Turkey Free Easy Ginger Scallion Potato Chips
Homemade potato chips hit differently than anything out of a bag, and this ginger-scallion version takes the concept somewhere genuinely exciting. Garlic-infused oil and freshly grated ginger coat every thin-sliced russet before baking, building a savory, aromatic base that gets even better once the scallion greens and a drizzle of toasted sesame oil go on at the end. The trick is slicing the potatoes as thin as possible — a mandoline makes this effortless — and patting them completely dry before they ever touch the seasoning bowl. That extra step is what separates truly crispy chips from sad, chewy ones. Everything here is built from straightforward plant-based pantry staples, so there's no need to scan labels for hidden poultry-derived additives or broths that sometimes sneak into flavored snack foods. These are a fantastic party snack, a fun side dish, or honestly just a very satisfying thing to make on a slow afternoon.
About FigFig 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 →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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!