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!
Enjoy!
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
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Preheat the oven to 425 degrees F, and adjust a couple of racks towards the center.
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In a small mixing bowl, combine the oil, chile paste, garlic and ginger. Mix until it's evenly blended and set aside.
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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.
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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.
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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.
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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.
Lizthechef says
January 27, 2014 at 10:20 pmTerrific recipe – and the microplane is the only way to go here…Such a refreshing change from kale, kale, kale…
valentina says
January 28, 2014 at 7:41 amYes, move over kale! 😉 Thank you!
Faye says
January 28, 2014 at 3:44 amGreat 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
January 28, 2014 at 7:41 amThanks, Faye. I rinse the stems once they separate, after cutting off the root end. (Wasn’t very clear so I just revised that bit in the recipe — so thank you for asking.) 🙂
Coco in the Kitchen says
January 28, 2014 at 6:23 pmBaked, bok choy chips – genius. Never would’ve thought of that!
Nick says
January 29, 2014 at 4:15 pmI love it Valentina!! We will share this next Friday for our Fan Friday post on Facebook. =) #MelissasProduce
valentina says
January 29, 2014 at 6:33 pmThanks so much, Nick! 😀
Priscilla | ShesCookin says
January 30, 2014 at 11:30 pmYes, move over kale! Great recipe, Valentina – definitely going to make these 🙂
valentina says
February 3, 2014 at 9:00 pmHope you enjoy them! 🙂
David says
February 1, 2014 at 11:18 pmNot 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
February 3, 2014 at 9:04 pmHope you thy them, David! Hope you had a fun day!
Christina | Christina's Cucina says
September 4, 2018 at 5:59 pmI 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
September 5, 2018 at 10:14 amThank you so much, Christina! Huge compliment coming from you. 🙂 xo
Jessica says
July 2, 2019 at 6:20 amGreat 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
July 2, 2019 at 12:15 pmThanks so much, Jessica! Adding the miso sounds super tasty. Great idea. So happy you enjoyed it! 🙂 ~Valentina
Jessica says
July 2, 2019 at 6:21 amdelicious!