Mediterranean Diet Friendly Easy Ginger Scallion Potato Chips
Crispy homemade potato chips feel like a treat, but this oven-baked version leans on wholesome, plant-forward ingredients that fit naturally into a Mediterranean way of eating. Russet potatoes are sliced paper-thin and tossed in garlic-infused oil with fresh ginger and white pepper, then roasted until they turn golden and shatteringly crisp — no deep fryer, no mystery additives. The finishing touch of sliced scallion greens and a drizzle of toasted sesame oil adds a bright, aromatic lift that makes these taste far more exciting than anything out of a bag. Using olive-based garlic oil instead of heavily processed fats keeps things in line with the kind of cooking that prioritizes good oils and real ingredients. The key to getting that satisfying crunch is patting the slices completely dry before they hit the oven, so don't skip that step. These are best eaten fresh and warm, but they hold up beautifully on a wire rack if you want to make a batch ahead for snacking or entertaining.
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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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