Peanut Free Easy Ginger Scallion Potato Chips
Homemade potato chips already feel like a treat, but this ginger-scallion version takes things to a whole new level. Thinly sliced russet potatoes get tossed in garlic-infused oil with freshly grated ginger and white pepper before hitting a hot oven, and the result is shatteringly crisp, deeply savory, and genuinely hard to stop eating. The trick is getting those slices as thin as possible and patting them completely dry — that extra step is what separates a truly crunchy chip from a sad, chewy one. Right out of the oven, the chips get tossed with fresh scallion greens and an optional drizzle of toasted sesame oil that adds a warm, nutty finish without any nut-based ingredients. Store-bought flavored chips can be a minefield of shared production lines and ambiguous "natural flavors," so making your own means you know exactly what's in the bag. The ingredient list is short, the technique is straightforward, and the payoff is a snack that tastes like something you'd order at a restaurant.
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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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