Vegan 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. Coconut aminos bring a deep, umami-rich saltiness without any soy, while fresh ginger and turmeric add warmth and a gorgeous golden hue to every leaf. The scallion greens scattered on top toast gently in the oven, adding a subtle oniony bite that makes the whole thing feel surprisingly complex for such a simple ingredient list. Every component here is entirely plant-based, so there's no need to scrutinize labels or swap anything out — it's naturally free of animal products from start to finish. The real secret is getting the kale bone-dry before it ever touches the coating; that extra step is what separates genuinely shattery chips from a soggy disappointment. A low, slow oven does the rest of the work, pulling out moisture gradually so the leaves crisp evenly rather than burning. These are the kind of chips that make you feel good about going back for a second handful.
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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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