Soy Free Easy Ginger Scallion Potato Chips
Homemade potato chips hit differently than anything from a bag, and this ginger scallion version takes that satisfying crunch somewhere genuinely exciting. Garlic-infused oil, fresh grated ginger, and ground white pepper coat every thin-sliced russet before they go into a hot oven, building layers of savory, aromatic flavor that store-bought snacks rarely pull off. The real trick is getting those slices paper-thin and bone-dry before baking — that's what delivers the shatteringly crisp texture you're after. Scallion greens and an optional drizzle of toasted sesame oil go on right at the end, so their brightness stays fresh and punchy rather than baked away. For anyone navigating soy sensitivities, this recipe is naturally free of the soy-based additives and flavor enhancers that sneak into so many commercial chip seasonings. Every ingredient here is straightforward and easy to verify, which means you can snack without second-guessing the label. These are the kind of chips you make once and then find yourself making every single weekend.
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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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