Crispy Garlic Ginger Bok Choy Recipe

  • ¼ cup grape seed oil
  • ½ teaspoon chile paste
  • 1 teaspoon freshly grated garlic
  • 1 teaspoon freshly grated ginger
  • 8 bunches Baby Bok Choy
  • Sea salt
  • Dried chile flakes for garnish

  1. Preheat the oven to 425 degrees F, and adjust a rack to the center.
  2. In a small mixing bowl, combine the oil, chile paste, garlic and ginger. Mix until it's evenly blended and set aside.
  3. Cut the root ends off of each bok choy -- the leaves will separate when you do this. Wash and dry them. Now you have a choice -- if you want "chips," cut the stems off of the leaves (save them for another use), OR if you want to serve this as a side dish, or over rice, leave the stems on. Either way, 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 the mixture. 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.
  4. Place the baking sheets in the preheated oven and bake them until they have darkened and are starting to become crisp, about 6 minutes. Gently flip each one over and bake just until they are crisp -- similar to a chip, but a bit softer and more fragile. This should take about 3 more minutes.
  5. To cool them, place them in a single layer on a baking rack and let them sit for at least 10 minutes.
  6. Sprinkle with dried chile flakes and serve.

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