Seeds Free Ginger-Scallion Kale Chips
Crunchy, savory, and packed with bold flavor, these baked kale chips are the kind of snack that disappears faster than you'd expect. The coating is built from coconut aminos, melted coconut oil, fresh ginger, and ground turmeric — a combination that delivers a deeply savory, slightly warming kick without a single seed in sight. That matters more than you might think, since so many store-bought snacks and seasoning blends sneak in sesame or other seeds that can make label-reading feel like a full-time job. Here, every ingredient is straightforward and easy to verify, so you can snack with confidence. The technique is just as important as the flavors — getting the kale completely dry before coating is the secret to chips that genuinely shatter when you bite into them rather than turning chewy and limp. Scallion greens scattered over the top add a fresh, mild onion note that plays beautifully against the earthy turmeric. These are the kind of chips that make you forget you were ever reaching for a bag from the pantry.
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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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