Honey Free Easy Ginger Scallion Potato Chips
Homemade potato chips are already a crowd-pleaser, but this ginger-scallion version takes the concept somewhere genuinely exciting. Thin-sliced russet potatoes get tossed in garlic-infused oil with freshly grated ginger and white pepper before hitting a hot oven, and the result is deeply savory, aromatic, and seriously crispy. The finishing touch — bright scallion greens and a drizzle of toasted sesame oil — adds a pop of freshness that makes these feel like something you'd order at a trendy restaurant, not pull out of your own oven. Store-bought flavored chips are notorious for sneaking in sweeteners, so making your own means you know exactly what's in every crunchy bite. Every ingredient here is straightforwardly savory, with zero need for any kind of sweetener to build bold, satisfying flavor. The key to getting that perfect crunch is patting the potato slices completely dry before coating them — don't skip that step. Whether you serve them straight from the oven or let them cool on a wire rack, 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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