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.
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.
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!)
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
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
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Benjamin Kersey
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
You made my day Benjamin. Thanks so much for sharing. Enjoy! ~Valentina
Jessica
delicious!
Jessica
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
Thanks so much, Jessica! Adding the miso sounds super tasty. Great idea. So happy you enjoyed it! 🙂 ~Valentina
Christina | Christina's Cucina
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
Thank you so much, Christina! Huge compliment coming from you. 🙂 xo
David
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
Hope you thy them, David! Hope you had a fun day!
Priscilla | ShesCookin
Yes, move over kale! Great recipe, Valentina - definitely going to make these 🙂
valentina
Hope you enjoy them! 🙂
Nick
I love it Valentina!! We will share this next Friday for our Fan Friday post on Facebook. =) #MelissasProduce
valentina
Thanks so much, Nick! 😀
Coco in the Kitchen
Baked, bok choy chips - genius. Never would've thought of that!
Faye
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
Thanks, Faye. I rinse the stems once they separate, after cutting off the root end.
Lizthechef
Terrific recipe - and the microplane is the only way to go here...Such a refreshing change from kale, kale, kale...
valentina
Thank you! 🙂