Chestnut Free Ginger-Scallion Kale Chips
Crispy, 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 deeply savory, slightly warming kick that feels way more exciting than anything from a bag. Scallion greens scattered over the top add a mild oniony brightness that ties the whole thing together beautifully. The low-and-slow oven method is the real secret here — 300°F gives the leaves time to dry out and shatter-crisp without burning, and that final cool on the pan takes them from good to genuinely addictive. For anyone navigating tree nut restrictions, this recipe is naturally free of the usual snack-aisle landmines, built entirely from whole vegetables, coconut-based pantry staples, and fresh aromatics. The one non-negotiable step is getting the kale completely dry before it goes into the bowl — any lingering moisture and you'll end up with steamed leaves instead of chips. Make a full batch and try not to eat half of it straight off the pan.
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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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