Bok Choy Chips are the new big thing in healthy vegetable snacks! Homemade and flavored with garlic, ginger and chili paste, you won’t be able to stop eating them. 
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!
Really, they’re ideal for any occasion.
Snacks for Chinese New Year
The celebration for the Chinese New Year is a fifteen-day festival. 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.
Or, here’s another idea . . . make this for a super cool Game Day snack.
How to Serve Crispy Garlic Ginger Bok Choy Chips
- Right off the bat, I imagine 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 or fish.
- How about in a burger? I would love it.
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.
Enjoy!
A few 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
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
Terrific recipe – and the microplane is the only way to go here…Such a refreshing change from kale, kale, kale…
valentina says
Yes, move over kale! 😉 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. (Wasn’t very clear so I just revised that bit in the recipe — so thank you for asking.) 🙂
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