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    Home » Sides » Crispy Bok Choy Chips

    Crispy Bok Choy Chips

    Mar 26, 2021 · by Valentina · 41 Comments

    This post may contain affiliate links.

    Jump to Recipe

    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:

    • Baby Bok Choy with Crispy Garlic and Orange Sauce
    • Bok Choy Stir Fry with Miso Broiled Black Cod
    • Bok Choy Shiitake Mushroom Gratin
    cripsy bok choy chips in square white dish

    Crispy Bok Choy Chips

    Valentina K. Wein
    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.
    5 from 10 votes
    Print
    Prep Time 15 minutes mins
    Cook Time 9 minutes mins
    Total Time 24 minutes mins
    Course Side Dish, Snack
    Cuisine Asian
    Servings 4
    Calories 152 kcal

    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.

    NUTRITION

    Calories: 152kcal
    Keywords party food, good vegetables for making chips
    Have you tried this recipe?I'd love to see it on Instagram! Tag me at @cookingontheweekends or leave a comment & rating below.

    Cooking On The Weekends is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. 

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    Reader Interactions

    Comments

    1. Lizthechef

      January 27, 2014 at 10:20 pm

      Terrific recipe - and the microplane is the only way to go here...Such a refreshing change from kale, kale, kale...

      Reply
      • valentina

        January 28, 2014 at 7:41 am

        Thank you! 🙂

        Reply
    2. Faye

      January 28, 2014 at 3:44 am

      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
      • valentina

        January 28, 2014 at 7:41 am

        Thanks, Faye. I rinse the stems once they separate, after cutting off the root end.

        Reply
    3. Coco in the Kitchen

      January 28, 2014 at 6:23 pm

      Baked, bok choy chips - genius. Never would've thought of that!

      Reply
    4. Nick

      January 29, 2014 at 4:15 pm

      I love it Valentina!! We will share this next Friday for our Fan Friday post on Facebook. =) #MelissasProduce

      Reply
      • valentina

        January 29, 2014 at 6:33 pm

        Thanks so much, Nick! 😀

        Reply
    5. Priscilla | ShesCookin

      January 30, 2014 at 11:30 pm

      Yes, move over kale! Great recipe, Valentina - definitely going to make these 🙂

      Reply
      • valentina

        February 03, 2014 at 9:00 pm

        5 stars
        Hope you enjoy them! 🙂

        Reply
    6. David

      February 01, 2014 at 11:18 pm

      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
      • valentina

        February 03, 2014 at 9:04 pm

        Hope you thy them, David! Hope you had a fun day!

        Reply
    7. Christina | Christina's Cucina

      September 04, 2018 at 5:59 pm

      5 stars
      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
      • valentina

        September 05, 2018 at 10:14 am

        Thank you so much, Christina! Huge compliment coming from you. 🙂 xo

        Reply
    8. Jessica

      July 02, 2019 at 6:20 am

      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

        July 02, 2019 at 12:15 pm

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

        Reply
    9. Jessica

      July 02, 2019 at 6:21 am

      5 stars
      delicious!

      Reply
    10. Benjamin Kersey

      September 04, 2019 at 1:43 pm

      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
      • valentina

        September 04, 2019 at 9:46 pm

        You made my day Benjamin. Thanks so much for sharing. Enjoy! ~Valentina

        Reply
    11. Dawn S Garrett

      February 09, 2020 at 5:41 am

      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

        February 09, 2020 at 12:03 pm

        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

        February 09, 2020 at 12:15 pm

        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

      March 27, 2021 at 5:25 am

      5 stars
      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
      • valentina

        March 28, 2021 at 12:58 am

        Thanks, Kathy. Hope you give them a try. Happy weekend. 🙂 ~Valentina

        Reply
    13. Liz

      March 27, 2021 at 5:34 am

      5 stars
      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
      • valentina

        March 28, 2021 at 12:59 am

        Liz, thank you so much. Enjoy! 🙂 ~Valentina

        Reply
    14. Kim Lange

      March 27, 2021 at 6:41 am

      5 stars
      I think this sounds so great! Definitely awesome for healthy snacking time!

      Reply
      • valentina

        March 28, 2021 at 12:59 am

        Thank you, Kim. Healthy snacking is great, so you can have dessert later. 😉 ~Valentina

        Reply
    15. David @ Spiced

      March 29, 2021 at 4:18 am

      5 stars
      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

        April 05, 2021 at 2:20 pm

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

        Reply
    16. Marissa

      March 29, 2021 at 9:54 am

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

      Reply
      • valentina

        April 05, 2021 at 2:20 pm

        Thank you, Marissa! Hope you try them. 🙂 ~Valentina

        Reply
    17. Dawn - Girl Heart Food

      March 30, 2021 at 9:42 am

      5 stars
      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
      • valentina

        April 05, 2021 at 2:17 pm

        I hope you love them, Dawn. Thanks for visiting! 🙂 ~Valentina

        Reply
    18. 2pots2cook

      March 31, 2021 at 2:40 am

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

      Reply
      • valentina

        April 05, 2021 at 2:17 pm

        Thank you, Davorka! Delicious in salads! 🙂 ~Valentina

        Reply
    19. Jeff the Chef

      March 31, 2021 at 6:52 am

      How interesting! I can't even imagine what these chips taste like, but I'd love to find out!

      Reply
      • valentina

        April 05, 2021 at 2:15 pm

        Hope you try them, Jeff. Thanks and enjoy! 🙂 ~Valentina

        Reply
    20. John / Kitchen Riffs

      March 31, 2021 at 9:19 am

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

      Reply
      • valentina

        April 05, 2021 at 2:15 pm

        Thank you, John! Enjoy! 🙂 ~Valentina

        Reply
    21. Judee

      April 07, 2021 at 8:32 am

      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

        April 07, 2021 at 10:08 pm

        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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    Hi, I'm Valentina, certified chef, owner, recipe developer and photographer at Cooking on the Weekends. I'm also a mom of two boys and a Los Angeleno. I use seasonal whole foods to create unique and comforting recipes for casual entertaining.

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