Dairy Free Easy Ginger Scallion Potato Chips
Homemade potato chips hit differently than anything from a bag, and this ginger-scallion version takes that satisfying crunch somewhere genuinely exciting. Garlic-infused oil and freshly grated ginger coat every thin-sliced russet before baking, building a savory, aromatic base that gets even better once the scallion greens and a drizzle of toasted sesame oil go on right at the end. The key move here is getting those slices paper-thin and bone-dry before they ever hit the pan — that's what delivers the shatteringly crisp texture you're after. Store-bought chips can be a minefield of hidden dairy derivatives like cheese powders, whey, and butter flavorings, so making your own means you know exactly what's in every bite. Both baking sheets go into a 400°F oven, and a mid-bake flip plus a rack rotation ensures even golden edges all around. These are best served fresh and hot, but they hold up beautifully on a wire rack if you need to make them slightly ahead.
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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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