Fish 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 takes the concept somewhere genuinely exciting. Thinly sliced russet potatoes get tossed in garlic-infused oil with fresh grated ginger and white pepper before hitting a hot oven, and the result is shatteringly crisp, golden-edged chips with a fragrant, savory kick. The trick is getting those slices paper-thin and bone-dry before they go in — that extra step is what separates truly crunchy chips from sad, chewy ones. Tossing the finished chips with fresh scallion greens and a drizzle of toasted sesame oil while they're still hot lets all those aromatics bloom right into the snack. Every ingredient here is straightforward and plant-based, so there's no need to scan labels for hidden seafood derivatives or fish-based flavor enhancers the way you might with store-bought seasoned chips. These are the kind of snack you set out for a crowd and watch disappear in minutes — or quietly eat straight from the bowl before anyone else arrives.
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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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