Paleo Ginger-Scallion Kale Chips
Kale chips can feel like a consolation prize, but this ginger-scallion version is genuinely craveable — earthy, savory, and just a little punchy from the fresh ginger and scallion greens. Coconut aminos stand in for soy sauce here, delivering that deep umami hit without any grain or legume ingredients, which is exactly what makes this snack work so well for a grain-free, whole-foods lifestyle. A touch of turmeric adds a warm, golden color and a subtle depth that makes these taste far more complex than the short ingredient list suggests. The real secret is getting the kale bone-dry before it ever touches the bowl — any moisture left on the leaves will steam them soft instead of baking them crisp, so the towel-drying step is worth the extra minute. Coconut oil coats every leaf in a light, neutral richness that helps everything roast evenly at the low 300°F temperature. Let them cool on the pan and they'll shatter satisfyingly when you pick one up — the kind of snack that disappears faster than you 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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