Nutmeg Free Easy Ginger Scallion Potato Chips
Homemade potato chips are one of those snacks that feel almost impossibly satisfying to pull off, and this ginger-scallion version takes the concept somewhere genuinely exciting. Thinly sliced russet potatoes get tossed in garlic-infused oil with fresh grated ginger and white pepper, then baked until golden and rigid at the edges — no deep fryer required. The real magic happens at the end, when you toss the hot chips with sliced scallion greens and a drizzle of toasted sesame oil, letting all that fragrant heat do the work. Many store-bought chip seasonings sneak in spice blends that can be hard to vet, so making your own means you know exactly what's going in the bowl. The ingredient list here is clean and straightforward — nothing hidden, nothing unnecessary. Getting the slices paper-thin and bone-dry before they hit the oven is the key move for that satisfying crunch, so a mandoline is your best friend if you have one. These are the kind of chips that disappear fast, so consider making a double batch.
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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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