AIP Friendly Ginger-Scallion Kale Chips
Crunchy, savory, and packed with bold flavor, these baked kale chips are the kind of snack that disappears fast — even among people who claim they don't like kale. The combination of coconut aminos, fresh ginger, and ground turmeric gives every leaf a deeply savory, slightly warming coating that feels anything but plain or restrictive. Scallion greens scattered over the top add a mild oniony brightness that ties the whole thing together beautifully. For anyone following the autoimmune protocol, finding a satisfying crunchy snack without nightshades, grains, or seed-based oils can feel nearly impossible — this recipe solves that problem with a short, clean ingredient list. The low-and-slow 300°F oven is the real secret here: it draws out moisture gradually so the leaves turn genuinely crisp rather than chewy or burnt. Getting the kale completely dry before tossing it in the coating is the one step worth taking seriously, and the recipe is clear about exactly why. Make a batch for four and don't be surprised if it's gone before it fully cools.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
- 1 large bunch curly kale (about 8 oz), stems removed, leaves torn into 2-inch pieces
- 1 ½ tbsp coconut aminos
- 1 tbsp coconut oil, melted
- 1 tsp fresh ginger, finely grated
- 3 scallions (green tops only), thinly sliced
- ¼ tsp fine sea salt
- ¼ tsp ground turmeric
Instructions
- 1
Preheat the oven to 300°F (150°C). Line a large baking sheet with parchment paper.
- 2
Wash the kale pieces and dry them very thoroughly — spread on a clean kitchen towel and pat until no visible moisture remains. Any residual water will steam the leaves instead of crisping them.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!