Lactose 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. Coconut aminos bring a deep, umami-rich savoriness without any soy or dairy, while melted coconut oil helps every leaf crisp up beautifully in the oven. Fresh ginger and turmeric add a warm, aromatic kick, and the sliced scallion greens scattered on top give each chip a subtle oniony bite. The whole thing is naturally free of dairy in every form — no butter, no cheese, no hidden milk solids — so you can snack without second-guessing the ingredient list. The real secret to getting that satisfying shatter is drying the kale leaves completely before they ever hit the bowl, so don't rush that step. A low, slow bake at 300°F does the rest of the work, turning humble greens into something genuinely addictive. Let them cool on the pan for a few minutes and they'll crisp up even further before you dig in.
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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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