Lupin Free Easy Ginger Scallion Potato Chips
Homemade potato chips already feel like a treat, but this ginger-scallion version takes things to a whole other level of craveable. Thin-sliced russet potatoes get tossed in garlic-infused oil with freshly grated ginger and white pepper before hitting a hot oven, where they turn golden, rigid, and deeply fragrant. The real magic happens right out of the oven — a shower of sliced scallion greens and an optional drizzle of toasted sesame oil cling to the hot chips and infuse every bite with bright, savory flavor. Store-bought flavored chips can be a minefield of hidden additives and hard-to-verify ingredients, so making your own means you know exactly what's going in the bowl. The technique is straightforward: slice thin, dry thoroughly, and give each chip enough room on the pan to crisp rather than steam. A mandoline makes quick work of the slicing, but a sharp knife and a little patience gets you there just as well. These are best eaten fresh and warm, though they crisp up beautifully on a wire rack if you need to make them slightly ahead.
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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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