Rice Free Easy Ginger Scallion Potato Chips
Homemade potato chips already feel like a treat, but this ginger-scallion version takes the whole snack game to another level. Thin-sliced russet potatoes get tossed in garlic-infused oil with freshly grated ginger and white pepper before hitting a hot oven, and the result is shatteringly crisp, deeply savory, and genuinely hard to stop eating. The finishing move — tossing the hot chips with sliced scallion greens and a drizzle of toasted sesame oil — adds a bright, aromatic punch that no bag from the store could ever replicate. For anyone navigating grain-free snacking, chips can be a minefield of hidden starches and coatings, but this recipe keeps things beautifully simple: just potatoes, oil, and bold aromatics. The key to maximum crunch is patting those potato slices bone-dry before they go anywhere near the seasoning bowl, so don't skip that step. These are fantastic straight from the oven but also hold up well spread on a wire rack if you want to make a batch ahead for a party or movie night.
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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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