Low Iodine Easy Ginger Scallion Potato Chips
Homemade potato chips are already a crowd-pleaser, but this ginger-scallion version takes things to a whole new level of addictive. The thin-sliced russet potatoes bake up shatteringly crisp, coated in fragrant garlic-infused oil and freshly grated ginger before a final toss with bright scallion greens. For anyone navigating a low-iodine approach, store-bought chips and seasoning blends can be a minefield of iodized salt and mystery additives — here, fine sea salt keeps things clean and compliant. Every ingredient is straightforward and easy to verify, so there's no guesswork involved. The optional drizzle of toasted sesame oil at the end adds a nutty depth that makes these feel genuinely restaurant-worthy. Patting the potato slices completely dry before baking is the real secret to that satisfying crunch, so don't skip that step. These disappear fast, so you may want to double the 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
Chef's tipFine sea salt and table salt measure the same - no conversion needed. - 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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