Crispy Bok Choy Chips are a huge hit in the healthy snacks arena. Crisped to perfection and seasoned with garlic, ginger and chili paste, you won’t be able to stop eating them. 
Spicy and and full of flavor, Crispy Bok Choy Chips are an addicting snack, a scrumptious side dish and would add perfectly to so many menus.
I love making things you won’t see in stores, and these bok choy chips are certainly in that category, and they’ve become my new favorite homemade vegetable chips.
How to Make Them
- Combine coating ingredients (grapeseed oil, chili paste, garlic and ginger).
- Separate, wash and dry the bok choy leaves.
- Brush the coating on the leaves, placing them on a baking sheet as you go.
- Roast in a 425°F oven until they are starting to become crisp, flipping them over towards the end of the roasting time, which is about eight minutes.
- Cool, sprinkle with chili flakes and serve!
(More detailed instructions are below.)
How to Serve Crispy Bok Choy Chips
- I love these in a large serving bowl for snacking.
- They’re also lovely to serve as a side dish. The bok choy chips would be delicious with meat, chicken, fish, rice, pasta, whatever you’d like.
- How about in a burger, or mixed into a salad!?
Move over kale chips. 😉
Let’s try something new and different.
Recipe Tips
- Although you can use larger bok choy, the baby bok choy is definitely best for chips. If you use the larger leaves, you can cut them into the approximate “chip” size you want.
- For this recipe, the best way to grate the ginger and garlic is with a Microplane zester. If you don’t have one, chop them as finely as possible.
- I love the kick of heat from the chili paste and chili flakes — use as much or as little as you’d like, depending on how spicy you’d like them to be.
- If you’d like to serve this as a side dish, rather than a snack, you don’t have to separate the leaves from the head. You can add the coating mixture to the whole head of bok choy, and then proceed with the same instructions.
Can you make them ahead?
I wouldn’t recommend making these more than an hour before serving. They will lose their crispness if they sit out too long, and definitely will in the refrigerator.
What else can you make vegetable chips with?
You can make all sorts of homemade vegetable chips, and not just from leafy greens.
- beets
- sweet potatoes
- turnips
- carrots
- parsnips
- cassava
- squash
- potatoes (of course!)
I hope you love Crispy Bok Choy Chips!
More of my favorite bok choy recipes:
- Baby Bok Choy with Crispy Garlic and Orange Sauce
- Bok Choy Stir Fry with Miso Broiled Black Cod
- Bok Choy Shiitake Mushroom Gratin
Crispy Bok Choy Chips
Ingredients
- ¼ cup grapeseed oil
- ½ teaspoon chili paste
- 1 teaspoon garlic, freshly grated
- 1 teaspoon ginger pulp
- 8 heads Baby Bok Choy
- sea salt
- dried chili flakes for garnish
Instructions
- Preheat oven. Preheat the oven to 425°F, and adjust a couple of racks towards the center.
- Mix the bok choy coating. In a small bowl, combine the oil, chili paste, garlic and ginger. Mix until it's evenly blended and set aside.
- Prepare the bok choy. Cut the root ends off of each bok choy -- the leaves will separate when you do this. Wash and dry them. 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 it. 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.
- Roast the bok choy. Place the baking sheets in the preheated 425°F oven and roast them until they are starting to become crisp, about 6 minutes. Gently flip each one over and bake just until they are even more crisp -- similar to a actual chip, but a bit softer and more fragile. This should take about 2 more minutes.
- Cool, garnish and serve. To cool the chips, 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 chili flakes and serve.
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Lizthechef says
Terrific recipe – and the microplane is the only way to go here…Such a refreshing change from kale, kale, kale…
valentina says
Thank you! 🙂
Faye says
Great idea! Looks delicious. If you leave the bunches whole, how do you rinse them well enough to remove possible sand where the leaves are attached?
valentina says
Thanks, Faye. I rinse the stems once they separate, after cutting off the root end.
Coco in the Kitchen says
Baked, bok choy chips – genius. Never would’ve thought of that!
Nick says
I love it Valentina!! We will share this next Friday for our Fan Friday post on Facebook. =) #MelissasProduce
valentina says
Thanks so much, Nick! 😀
Priscilla | ShesCookin says
Yes, move over kale! Great recipe, Valentina – definitely going to make these 🙂
valentina says
Hope you enjoy them! 🙂
David says
Not being a football fan, I will be sitting around eating these while waiting for the news of the groundhog in Pennsylvania! If these are anything like my Tuscan kale chips, I am going to LOVE them!
valentina says
Hope you thy them, David! Hope you had a fun day!
Christina | Christina's Cucina says
I just came back for this recipe a second time and can’t believe I forgot to leave a review! This way of making/eating bok choy is AMAZING! I absolutely love it and so does everyone who tries it!
Thank you so much for posting this recipe, Valentina!! xx
valentina says
Thank you so much, Christina! Huge compliment coming from you. 🙂 xo
Jessica says
Great recipe, I had never thought to do this with Bok Choy and it was delicious!!
Only thing I added to the mix was miso paste – highly recommend it.
I separated out the stems from the large leaves, and after all the leaves batches were cooked I tossed the stems in my remaining seasoning oil/paste mix and cooked them all at once for 15 minutes, and they were also amazing!!!
valentina says
Thanks so much, Jessica! Adding the miso sounds super tasty. Great idea. So happy you enjoyed it! 🙂 ~Valentina
Jessica says
delicious!
Benjamin Kersey says
Just made these then immediately made four more batches! They are that good. I have excess bok choy, but not for long!! Thanks for sharing!
valentina says
You made my day Benjamin. Thanks so much for sharing. Enjoy! ~Valentina
Dawn S Garrett says
I can’t wait to try this as I love bok choy and grow it to my AeroGarden. It is one of the most prolific growers in an AeroGarden and I never know what to do with all of it. So you’re recipes are very welcome. In the meantime, could you please help me out? By telling me where I can find this recipe: Bok Choy Shiitake Mushroom Gratin. Your link above does not work. And I can’t wait to try it as I have both bok choy and shiitake mushrooms in the house.
valentina says
Hi Dawn. I’m looking into why this link isn’t working. I will either email you the recipe or have it sorted out by the end of the day. I’ll post a working link in the comments ASAP. Thanks for your patience and for writing in. ~Valentina
valentina says
Hello again, Dawn. Okay, it’s fixed in the post and you can jump to the Bok Choy Shiitake Mushroom Gratin HERE, too. Thanks so much for letting me know about that, and I hope you love the recipe! 🙂 ~Valentina
Kathy @ Beyond the Chicken Coop says
These certainly are packed with flavor! And no guilt munching on a handful of these chips. I think I’m going to need make a double batch. 🙂
valentina says
Thanks, Kathy. Hope you give them a try. Happy weekend. 🙂 ~Valentina
Liz says
Ooh, I love these veggie chips! Somehow less of a guilt trip than eating a bag of potato chips, but I know these are just as addictive!! What wonderful flavors you’ve added.
valentina says
Liz, thank you so much. Enjoy! 🙂 ~Valentina
Kim Lange says
I think this sounds so great! Definitely awesome for healthy snacking time!
valentina says
Thank you, Kim. Healthy snacking is great, so you can have dessert later. 😉 ~Valentina
David @ Spiced says
Interesting! Bok choy is one of those veggies that I only have limited experience with – and I’ve certainly never turned it into chips. Now that the weather is getting warmer, I could see being a great side dish next to a burger on the grill!
valentina says
Thanks, David. Good idea — delicious along with grilled foods in the summer months. 🙂 ~Valentina
Marissa says
I love kale chips, but have never considered making them with bok choy. These healthy, tasty ‘chips’ look truly mouthwatering, Valentina!
valentina says
Thank you, Marissa! Hope you try them. 🙂 ~Valentina
Dawn - Girl Heart Food says
We love bok choy in our home, but have never had in chip form! How awesome is that?! Definitely gotta give these a go, they look irresistible!!
valentina says
I hope you love them, Dawn. Thanks for visiting! 🙂 ~Valentina
2pots2cook says
Absolutely terrific ! Simple, healthy and so easy to make. I will definitely add it to salads ! Thank you Valentina !
valentina says
Thank you, Davorka! Delicious in salads! 🙂 ~Valentina
Jeff the Chef says
How interesting! I can’t even imagine what these chips taste like, but I’d love to find out!
valentina says
Hope you try them, Jeff. Thanks and enjoy! 🙂 ~Valentina
John / Kitchen Riffs says
Such a great idea! And much more interesting than the more common kale chips. Really creative — thanks.
valentina says
Thank you, John! Enjoy! 🙂 ~Valentina
Judee says
What a great idea. I’ve made kale chips, but it makes sense that other greens will work too. Thanks for all the suggestions.
valentina says
Hi there. Thanks for writing in! Yes, there are a handful of green that can work for chips! Hope you enjoy these.:-) ~Valentina