Turmeric Free Easy Ginger Scallion Potato Chips
Homemade potato chips already feel like a treat, but this ginger-scallion version takes them somewhere genuinely exciting. 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 replicate. The real trick is getting those slices paper-thin and bone-dry before they hit the oven — that's what delivers the satisfying snap and golden edges that make these so addictive. A finish of bright scallion greens and a drizzle of toasted sesame oil adds freshness and depth right out of the oven, when the chips are still hot enough to absorb every bit of flavor. For anyone navigating a turmeric-free approach, this recipe is a natural fit — bold, complex taste comes entirely from ginger, white pepper, and alliums, with no yellow spice in sight. These are the kind of chips you'll find yourself making on repeat, whether you're snacking solo or setting out a bowl for guests.
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!