Celery Free Easy Ginger Scallion Potato Chips
Homemade potato chips hit differently than anything from a bag, 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 going into a hot oven, and the result is deeply savory, aromatic, and seriously crispy. The trick is getting those slices paper-thin and bone-dry before they ever touch the pan — that extra step is what separates a truly shatteringly crisp 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 brightness and a nutty finish that makes these feel almost restaurant-worthy. Store-bought chips can be a minefield of hidden seasonings and shared production lines, so making your own means you know exactly what's in every crunchy bite. These are fantastic straight off the pan while still warm, but they hold up beautifully on a wire rack if you want to get ahead for a party or snack spread.
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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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