Eggless 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 the whole experience up a notch. Thinly sliced russet potatoes get tossed in garlic-infused oil with freshly grated ginger and white pepper before hitting a hot oven, building layers of savory, aromatic flavor that no bag from the store can match. The real trick is getting those slices paper-thin and bone-dry before they go in — that's what delivers the shatteringly crisp texture you're after. Once they come out of the oven, a shower of fresh scallion greens and a drizzle of toasted sesame oil transforms them into something that tastes genuinely restaurant-worthy. Store-bought chips can be a minefield of hidden additives and shared-line concerns, but every single ingredient here is straightforward and easy to verify. These are naturally free of eggs at every step — no binders, no washes, nothing that complicates the ingredient list. Make a double batch, because they disappear fast.
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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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