Gelatin Free Ginger-Scallion Kale Chips
Crunchy, savory, and loaded 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 warm, umami-rich coating that tastes way more complex than the short ingredient list suggests. Scallion greens scattered on top add a mild oniony bite that plays beautifully against the earthy kale. Many packaged snacks and flavored chips rely on hidden additives that can be a concern for anyone avoiding animal-derived setting agents, so making your own at home is a genuinely smart move. The real secret here is getting the kale completely dry before it goes into the oven — moisture is the enemy of a proper shatter-crisp chip, and the low, slow 300°F bake does the rest of the work for you. Letting them cool on the pan for a few minutes after baking is worth the patience, since that's when they hit their peak crunch. These are equally at home as an afternoon snack or a crunchy topping over a grain bowl.
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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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