Seed Oil Free Ginger-Scallion Kale Chips
Crispy, savory, and loaded with bold umami flavor, these kale chips are the kind of snack that disappears faster than you'd expect. The combination of fresh ginger, coconut aminos, and scallion greens gives every crunchy leaf a punchy, Asian-inspired kick that feels anything but virtuous-snack boring. Coconut oil is the fat of choice here, keeping the whole recipe completely free of industrial seed oils — no canola, no sunflower, no mystery blends hiding in a store-bought bag. Getting the kale bone-dry before it hits the oven is the real secret; the recipe is upfront about this step, and it genuinely makes the difference between chips that shatter and leaves that just go limp. A low, slow 300°F bake lets the moisture escape gradually, so you end up with that satisfying, paper-thin crunch without any bitterness. The turmeric adds a warm golden hue and a subtle earthiness that rounds out the ginger beautifully. These are the kind of chips you make once and then find yourself making every single week.
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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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