Pregnancy Friendly Easy Ginger Scallion Potato Chips
Homemade chips hit differently when they come out of your own oven, and this ginger-scallion version is genuinely hard to stop eating. The combination of fragrant grated ginger, savory garlic-infused oil, and bright scallion greens gives every crispy slice a bold, aromatic punch that store-bought snacks just can't match. Garlic-infused oil is a smart swap here — you get all that deep, mellow flavor without the raw garlic that can sometimes feel harsh on a sensitive stomach. The technique is straightforward: slice thin, dry thoroughly, coat evenly, and bake until golden and rigid at the edges. Russet potatoes are the perfect base, turning beautifully crisp in the oven while staying light enough to snack on without feeling heavy. A finishing drizzle of toasted sesame oil and a scatter of fresh scallion greens right out of the oven makes the whole thing smell incredible and taste even better. These are the kind of chips you'll want to make on repeat — satisfying, flavorful, and completely made from ingredients you can feel good about.
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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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