Carrageenan Free Easy Ginger Scallion Potato Chips
Homemade potato chips hit differently than anything from a bag, and this ginger-scallion version brings serious flavor with a surprisingly short ingredient list. Store-bought chips are a minefield for anyone avoiding carrageenan and other additives, since even "simple" flavored varieties often sneak in stabilizers and emulsifiers you didn't ask for. Making your own means you know exactly what's going into every crispy bite. The trick here is slicing the russet potatoes paper-thin and patting them completely dry before they ever touch the garlic-infused oil — that extra step is what delivers that satisfying snap. Fresh grated ginger and white pepper give the seasoning a gentle warmth, while the scallion greens scattered on right out of the oven add a bright, almost grassy finish. A finishing drizzle of toasted sesame oil is optional but absolutely worth it if you have it on hand. These are the kind of snack that disappears fast, so consider making a double batch.
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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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