Hazelnut 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 combination of coconut aminos, fresh ginger, and turmeric gives every leaf a warm, umami-rich coating that tastes far more complex than the short ingredient list suggests. Scallion greens scattered over the top add a mild, fresh bite that balances the earthiness of the kale beautifully. For anyone navigating tree nut allergies, packaged snack foods can be a minefield of shared-facility warnings — making a batch at home from scratch is the cleanest, most satisfying workaround. The real secret here is getting the kale completely dry before it ever touches the bowl; that extra step is what separates genuinely shattery chips from a sad, chewy disappointment. A low, slow oven and a single layer on the pan do the rest of the work, turning humble greens into something you'll want to make on repeat.
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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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