Nitrate & Nitrite Free Easy Ginger Scallion Potato Chips
Crunchy, golden, and loaded with bold flavor, these baked potato chips are the kind of snack that disappears fast. Garlic-infused oil and freshly grated ginger coat every thin-sliced russet before they hit the oven, building a savory, aromatic base that store-bought chips simply can't match. The real magic happens at the end, when hot chips get tossed with fresh scallion greens and a drizzle of toasted sesame oil — it's a finishing move that adds brightness and a subtle nuttiness without any of the preservatives lurking in packaged snack foods. Most commercial chips rely on cured or processed flavor additives that can sneak in unwanted compounds, so making your own from scratch puts you fully in control of what goes into the bowl. Slicing the potatoes paper-thin and patting them completely dry is the key to that satisfying, rigid crunch — no deep fryer required. These are genuinely impressive enough to serve at a party but easy enough to throw together on a weeknight craving.
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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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