Walnut Free Ginger-Scallion Kale Chips
Crispy, savory, and packed with bold flavor, these kale chips are a seriously satisfying snack that punches way above their weight. The combination of coconut aminos, fresh ginger, and turmeric gives every leaf a warm, umami-rich coating that tastes far more complex than the short ingredient list suggests. Scallion greens scattered over the top add a mild, fresh bite that balances the earthy kale beautifully. The low-and-slow 300°F bake is the real secret here — it draws out moisture gradually so the leaves turn genuinely crisp rather than chewy or burnt. Drying the kale thoroughly before tossing it in the coating is the other non-negotiable step, and the recipe is refreshingly upfront about why it matters. There are no nuts of any kind in this recipe, so snackers who need to steer clear of walnuts can dig in without scanning labels or second-guessing a single ingredient. Let them cool for a few minutes after they come out of the oven and you'll be rewarded with chips that shatter satisfyingly with every bite.
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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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