Low Histamine Easy Ginger Scallion Potato Chips

Total time45 min

Prep time15 min

Cook time30 min

Low Histamine Easy Ginger Scallion Potato Chips

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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
Ingredient note
Small amounts of fresh ginger are often well-tolerated on a low histamine diet. This recipe only uses about 3/4 teaspoon per serving. If you prefer to always avoid fresh ginger, please tap it and change its rating to Red.
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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