Cashew Free Easy Ginger Scallion Potato Chips
Homemade potato chips already feel like a treat, but this ginger-scallion version takes the whole experience somewhere genuinely exciting. Garlic-infused oil and freshly grated ginger coat every thin-sliced russet before they hit the oven, building a savory, aromatic base that store-bought bags simply can't touch. A hit of ground white pepper adds gentle heat, and the scallion greens tossed on straight from the oven wilt just enough to cling to each chip without going soggy. The optional drizzle of toasted sesame oil at the end is a small move that delivers a big, nutty finish. For anyone navigating tree-nut allergies or sensitivities, this recipe is refreshingly straightforward — every ingredient is clean and easy to verify, with no hidden blends or ambiguous flavorings to second-guess. The key to that satisfying crunch is patience: slicing the potatoes paper-thin and drying them thoroughly before baking makes all the difference between a crisp chip and a chewy disappointment. These disappear fast, so consider yourself warned.
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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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