Legume Free Ginger-Scallion Kale Chips
Crispy, savory, and packed with bold flavor, these kale chips are a serious snack upgrade. 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 oniony bite that plays beautifully against the earthy kale once it crisps up in the oven. For anyone navigating a legume-free lifestyle, store-bought snack foods can be a minefield of hidden ingredients, so having a go-to recipe like this one is genuinely useful. The technique here is straightforward but intentional — getting the kale bone-dry before coating is the real secret to that satisfying shatter when you bite in. Baking low and slow at 300°F lets the leaves dehydrate evenly rather than burn, and the final cool-down on the pan takes them from good to genuinely addictive. Make a full batch, because they disappear faster than you'd expect.
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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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