Vegetarian Easy Ginger Scallion Potato Chips
Homemade potato chips are one of those snacks that feel almost too good to be true — crunchy, deeply savory, and genuinely hard to stop eating. These oven-baked beauties get their bold flavor from garlic-infused oil and freshly grated ginger, which together create a warm, aromatic coating that store-bought bags simply can't compete with. The key is slicing the potatoes paper-thin and patting them completely dry before they hit the oven, so every chip comes out golden and rigid rather than soft or greasy. Scallion greens tossed over the hot chips right out of the oven add a fresh, slightly pungent bite that ties everything together beautifully. A finishing drizzle of toasted sesame oil is optional, but it adds a nutty depth that takes the whole thing to another level. This is the kind of snack that disappears fast at a party, but it's honestly just as satisfying to make on a quiet afternoon for yourself.
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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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