Lactose Free Easy Ginger Scallion Potato Chips
Homemade potato chips hit differently than anything from a bag, and this ginger-scallion version is genuinely addictive. Thin-sliced russet potatoes get tossed in garlic-infused oil with freshly grated ginger and white pepper, then baked until golden and shatteringly crisp — no deep fryer, no dairy, no fuss. The trick is getting those slices paper-thin and bone-dry before they ever hit the pan, which is what gives you that satisfying snap instead of a sad, chewy chip. Once they come out of the oven, a shower of fresh scallion greens and an optional drizzle of toasted sesame oil takes the whole thing somewhere bright and a little unexpected. Store-bought chips can be a minefield of hidden dairy-based seasonings like cheese powder or buttermilk, so making your own means you know exactly what's in every crispy bite. These are perfect straight off the pan while still warm, but they cool down beautifully on a wire rack if you can manage to wait that long.
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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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