Citric Acid Free Easy Ginger Scallion Potato Chips
Homemade potato chips hit differently than anything from a bag, and this ginger scallion version is genuinely hard to stop eating. Thin-sliced russet potatoes get tossed in garlic-infused oil with fresh grated ginger and white pepper, then baked until golden and shatteringly crisp at the edges. The real magic happens at the end — hot chips get tossed with sliced scallion greens and an optional drizzle of toasted sesame oil, so every bite carries that bright, aromatic punch. For anyone avoiding citric acid, store-bought chips are a minefield. Citric acid shows up as a preservative or flavor enhancer in a surprising number of commercial snack brands, making the ingredient label a constant source of frustration. This recipe sidesteps all of that entirely — every ingredient is straightforward and easy to verify, with no preservatives or additives in sight. The garlic-infused oil does the heavy lifting on flavor so you never feel like you're missing anything. These are the kind of chips you'll want to make on repeat.
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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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