Rice Free Ginger-Scallion Kale Chips
These crispy baked kale chips pack a serious flavor punch thanks to a coating of coconut aminos, fresh ginger, and ground turmeric that turns humble leafy greens into something genuinely craveable. The scallion greens scattered on top add a mild, savory bite that makes every chip taste a little different — in the best possible way. For anyone navigating a rice-free lifestyle, snack time can feel limited, especially when so many store-bought options sneak in rice flour or rice starch as a binder or filler. This recipe sidesteps all of that entirely, relying on whole ingredients you can actually read and recognize. The key to getting that satisfying shatter is drying the kale leaves completely before they ever touch the bowl — any lingering moisture is the enemy of a truly crisp chip. Baking low and slow at 300°F lets the leaves dehydrate evenly without burning, and that final rest on the pan is worth every second of patience. These are the kind of snacks that disappear fast, so consider making a double batch.
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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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