Homemade potato chips hit differently than anything from a bag, and this ginger-scallion version is genuinely hard to stop eating. Russet potatoes get sliced paper-thin, tossed in fragrant garlic-infused oil with freshly grated ginger and white pepper, then baked until they're golden and shatteringly crisp at the edges. The real magic happens at the end, when you toss the hot chips with sliced scallion greens so they wilt just slightly and cling to every crunchy surface. For anyone navigating a nickel sensitivity, store-bought chips and flavored snacks can be a minefield of high-nickel ingredients like whole grains, seeds, and legume-based seasonings. This recipe keeps things clean and straightforward — russet potatoes, fresh aromatics, and a drizzle of oil are all you need. The optional sesame oil adds a subtle nutty depth without introducing any problematic ingredients, and you can simply leave it out if you prefer to keep things even simpler. Baking instead of frying also means you control exactly what goes into every batch. These are the kind of snacks you'll want to make on repeat.
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Preheat the oven to 400°F (205°C). Line two large rimmed baking sheets with parchment paper.
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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