Almond Free Ginger-Scallion Kale Chips
Kale chips can be hit or miss, but this version nails the balance of savory, earthy, and just a little punchy. Coconut aminos bring a deep, umami-rich coating without any soy, while fresh ginger and turmeric give every crispy leaf a warm, aromatic kick that plain salted chips simply can't compete with. The scallion greens scattered on top add a mild oniony brightness that makes the whole thing feel surprisingly sophisticated for a snack you baked in under half an hour. The real secret is getting the kale bone-dry before it ever touches the bowl — that step alone is what separates genuinely crunchy chips from sad, chewy ones. Packaged snacks in this flavor territory often sneak in nut-based coatings or shared-facility warnings, so making a batch at home with this clean ingredient list is a real win. Let them cool on the pan for a few minutes after baking and you'll be rewarded with that satisfying shatter in every bite.
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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.
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