Xanthan Gum 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. Curly kale gets tossed in a punchy mix of coconut aminos, melted coconut oil, fresh ginger, and turmeric before hitting a low oven until perfectly shatteringly crisp. The scallion greens scattered on top add a mild oniony bite that makes every chip taste a little different, and the whole thing comes together with nothing but whole, clean ingredients. For anyone navigating thickener-free eating, packaged snacks can be a minefield of hidden additives — this recipe sidesteps all of that entirely. The real secret is getting the kale bone-dry before it goes in the bowl; any lingering moisture steams the leaves instead of crisping them, so don't rush that step. A low-and-slow 300°F oven does the heavy lifting, and letting the chips rest on the pan after baking gives them that final, satisfying crunch. These are genuinely addictive straight off the sheet pan.
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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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