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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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
Ingredient noteThe 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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