Candida Diet Friendly Ginger-Scallion Kale Chips
Crunchy, savory, and packed with bold flavor, these baked kale chips hit that snack craving without a single ingredient that would derail your progress. Coconut aminos stand in for soy sauce, delivering that deep umami punch while keeping things completely sugar-free and yeast-free — two things that matter a lot when you're eating this way. Fresh ginger and ground turmeric bring warmth and anti-inflammatory power, while the scallion greens add a mild oniony bite that makes every crispy leaf feel genuinely satisfying. The real secret is getting the kale bone-dry before it ever touches the bowl — residual moisture is the enemy of a good chip, and the recipe is refreshingly honest about that step. A low, slow oven at 300°F does the heavy lifting, coaxing out that signature shatter-when-pinched texture without burning off all the good stuff. These are the kind of chips you make once and then find yourself making every single week.
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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
Ingredient noteCoconut aminos is a common stand-in for soy sauce on a candida diet. It does carry a little sugar from coconut sap, but this recipe uses only about 1 1/4 teaspoons per serving, which is likely fine.
- 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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