Chicken Free Easy Ginger Scallion Potato Chips
Homemade potato chips are already a crowd-pleaser, but this ginger-scallion version takes the concept somewhere genuinely exciting. Thin-sliced russet potatoes get tossed in garlic-infused oil with freshly grated ginger and white pepper before hitting a hot oven, and the result is deeply savory, aromatic, and satisfyingly crunchy. The trick is getting those slices paper-thin and bone-dry before they go in — that extra step is what separates a truly crispy 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 subtle nuttiness that makes these feel almost restaurant-worthy. Every single ingredient here is plant-based and naturally free from poultry in any form, so there's no label-reading stress or ingredient swapping required. These are the kind of snacks that disappear fast, so you might want to make a double batch right from the start.
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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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