Fructose Free Easy Ginger Scallion Potato Chips
Homemade potato chips are one of those snacks that feel almost too good to be true — crunchy, deeply savory, and endlessly snackable straight off the pan. These are seasoned with garlic-infused oil and freshly grated ginger, which gives every chip a warm, aromatic kick without relying on any high-fructose ingredients or sneaky sweeteners that tend to hide in store-bought versions. Using only the green tops of the scallions keeps things firmly in safe territory, since it's the white bulb portion that tends to cause issues for people managing fructose intake. Russet potatoes are the real hero here — sliced paper-thin on a mandoline and patted completely dry before baking, they turn golden and rigid in the oven rather than soft or greasy. A finishing drizzle of toasted sesame oil ties everything together with a nutty depth that makes these taste far more sophisticated than a bag from the pantry. They come together on two sheet pans with minimal fuss, and the hardest part is honestly waiting for them to cool before eating the whole 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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