Breastfeeding Friendly Easy Ginger Scallion Potato Chips
Crispy, golden, and loaded with bold flavor, these oven-baked potato chips hit that salty-savory craving in the most satisfying way. Grated fresh ginger and garlic-infused oil coat every slice before baking, giving you layers of warmth and depth that store-bought chips simply can't compete with. The scallion greens tossed on at the end add a fresh, bright finish that makes the whole thing feel a little fancy without any extra effort. Baking instead of frying keeps things lighter, which is a genuine win when you're fueling yourself through the demands of nursing. Russet potatoes bring a good dose of potassium and complex carbs — exactly the kind of wholesome energy that supports a hungry, hardworking body. The mandoline step is worth it: ultra-thin slices mean maximum crunch, and patting them dry before they go into the oven is the real secret to that satisfying snap. These are the kind of snacks you'll want to keep on rotation all week.
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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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