Free Easy Ginger Scallion Potato Chips
Homemade potato chips hit differently than anything from a bag, and this ginger-scallion version is genuinely hard to stop eating. The flavor comes from a smart combination of garlic-infused oil, freshly grated ginger, and white pepper — bold and aromatic without relying on any artificial additives or mystery seasonings. That's actually the quiet win here: most store-bought chips rely on synthetic dyes and artificial flavor enhancers to achieve their color and punch, but everything in this recipe earns its place naturally. Slicing the russet potatoes paper-thin and patting them completely dry is the real technique secret — it's what gives you that satisfying, rigid snap instead of a sad, chewy chip. A finish of fresh scallion greens and a drizzle of toasted sesame oil adds brightness and depth right out of the oven, when the chips are still hot enough to absorb every bit of flavor. These are the kind of snack you can feel genuinely good about setting out for guests or keeping all to yourself.
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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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