Oats Free Easy Ginger Scallion Potato Chips
Homemade potato chips are one of those snacks that feel almost too good to be true — crispy, golden, and completely customizable without any of the mystery ingredients hiding in a store-bought bag. These oven-baked beauties get their bold flavor from garlic-infused oil and freshly grated ginger, which together create a savory, aromatic coating that clings to every thin-sliced round. The scallion greens scattered on at the end add a fresh, mild bite, and a drizzle of toasted sesame oil takes the whole thing somewhere genuinely exciting. The real secret to maximum crunch is patience with the drying step — the more thoroughly you blot those potato slices, the more satisfying the snap. Because this recipe is built entirely from whole, simple ingredients, there's no need to squint at a snack label wondering what's been added to the seasoning blend. Whether you're serving them alongside a sandwich or just eating them straight off the pan (no judgment), these chips disappear fast.
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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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