Breastfeeding Friendly Ginger-Scallion Kale Chips
Crunchy, savory, and packed with nutrients that matter during the postpartum period, these baked kale chips are the kind of snack that actually feels satisfying without any of the ingredients you might be second-guessing right now. Kale is a powerhouse leafy green, and pairing it with fresh ginger, turmeric, and scallion greens means every crispy bite brings real flavor alongside genuinely nourishing components. Coconut aminos stand in for soy sauce here, giving you that deep umami hit without the soy — a smart swap when you're paying attention to what might affect a sensitive baby. The technique matters too: getting the leaves completely dry before coating them is the secret to that satisfying shatter-when-you-pinch-them crunch, and the low 300°F oven does the work gently without burning off the good stuff. These come together on a single baking sheet with minimal prep, which is exactly the kind of recipe that fits into a day when your hands and your time are already spoken for. Let them cool a few minutes on the pan and they'll crisp up even further — honestly hard to stop eating 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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