Beef Free Ginger-Scallion Kale Chips
Crunchy, savory, and packed with bold flavor, these baked kale chips are a seriously satisfying snack that happens to be completely plant-based. Coconut aminos bring a deep, umami-rich savoriness without any animal products, while fresh ginger and ground turmeric add warmth and a subtle golden hue that makes every chip look as good as it tastes. The scallion greens scattered on top toast gently in the oven, adding a mild oniony bite that takes the whole thing to another level. The real secret here is getting the kale bone-dry before it ever touches the bowl — that extra step is what separates genuinely shatteringly crisp chips from a sad, chewy disappointment. A low, slow oven at 300°F does the heavy lifting, coaxing out moisture gradually so the leaves crisp evenly rather than burning. Let them cool on the pan for a few minutes after baking and they'll firm up even further, making it nearly impossible not to eat the whole batch straight off the sheet.
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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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