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.
- 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.
- sweet potatoes
- 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
- 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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