Walnut Free Easy Ginger Scallion Potato Chips
Homemade potato chips already feel like a treat, but this ginger-scallion version takes them somewhere genuinely exciting — crispy, golden, and layered with punchy aromatics you just won't find in a bag from the store. Garlic-infused oil and freshly grated ginger coat every thin-sliced russet before they hit the oven, building a savory, fragrant base that gets even better once the scallion greens and a drizzle of sesame oil are tossed in right off the baking sheet. The key is slicing the potatoes paper-thin and patting them completely dry — that extra step is what delivers that satisfying snap. Store-bought chips can be a minefield of shared production lines and mystery seasonings, so making your own means you know exactly what's in every crunchy bite. These are naturally free from tree nuts of any kind, with nothing in the ingredient list that raises any concern — just clean, simple pantry staples doing all the heavy lifting. They're impressive enough to set out for guests but easy enough to throw together on a weeknight craving.
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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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