Low FODMAP Easy Ginger Scallion Potato Chips

Total time45 min

Prep time15 min

Cook time30 min

Low FODMAP Easy Ginger Scallion Potato Chips

Crispy homemade potato chips are already hard to resist, but this version — fragrant with fresh ginger and finished with bright scallion greens — takes things to a whole new level. The trick is slicing the russet potatoes paper-thin and patting them completely dry before they ever hit the oven, which is what gives you that satisfying snap in every bite. Garlic-infused oil does all the heavy lifting flavor-wise, delivering that savory depth without any of the fructans that make regular garlic off-limits — it's one of those smart swaps that genuinely works. Only the green tops of the scallions are used here, keeping things gut-friendly while still adding a fresh, oniony finish. A drizzle of toasted sesame oil right at the end is optional but highly recommended — it pulls the whole bowl together with a nutty warmth. This recipe makes four servings, so it's perfect for a snack spread or a crunchy side that everyone at the table can actually enjoy. Store-bought chips are a minefield of seasonings and additives, so making your own means you know exactly what's in the bag.

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Ingredients

4 servings

2 large russet potatoes (about 1 lb total), scrubbed
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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
Ingredient note
The green parts of scallions are low in FODMAPs. Avoid the white bulb which is higher in FODMAPs.
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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