Vegan Easy Ginger Scallion Potato Chips
Homemade potato chips have a way of making store-bought versions feel completely pointless, and this ginger-scallion version takes that feeling to a whole new level. Thinly sliced russet potatoes get tossed in garlic-infused oil with freshly grated ginger and white pepper before hitting a hot oven, where they slowly transform into shatteringly crisp, golden rounds. The real magic happens right after baking — sliced scallion greens and a drizzle of toasted sesame oil go straight onto the hot chips, so the aromatics bloom and cling to every single piece. Patting the potato slices completely dry before seasoning is the key step that separates genuinely crispy chips from sad, chewy ones, and it's worth taking the extra minute to do it right. Everything in this recipe is naturally plant-based, so there's no swapping or substituting needed — just straightforward ingredients that happen to produce something seriously craveable. These are the kind of snacks you make once and then find yourself making every 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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