Gluten 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 to a whole new level. Russet potatoes get sliced paper-thin, tossed in garlic-infused oil with fresh ginger and white pepper, then baked until golden and rigid at the edges — no deep fryer, no mystery ingredients. The real magic happens at the end, when you toss the hot chips with sliced scallion greens and a drizzle of toasted sesame oil, letting all that fragrant flavor cling to every crispy slice. Store-bought chips can be a minefield of malt vinegar, wheat starch, or shared-line warnings, so making your own means you know exactly what's in the bowl. The technique is straightforward — the key is getting those slices as dry as possible before they hit the oven, which is what gives you that satisfying snap. These are the kind of chips that disappear fast, so consider making a double 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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