Red Meat Allergy Friendly Easy Ginger Scallion Potato Chips
Crispy, golden, and loaded with bold flavor, these oven-baked potato chips are the kind of snack that disappears fast. Garlic-infused oil and freshly grated ginger coat every thin-sliced russet before baking, building a savory, aromatic base that tastes anything but plain. A finish of sliced scallion greens and a drizzle of toasted sesame oil takes them somewhere genuinely exciting — think takeout-inspired flavors in chip form. Since the whole recipe is built around potatoes, aromatics, and plant-based oils, there's no red meat or hidden animal-derived ingredients to worry about anywhere in the process. The key to getting that satisfying crunch is slicing the potatoes paper-thin and patting them completely dry before they hit the oven — skip that step and you'll get steam instead of snap. These are fantastic straight from the pan while still hot, but they also cool down beautifully on a wire rack if you want to make a batch ahead of time.
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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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