Seed Oil Free Easy Ginger Scallion Potato Chips

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 round before baking, so the aromatics toast right into the chip rather than sitting on top as an afterthought. Scallion greens scattered over the hot chips at the end add a fresh, slightly grassy bite that makes the whole bowl feel lively and bright. The optional drizzle of toasted sesame oil is a small move with a big payoff, rounding out the ginger with a nutty warmth. For anyone avoiding industrially processed seed oils, store-bought chips are basically a minefield — sunflower, canola, and safflower oils show up in almost every bag on the shelf. This recipe sidesteps all of that by using garlic-infused oil as the only cooking fat, keeping things clean without sacrificing any of the richness you expect from a good chip. The key technique here is patience: slicing thin, drying thoroughly, and giving each chip its own space on the pan is what turns humble russet potatoes into something genuinely snack-worthy. These are the kind of chips that disappear fast, so consider making a double batch.

About Fig

Fig 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 →