Legume 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 satisfyingly crunchy. The key move here is patting the potato slices completely dry before coating them — that extra step is what separates truly crispy chips from sad, chewy ones. Once they come out of the oven, a shower of fresh scallion greens and an optional drizzle of toasted sesame oil adds brightness and a nutty finish that makes the whole batch feel restaurant-worthy. For anyone navigating a legume-free lifestyle, this recipe is naturally in the clear — every ingredient from the potatoes to the aromatics is completely free of beans, lentils, peas, or soy. Store-bought flavored chips are a minefield of hidden legume-derived ingredients, so making your own means you know exactly what's in the bag. These are the kind of snacks 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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