Macadamia Free Ginger-Scallion Kale Chips
Kale chips have a reputation for going soggy or tasting like cardboard, but this version genuinely delivers the satisfying crunch you're after. The secret is in the prep — getting every leaf bone-dry before it hits the oven is what separates crispy chips from a wilted disappointment. Coconut aminos bring a savory, slightly sweet depth that plays beautifully against the warmth of fresh ginger and golden turmeric, while the scallion greens add a gentle oniony lift without overpowering the whole thing. Coconut oil helps the coating cling evenly and encourages that delicate, shattery texture once the chips cool on the pan. The low-and-slow 300°F bake is doing real work here — it dries the leaves out gradually rather than burning the edges before the centers have a chance to crisp. These are the kind of snack you make once and then find yourself making every week, because the ingredient list is short, the flavors are genuinely bold, and there's nothing in here to stress about.
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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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