Homemade potato chips hit differently when they come out of your own oven — shatteringly crisp, golden at the edges, and loaded with flavor you actually chose. Garlic-infused oil and freshly grated ginger coat every thin-sliced russet before baking, building a savory, aromatic base that store-bought bags simply can't compete with. The scallion greens scattered over the hot chips add a fresh, mild bite, and a drizzle of toasted sesame oil takes the whole thing somewhere genuinely exciting. For anyone navigating grain sensitivities, bagged snacks can be a minefield of unexpected ingredients — this recipe keeps things clean with nothing but potatoes, oil, aromatics, and salt. The key move here is slicing the potatoes as thin as possible and patting them completely dry before they hit the oven, which is what gives you that satisfying snap rather than a chewy, disappointing result. They're impressive enough to set out for guests but easy enough to make on a weeknight craving.
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Preheat the oven to 400°F (205°C). Line two large rimmed baking sheets with parchment paper.
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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