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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
Prep Time 15 mins
Cook Time 9 mins
Total Time 24 mins
Course Side Dish, Snack
Cuisine Asian
Servings 4
Calories 152 kcal

Ingredients
  

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.
Keywords party food, good vegetables for making chips
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