Whole 30 Ginger-Scallion Kale Chips
Crunchy, savory, and packed with bold flavor, these baked kale chips hit that snack craving without derailing your reset. Coconut aminos stand in beautifully for soy sauce, delivering that deep umami punch while keeping everything compliant — no sneaky additives or off-limits ingredients to stress about. Fresh ginger and ground turmeric give each crispy leaf a warm, aromatic backbone, while the sliced scallion greens add a subtle bite that makes the whole thing feel surprisingly sophisticated. The real secret is getting the kale completely dry before it goes anywhere near the oven — the recipe is upfront about this step, and it genuinely makes the difference between chips that shatter and leaves that just go limp. A low, slow 300°F bake does the rest of the work, coaxing out that satisfying crunch without burning off all the flavor. These are the kind of snacks that disappear fast, so you may want to have a second bunch of kale on standby.
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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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