Paraben Free Ginger-Scallion Kale Chips
Crispy, 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 feels anything but boring. Scallion greens scattered across the top add a mild oniony brightness that rounds out the whole bite beautifully. For anyone navigating a paraben-free lifestyle, packaged snack foods can be a minefield of preservatives and synthetic additives hiding in plain sight. This recipe keeps things clean with whole, recognizable ingredients — nothing processed, nothing mysterious. Coconut oil and coconut aminos do the heavy lifting in the flavor department while keeping the ingredient list short and straightforward. The technique matters here: getting the kale completely dry before coating is what separates genuinely shatteringly crisp chips from a sad, chewy batch. A low oven temperature and a little patience are all it takes to pull off something that honestly rivals anything from a bag.
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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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