Caffeine Free Ginger-Scallion Kale Chips
Crunchy, savory, and packed with bold flavor, these baked kale chips are the kind of snack that disappears faster than you'd expect. The combination of coconut aminos, fresh ginger, and turmeric gives each crispy leaf a warm, umami-rich coating that feels anything but boring. Scallion greens scattered over the top add a mild, fresh bite that balances the earthiness of the kale beautifully. The low-and-slow 300°F bake is the real secret here — it draws out moisture gradually so the leaves turn genuinely shatter-crisp rather than chewy or soggy. Thoroughly drying the kale before tossing it in the coating is the one step you don't want to rush, and the recipe is refreshingly clear about why it matters. Every ingredient in this recipe is naturally free of stimulants, so it's a great go-to when you're keeping an eye on what you're putting in your body without sacrificing flavor. These are equally at home as an afternoon snack, a party appetizer, or a crunchy topping for a grain bowl.
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!