Pork Free Easy Ginger Scallion Potato Chips
Homemade potato chips are one of those snacks that feel almost impossibly satisfying to pull off in your own kitchen, 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 before hitting a hot oven, building up that deep golden crunch you want in every chip. The real magic happens at the end — hot chips straight from the oven get tossed with fresh scallion greens and an optional drizzle of toasted sesame oil, so the aromatics bloom right into the surface. Every ingredient here is naturally free of pork and pork-derived products, so there's no need to squint at labels or second-guess what's hiding in a seasoning blend. The mandoline step is worth it: the thinner the slice, the more satisfying the snap. These are best eaten fresh, but if you can resist long enough to let them cool on a wire rack, they hold their crunch beautifully.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!