Brazil Nut Free Easy Ginger Scallion Potato Chips
Homemade potato chips are one of those snacks that feel almost impossibly satisfying to pull off in your own kitchen, 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 before hitting a hot oven, and the result is crispy, golden, and deeply aromatic. The trick is getting those slices paper-thin and bone-dry before they go in — that extra effort is what separates a truly crunchy chip from a sad, chewy one. Once they come out of the oven, a shower of fresh scallion greens and an optional drizzle of toasted sesame oil adds a bright, savory finish that makes these taste like something from a specialty snack shop. Every ingredient here is straightforward and easy to verify, so you can snack without any of the label-reading anxiety that comes with store-bought bags. These are best served warm, but they hold up beautifully on a wire rack if you want to make them slightly ahead for a crowd.
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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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