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
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.
John / Kitchen Riffs
Such a great idea! And much more interesting than the more common kale chips. Really creative -- thanks.
valentina
Thank you, John! Enjoy! 🙂 ~Valentina
Jeff the Chef
How interesting! I can't even imagine what these chips taste like, but I'd love to find out!
valentina
Hope you try them, Jeff. Thanks and enjoy! 🙂 ~Valentina
2pots2cook
Absolutely terrific ! Simple, healthy and so easy to make. I will definitely add it to salads ! Thank you Valentina !
valentina
Thank you, Davorka! Delicious in salads! 🙂 ~Valentina
Dawn - Girl Heart Food
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!!
valentina
I hope you love them, Dawn. Thanks for visiting! 🙂 ~Valentina
Marissa
I love kale chips, but have never considered making them with bok choy. These healthy, tasty 'chips' look truly mouthwatering, Valentina!
valentina
Thank you, Marissa! Hope you try them. 🙂 ~Valentina
David @ Spiced
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!
valentina
Thanks, David. Good idea -- delicious along with grilled foods in the summer months. 🙂 ~Valentina
Kim Lange
I think this sounds so great! Definitely awesome for healthy snacking time!
valentina
Thank you, Kim. Healthy snacking is great, so you can have dessert later. 😉 ~Valentina
Liz
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.
valentina
Liz, thank you so much. Enjoy! 🙂 ~Valentina
Kathy @ Beyond the Chicken Coop
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. 🙂
valentina
Thanks, Kathy. Hope you give them a try. Happy weekend. 🙂 ~Valentina
Dawn S Garrett
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.
valentina
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
valentina
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