Citrus Free Ginger-Scallion Kale Chips
Kale chips can feel like a one-note snack, but this version layers in ginger, scallion, and turmeric for something genuinely craveable. The coating is built on coconut aminos and melted coconut oil, which means there's no citrus juice or zest hiding anywhere in the mix — a common culprit in store-bought chip seasonings and marinades. Getting the kale bone-dry before tossing is the real secret here; any leftover moisture steams the leaves instead of crisping them, so that extra few minutes with the kitchen towel is absolutely worth it. A low, slow oven at 300°F does the heavy lifting, coaxing each leaf into a light, shatter-crisp chip without burning the delicate scallion greens scattered on top. The turmeric adds a warm, earthy undertone that plays beautifully against the savory depth of the coconut aminos and the bright bite of fresh ginger. Let them cool on the pan for a few minutes after baking 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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