Soy Free Ginger-Scallion Kale Chips
Kale chips have a reputation for going soggy or tasting like cardboard, but this version delivers a genuinely satisfying crunch with bold, savory flavor in every bite. The secret weapon here is coconut aminos, which brings that deep, umami-rich soy sauce vibe without any actual soy — a swap that works beautifully for anyone navigating soy sensitivities or avoiding it for any reason. Melted coconut oil helps the seasoning cling to every ruffled leaf, while fresh ginger and turmeric give the whole batch a warm, aromatic kick that feels a little unexpected for a snack this simple. Sliced scallion greens scattered on top add a mild oniony brightness that rounds everything out. The low-and-slow 300°F bake is the real technique at play — it draws out moisture gradually so the leaves turn genuinely crisp rather than chewy or burnt. Drying the kale thoroughly before it ever hits the bowl is the other non-negotiable step, and the recipe is refreshingly upfront about why it matters. These are the kind of chips you make once and immediately want to make again.
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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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