Wheat Free Easy Ginger Scallion Potato Chips
Homemade potato chips hit differently than anything you'll find in a bag, and this ginger-scallion version takes that satisfaction to a whole new level. Russet potatoes get sliced paper-thin, tossed in garlic-infused oil with freshly grated ginger and white pepper, then baked until they're golden, rigid, and impossibly crispy. The real magic happens at the end — hot chips get tossed with sliced scallion greens and an optional drizzle of toasted sesame oil, so the aromatics bloom right onto the surface. Store-bought chips can be a minefield of hidden wheat-based seasonings, malt vinegar coatings, or shared-line contamination, but every single ingredient here is naturally grain-free and easy to verify. The mandoline step is worth it: the thinner the slice, the more satisfying the crunch. These are the kind of snack that disappears before they even have a chance to cool down.
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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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