Mustard Free Easy Ginger Scallion Potato Chips
Homemade potato chips hit differently than anything you'd pull from a bag, and this ginger-scallion version is genuinely hard to stop eating. Thinly sliced russet potatoes get tossed in garlic-infused oil with fresh grated ginger and white pepper, then baked until golden and impossibly crisp at the edges. The real magic happens at the end, when you toss the hot chips with sliced scallion greens and a drizzle of toasted sesame oil — the residual heat softens the scallions just enough to make everything fragrant and cohesive. Store-bought flavored chips are a minefield for anyone avoiding mustard, since it hides in spice blends and seasoning powders more often than you'd expect. Here, every single ingredient is visible and intentional, so you know exactly what you're eating. The mandoline step is worth it — ultra-thin slices are the secret to that satisfying snap. These are best served fresh, but they hold up beautifully on a wire rack if you need to make them a little 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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