Celery 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 every leaf a warm, umami-rich coating that feels anything but plain. Scallion greens scattered over the top add a mild, oniony bite that plays beautifully against the earthy kale. The low-and-slow 300°F bake is the real secret here — it draws out moisture gradually so the leaves turn genuinely crisp rather than chewy or burnt. Drying the kale thoroughly before tossing it in the coating is the one step you don't want to rush, and the recipe makes that crystal clear. For anyone navigating a celery-free lifestyle, this is a snack you can reach for without scanning ingredient labels or second-guessing seasonings — every component is straightforward and easy to verify. Let them cool on the pan for a few minutes after baking and they'll shatter satisfyingly with 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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