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Crispy Bok Choy Chips

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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. bok choy chips in square white dish with chili flakes

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.

raw baby bok choy leaves on baking sheet

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.)

close up of raw bok choy leaf with oil and garlic

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.

Bok choy chips on wire cooking rack

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.

crispy bok choy leaf on baking sheet

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!)

bok choy chips in square white dish

I hope you love Crispy Bok Choy Chips!

More of my favorite bok choy recipes:

5 from 10 votes
cripsy bok choy chips in square white dish
Print
Crispy Bok Choy Chips
Prep Time
15 mins
Cook Time
9 mins
Total Time
24 mins
 

Crispy Bok Choy Chips are a huge hit in the healthy vegetable snacks arena! Crisped to perfection and seasoned with garlic, ginger and chili paste, you won't be able to stop eating them.

Course: Side Dish, Snack
Cuisine: Asian
Keyword: good vegetables for making chips, party food
Servings: 4
Calories: 152 kcal
Author: Valentina K. Wein
Ingredients
Instructions

  1. Preheat oven. Preheat the oven to 425°F, and adjust a couple of racks towards the center.

  2. 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.

  3. 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.

  4. 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.

  5. 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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Comments

  2. 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?

    Reply

  6. 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!

    Reply

  7. 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

    Reply

  8. 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!!!

    Reply

    • valentina says

      Thanks so much, Jessica! Adding the miso sounds super tasty. Great idea. So happy you enjoyed it! 🙂 ~Valentina

      Reply

  10. 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!

    Reply

  11. 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.

    Reply

    • 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

      Reply

    • 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

      Reply

  12. 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. 🙂

    Reply

  13. 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.

    Reply

  15. 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!

    Reply

    • valentina says

      Thanks, David. Good idea — delicious along with grilled foods in the summer months. 🙂 ~Valentina

      Reply

  16. Marissa says

    I love kale chips, but have never considered making them with bok choy. These healthy, tasty ‘chips’ look truly mouthwatering, Valentina!

    Reply

  17. 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!!

    Reply

  18. 2pots2cook says

    Absolutely terrific ! Simple, healthy and so easy to make. I will definitely add it to salads ! Thank you Valentina !

    Reply

  20. John / Kitchen Riffs says

    Such a great idea! And much more interesting than the more common kale chips. Really creative — thanks.

    Reply

  21. 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.

    Reply

    • 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

      Reply

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