Cinnamon 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 delivers serious flavor with a surprisingly short ingredient list. Garlic-infused oil and freshly grated ginger coat each paper-thin russet slice before baking, giving you chips that taste bold and aromatic without any of the mystery seasonings hiding in store-bought bags. White pepper adds a gentle, earthy heat that plays beautifully against the bright, grassy scallion greens tossed on right after the chips come out of the oven. The technique here is all about patience — slicing thin, drying thoroughly, and giving each chip its own space on the pan — and the payoff is a genuinely crispy, golden result that holds up even as it cools. A finishing drizzle of toasted sesame oil is optional but absolutely worth it if you have it on hand. This is 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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