Citric Acid 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 coating is built from coconut aminos and melted coconut oil, which gives every leaf a rich, umami-forward gloss without relying on any citrus-derived ingredients — a real win when so many snack seasonings quietly sneak in citric acid as a preservative or flavor enhancer. Fresh grated ginger and ground turmeric bring warmth and a subtle earthiness, while sliced scallion greens add a mild, oniony bite that makes these feel genuinely interesting rather than just "healthy." The low-and-slow 300°F bake is the real secret here — it draws out moisture gently so the leaves turn completely dry and shatteringly crisp instead of chewy or bitter. Getting the kale bone-dry before it ever hits the bowl is the one step worth obsessing over, and the recipe is upfront about exactly how to do it. 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
- 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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