Move Over Kale Chips, Bok Choy Chips are Next!

4.67 from 3 votes

Bok Choy Chips

Kale chips?

Sooooo two-thousand and eight.

Google “kale chip recipes” and in less than half a second, you’ll get 1,900,000 results. (Go ahead, I’ll wait while you do this. I have half a second to spare.)

So, at any given moment, whether it’s National Kale Day or not, you and two million other individuals are baking kale chips and feeling virtuous because you haven’t opened a bag of greasy potato chips, which very well might have some questionable additives in the ingredient list. (Go ahead, I’ll wait while you consult the bag of contraband chips in your pantry to prove this.)

So let’s break out of the kale chip rut, shall we, and move on to the next trendy, nutritious, leafy green.

Yep, we’re lookin’ at YOU, baby bok choy!

Bok Choy Chip

If you haven’t fully embraced baby bok choy, your time is now. Smaller, cuter, a bit milder and naturally sweeter than its larger cousin, full-size bok choy, it has delicate leaves with crunchy celery-like stems, with appealing texture variations. Any food that is both crunchy and yielding in the same bite is A-OK in my book.

It’s also one of the most nutrient-dense vegetables on the planet, with abundant calcium, iron, Vitamins A, C and K, folate and B6. Fat-free and extremely low in sodium, it has only two grams of carbohydrates per serving.

Slice it and use in a stir-fry, add it raw to salads, whirl it in with your morning green smoothie, and chip-ify it if you dare.

I dared, and you should, too.

Bok Choy Chips

Bok Choy Chips
4.67 from 3 votes

Bok Choy Chips

By: Dorothy Reinhold
Smaller, cuter, a bit milder and naturally sweeter than its larger cousin, full-size bok choy, it has delicate leaves with crunchy celery-like stems, with appealing texture variations.
Prep: 5 minutes
Cook: 6 minutes
Total: 11 minutes
Servings: 2 servings


  • 2 heads baby bok choy
  • ½ teaspoon extra-virgin olive oil
  • Few grains sea salt


  • Heat oven to 325F degrees. Cut bottoms off bok choy leaves, leaving the green tops. If leaves are large, tear leaves in half. (Reserve stems for another use, in a fresh salad or stir-fry.)
  • Place leaves in a large mixing bowl. Add the barest whisper of olive oil and stir – just enough to lightly coat the leaves, but not make them soggy. Place leaves in a single layer on a nonstick baking sheet, spreading leaves out if they are folded. Using your thumb and forefinger, sift a few grains of salt over the leaves. Truly, just a few grains. (If you are having trouble picturing what I mean, think of what Matthew McConaughey is doing with his fingers in those new car commercials.)
  • Bake for about 6 minutes. Remove tray from oven and remove any individual chips that are crispy and done. Those that have more stem on them may need another minute or so back in the oven. Watch closely.
  • Remove and allow chips to cool (5 minutes). Place on a serving platter and enjoy!


Calories: 23kcal, Carbohydrates: 2g, Protein: 1g, Fat: 1g, Sodium: 73mg, Fiber: 1g, Sugar: 1g, Vitamin A: 5030IU, Vitamin C: 50.8mg, Calcium: 124mg, Iron: 0.8mg
Like this recipe? Rate and comment below!


About the Author

Dorothy Reinhold is the publisher, food writer, photographer and recipe developer at Shockingly Delicious, where she posts terrific, tried-and-true, scrumptious, “scary good” recipes with big flavors. She has been named one of the Top 50 Mom Food Bloggers by, a Top 100 Food Blog by, and PBS’s NextAvenue declared her one of the 25 best food blogs for baby boomers. She’s been featured in the Los Angeles Times, Sunset Magazine, Taste of Home magazine, on Yahoo Shine and has written for Huffington Post, America Online, Foothills Magazine, and has had a 20-plus-year food column in Southern California newspapers. You can connect with her on Facebook, Instagram, and Pinterest.

A photo of Andrew Wilder leaning into the frame and smiling, hovering over mixing bowls in the kitchen.

Welcome to Eating Rules!

Hi! My name is Andrew Wilder, and I think healthy eating doesn’t have to suck. With just three simple eating rules, we'll kickstart your journey into the delicious and vibrant world of unprocessed food.

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February 18, 2015 7:47 am

Carb count, serving size?calories?

Reply to  paige
February 18, 2015 10:19 am

HI Paige – As a matter of policy, I no longer provide nutrition information on my site… I’ve come to realize that focusing on nutrients and numbers is generally less helpful than simply focusing on eating a wide variety of real, whole, unprocessed foods. Additionally, it’s impossible to provide accurate information here anyway, since there are so many variables and often cooks at home will adjust ingredient quantities (or there’s just natural variation in sizes – how big is a head of bok choy?), or even ingredient types. I’ve found it’s better just to avoid the numbers altogether, and again, just eat real food. I think Michael Pollan said it best: “Eat food. Not too much. Mostly plants.”) Of course, there are quite a few online nutrition calculators, and you could certainly plug in the recipe to get their results. Either way, I hope you enjoy Dorothy’s Bok Choy Chips!… Read more »

Beth B
November 13, 2014 12:53 pm

5 stars
I just made this and my husband and I ate them the minute they were ready! I’ve never had success with kale chips but these will become a snack we enjoy often. Love them! Thank you!!!

Meghan D
October 22, 2014 11:06 am

How long do these chips last? Would they be able to sit out for 4 hours for a food demonstration or do they need to be eaten immediately?

October 17, 2014 12:15 pm

Never bought it because I didn’t know what to do with it – now I do! Thanks!

October 17, 2014 12:04 pm

I love baby bok choy! Can’t wait to try this recipe!

October 17, 2014 11:37 am

Love this bok choy inspiration plus your story! Smile on my face.

jennifer lunsford
October 17, 2014 9:12 am

Thank goodness for this idea and recipe. I do not like kale in any way, but I do like bok choy and it’s babies. I will definitely be making BC chips this weekend. And Dorothy? Your “…I’ll wait…” asides are prrrrfect. And your McConaughey reference – very topical, very clever! Thank you for your humor and your recipe.