Chestnut Free Easy Ginger Scallion Potato Chips
Homemade potato chips are one of those snacks that feel almost impossibly satisfying to pull off, and this ginger-scallion version takes them 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 crispy, golden, and deeply aromatic. The trick is getting those slices paper-thin and bone-dry before they hit the pan — that's what delivers the shatter-crisp texture you're after. 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 nothing like anything from a bag. Every single ingredient here is straightforward and naturally free from tree nuts, so there's no label-scanning or substitution stress involved. These are the kind of chips you make once and immediately want to make again.
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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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