Gelatin Free Easy Ginger Scallion Potato Chips
Homemade potato chips already have a leg up on the store-bought kind, and this ginger-scallion version takes things to a whole new level of flavor. Garlic-infused oil, freshly grated ginger, and ground white pepper coat every thin-sliced russet before they hit the oven, building a savory, aromatic base that no bag from the snack aisle can compete with. The real trick is slicing the potatoes paper-thin and patting them completely dry — that extra step is what gives you that satisfying, rigid snap when you bite in. Once they come out of the oven, a shower of fresh scallion greens and a drizzle of toasted sesame oil finish the chips with brightness and depth. Many packaged chips and flavored snacks rely on gelatin-based coatings or additives you'd never expect, so making your own from scratch means you know exactly what's in every crispy bite. These are genuinely hard to stop eating, whether you serve them straight from the bowl or let them cool on a rack for maximum crunch.
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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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