Wheat Free Ginger-Scallion Kale Chips
Crispy, 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 instead of soy sauce, which keeps things completely wheat-free without sacrificing that deep, umami-forward punch. Fresh ginger and ground turmeric add warmth and a gorgeous golden hue, while the sliced scallion greens bring a mild oniony bite that makes every chip taste a little different. The real secret is getting the kale bone-dry before it ever touches the bowl — that extra step is what separates genuinely shattery chips from sad, chewy ones. A low-and-slow oven at 300°F does the heavy lifting, coaxing out all the moisture without burning the delicate leaves. Let them cool on the pan for just a few minutes and they'll crisp up even further, making it nearly impossible to stop at one 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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