Whether or not you’re a kale chip fan, you’ll love bok choy chips! These homemade vegetable chips are especially delicious because they’re flavored with garlic, ginger and chile paste. Spicy and and full of flavor, Crispy Garlic Ginger Baby Bok Choy Chips are an addicting snack, a scrumptious side dish and would add perfectly to a menu celebrating the Chinese New Year!
So really, they’re ideal for any occasion.
The celebration for the Chinese New Year is a fifteen-day festival, and this year it begins on January 31st — that’s this Friday!
Though I’m not even close to being an authority on this holiday, it seems to be focused greatly around family — and food.
Here’s a great overview of the holiday.I absolutely love Asian flavors and greens, and this quick and easy recipe is a fun way to use Baby Bok Choy to kick off a Chinese New Year feast — or any meal, really.
Or, here’s another idea . . . make this for a super cool Superbowl Game Day snack — February 2nd — that’s this Sunday!
Move over kale chips. 😉 Though they can also be super tasty, the markets seem to be saturated with them lately. Let’s try something new and different.
You can make all sorts of homemade vegetable chips, actually. And not just from leafy greens, either. You can use beets, sweet potatoes, turnips, carrots, and the list goes on.
Those are a bit more common, and more easily found in stores. I love making things you wouldn’t typically see, and these bok choy chips are certainly in that category, and they’ve become my new favorite homemade vegetable chips.
In addition to Baby Bok Choy, Melissa’s Produce sent me a beautiful collection of other Asian produce. So stay tuned, because I’ll be cooking with them all week!
These homemade vegetable chips are especially delicious because they're flavored with garlic, ginger and chile paste.
- ¼ cup grape seed oil
- ½ teaspoon chile paste I like Sambal Oelek
- 1 teaspoon garlic, freshly grated
- 1 teaspoon ginger pulp
- 8 heads Baby Bok Choy
- sea salt
- dried chile flakes for garnish
Preheat the oven to 425 degrees F, and adjust a couple of racks towards the center.
In a small mixing bowl, combine the oil, chile paste, garlic and ginger. Mix until it's evenly blended and set aside.
Cut the root ends off of each bok choy -- the leaves will separate when you do this. Wash and dry them. Now you have a choice -- if you want "chips," cut the stems off of the leaves (save them for another use), OR if you want to serve this as a side dish, or over rice, leave the stems on. Either way, coat both sides of each leaf, individually with the oil mixture. You can do this with a pastry brush, your hands, or by gently dredging each leaf through the mixture. As you do this, lay them in a single layer on a baking sheet (you will need approximately 2). Then sprinkle them lightly with sea salt.
Place the baking sheets in the preheated oven and bake them until they have darkened and are starting to become crisp, about 6 minutes. Gently flip each one over and bake just until they are crisp -- similar to a chip, but a bit softer and more fragile. This should take about 2 more minutes.
To cool them, place them in a single layer on a baking rack and let them sit for at least 5 minutes -- and if they seem particularly oily, place them on paper towels to cool.
Sprinkle with dried chile flakes and serve.
For this recipe the best way to grate the ginger and garlic is with a Microplane zester. If you don't have one, simply chop them as finely as possible.