Beef Free Easy Ginger Scallion Potato Chips
Homemade potato chips are one of those snacks that feel almost impossibly satisfying to pull off, and this ginger-scallion version takes the concept somewhere genuinely exciting. Thinly sliced russet potatoes get tossed in garlic-infused oil with freshly grated ginger and white pepper, then baked until golden and rigid at the edges — the kind of crisp that store-bought chips only dream about. The real magic happens right out of the oven, when you scatter fresh scallion greens over the hot chips so they soften just slightly and cling to every slice. A finishing drizzle of toasted sesame oil adds a nutty, aromatic depth that makes the whole bowl disappear fast. Every single ingredient here is naturally free from beef and beef-derived products, so there's no label-scanning or guesswork involved — just clean, bold flavors from start to finish. The technique is straightforward, but patting those potato slices completely dry before baking is the one step you really don't want to skip if you're after that satisfying crunch.
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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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