Pecan Free Easy Ginger Scallion Potato Chips
Homemade potato chips hit differently when they come out of your own oven — shatteringly crisp, golden at the edges, and loaded with flavor you actually chose. These are seasoned with garlic-infused oil, freshly grated ginger, and white pepper before baking, then finished with a shower of sliced scallion greens and an optional drizzle of toasted sesame oil for a savory, aromatic punch. The trick is slicing the potatoes paper-thin and patting them completely dry before they ever touch the seasoning bowl — that extra step is what separates a truly crunchy chip from a sad, bendy one. Store-bought flavored chips can be a minefield of mystery seasonings and shared production lines, so making a batch at home means you know exactly what went into every crispy round. The flavor profile here is bright and a little bold — ginger-forward with a gentle heat from the white pepper and a fresh, grassy finish from the scallions. They're impressive enough to set out for guests but easy enough to throw together on a weeknight snack 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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