Crispy Bok Choy Chips
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.
Servings: 4
Calories: 152kcal
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