Shellfish 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 scallion greens go on right after baking so they soften just slightly against the hot chips, and a drizzle of toasted sesame oil ties everything together with a nutty, aromatic finish. Every ingredient here is naturally free from shellfish and ocean-derived additives, so there's no label-scanning or ingredient-swapping required — just straightforward, bold flavor. The mandoline step is the real secret weapon; getting those slices paper-thin is what separates a truly crispy chip from a sad, chewy one. These are fantastic served immediately while still warm, but they hold up beautifully on a wire rack if you need to make them slightly ahead.
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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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