Chicken 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. Coconut aminos bring a deep, umami-rich savoriness without any soy, while fresh ginger and turmeric add warmth and a gorgeous golden hue to every leaf. The scallion greens scattered on top toast gently in the oven, adding a mild oniony bite that makes the whole thing feel surprisingly sophisticated for a handful of chips. The real secret here is getting the kale completely dry before it ever touches the bowl — that extra step is what separates genuinely shattery chips from a sad, chewy disappointment. A low, slow oven at 300°F does the heavy lifting, coaxing out moisture without burning the delicate edges. These are entirely plant-based, so they work beautifully for anyone navigating poultry-free eating without wanting to sacrifice flavor or texture. Let them cool on the pan for a few minutes and they'll crisp up even further — if you can wait that long.
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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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