Vegetarian Ginger-Scallion Kale Chips
Kale chips have a reputation for being bland or soggy, but this version fixes both problems with a punchy marinade of coconut aminos, fresh ginger, and ground turmeric that coats every leaf before it ever hits the oven. The low 300°F bake is the real secret — slow, gentle heat draws out moisture without burning, leaving you with chips that genuinely shatter when you pinch them. Scallion greens scattered over the top add a mild, savory bite that makes these feel like an actual snack rather than a health obligation. The coconut oil helps everything crisp up beautifully while keeping the whole recipe completely plant-based, with no animal products anywhere in the ingredient list. Drying the kale thoroughly before tossing is the one step you don't want to rush — it's the difference between crispy and steamed. These are the kind of snack that disappears faster than you expect, so doubling the batch is never a bad idea.
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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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