Gluten 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. Coconut aminos bring a soy-sauce-like depth without any wheat or gluten, so the coating is completely safe and surprisingly complex. Fresh ginger and ground turmeric add warmth and a subtle earthiness, while the sliced scallion greens toast right on top of the leaves for little bursts of oniony flavor in every bite. The technique here is everything — getting the kale bone-dry before it goes into the oven is what separates truly shatteringly crisp chips from the sad, chewy kind. A low, slow bake at 300°F lets moisture escape gradually, and that final cool-down on the pan finishes the job beautifully. These are the kind of snack you make once and immediately want to double the batch.
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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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