Xanthan Gum Free Easy Ginger Scallion Potato Chips
Homemade potato chips hit differently than anything from a bag, and this ginger-scallion version takes that satisfying crunch somewhere genuinely exciting. Garlic-infused oil, fresh grated ginger, and white pepper coat every thin-sliced russet before baking, building a savory, aromatic base that store-bought snacks rarely come close to. The real trick is slicing the potatoes paper-thin and patting them completely dry — that extra step is what delivers the shatteringly crisp texture once they come out of the oven. Many commercial chip seasonings and flavored snacks sneak in thickeners and stabilizers that can be hard to spot on a label, so making these at home puts you fully in control of every ingredient. Tossing the hot chips with fresh scallion greens right out of the oven lets them wilt just slightly against the heat, adding a bright, oniony finish without any fuss. A drizzle of toasted sesame oil at the end is optional but absolutely worth it if you have a bottle on hand. These are the kind of snack you make once and immediately start planning to make again.
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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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