Pistachio Free Easy Ginger Scallion Potato Chips
Homemade potato chips hit differently than anything you'll pull from a bag, and this ginger-scallion version takes that satisfaction to a whole new level. Garlic-infused oil and freshly grated ginger coat every thin-sliced russet before they go into the oven, building a savory, aromatic base that's anything but ordinary. The real trick here is slicing the potatoes paper-thin and patting them completely dry — that's what delivers the shatteringly crisp texture you're after. A finish of bright scallion greens and a drizzle of toasted sesame oil adds freshness and depth the moment the chips come out of the oven. For anyone navigating nut allergies or avoiding tree nuts, store-bought flavored chips can be a minefield of shared-facility warnings, so making your own from scratch is a genuinely stress-free alternative. Every ingredient in this recipe is straightforward and easy to verify, so you can snack with total confidence. 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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