Cinnamon Free Ginger-Scallion Kale Chips
Kale chips can feel like a one-note snack, but this version layers in bold, savory flavor that makes them genuinely hard to stop eating. Fresh ginger and coconut aminos bring a punchy, umami-forward coating, while sliced scallion greens add a mild oniony bite that crisps right alongside the leaves. Ground turmeric gives the whole batch a warm, golden hue without leaning on any of the spice-blend shortcuts that often sneak unwanted ingredients into otherwise simple snacks. The low-and-slow 300°F bake is the real secret here — it draws out moisture gradually so you get that satisfying shatter rather than a chewy, disappointing chip. Thoroughly drying the kale before it ever hits the bowl is the one step worth obsessing over, and the recipe is upfront about exactly why it matters. For anyone navigating a sensitivity to warming spices, this lineup keeps things clean and clearly labeled, so there's no guesswork about what's in the mix. These are the kind of chips you make once and then find yourself making every 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
- 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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