How To Make Crispy Ginger Chips

5 from 13 votes
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If you love ginger as much as I do (a lot!), then these homemade naturally-sweetened crispy ginger chips are going to become your new obsession!

top view of a glass jar containing ginger chips

It is official, my obsession with ginger has reached whole new levels, and I absolutely love it. This post contains a cheeky recipe for delicious, crispy homemade dried ginger chips. Using either an oven or a food dehydrator, you can make crispy sweet ginger ‘chips’ – perfect for snacking or adding flavor and crunch to dishes.

Recently I made a fresh batch of Homemade Ground Ginger Powder using dehydrated ginger. When I pulled the crispy dried ginger chips from my dehydrator, though, I couldn’t help but think how much they reminded me of vegetable chips (crisps), and the cogs in my brain began turning. The result is these delicious ginger slices that are dried and naturally flavored with honey and cayenne (or your flavorings of choice).

ginger chips sprinkled with cayenne pepper and honey

Whether you want them for snacking, to decorate baked goods and other meals, or even crush up slightly for texture – this crispy ginger is fantastic to have in the kitchen. And if you’re looking for other ginger-heavy recipes/DIY’s, you might like these:

close up of ginger chips

How To Make The Ginger Chips

What I love about this recipe is that you end up with deliciously crispy results but with no hot oil or high heat needed (no fried ginger here!). The sweet ginger chips are slowly dried out in low temperatures to maintain the nutritional benefits. Thus, they are a highly nutritious ginger snacks option.

Needed

  • Fresh Ginger – as much as you want.
  • Either a mandolin, vegetable peeler, or handy knife skills
  • Oven or dehydrator
two large ginger roots

To flavor: honey and cayenne pepper (both are optional).

small jug of honey and cayenne pepper

The Steps:

I’ve included two methods here. One for making plain ginger chips that you can season once dried and one for pre-seasoning with honey and cayenne (or cinnamon if you want a heat-free option) for a caramel flavor, once dried.

Begin by peeling the ginger root with this super simple method, using a spoon.

peeled ginger root and a spoon and the ginger peel

Next, thinly slice the peeled ginger using a mandoline, vegetable peeler, or, if you have nothing else available, then a knife.

ginger root and a mandolin

I prefer to use the mandoline as it makes super-thin, even strips that will dry quicker and evenly.

This is especially the case if you’re drying them in the oven.

think slices of ginger root

Method 1 – Plain Chips:

Place the slices on a lined baking tray or a dehydrator tray. Make sure they don’t overlap too much (or at all, if possible).

thin ginger slices on a dehydrator tray

Bake in the oven at 80ºC/176ºF for about 2.5 hours. For best results, place the baking tray on the lowest rack, and if you notice them starting to brown, then crack the oven door open slightly.

Check on the dryness in about 1.5 hours – depending on the thickness and water content, as well as your oven; the ginger might need less or more time.

If using a dehydrator like me, dehydrate the ginger at 40ºC for about 4-5 hours.

dried out ginger slices on a dehyrator tray

The ginger is ready when it’s crunchy dry, and you can easily snap a piece in two.

close up of one ginger chip

The ginger chips are now ready and can be seasoned with a variety of herbs and seasonings such as cinnamon or cayenne. Drizzle with honey right before eating.

Method 2: Pre-flavoured ginger chips

If you want caramel-like honey-sweetened crispy ginger chips, then you can flavor them before placing them in the oven/dehydrator. Many people have told me that they hate to heat honey too much – so using the dehydrator may be your preferred method due to the very low temperatures.

You can also swap out the honey for another natural sweetener like maple o agave syrup.

Simply place some honey (and seasoning of choice) in a large bowl and dip the ginger slice into it. When removing the slices from the bowl, slide them up the side of the bowl, and this will help to remove the excess liquid.

In Dehydrator: Due to the additional liquid, these will take longer to dry. Depending on the weather and climate where you live, this can take between 12-18 hours on 55C/135F. Flip the trays around at the 6hr mark.

In Oven: Bake at 80ºC/176ºF for between 2-2.5 hours. Check after 1.5 hours.

spread of thin dried ginger chips

Store in an airtight container. Depending on if they are honey-sweetened or plain, the shelf life will differ. Plain ginger chips will last for six months at room temperature. The honey ginger will likely last less, at around 3-4 months. However, this isn’t something I have tested (yet) as they’re eaten too quickly!

ginger chips inside a glass container

Other Homemade Chips Recipes

If you have any questions, leave a comment below. Also, I love seeing your recreations, so feel free to tag me on Instagram @AlphaFoodie.

How to Make Ginger Chips

5 from 13 votes
By: Samira
If you love ginger as much as I do (a lot!), then these homemade naturally-sweetened crispy ginger chips are going to become your new obsession!
Prep Time: 10 minutes
Cook Time: 3 hours
Total Time: 3 hours 10 minutes

Equipment

Ingredients  

  • Ginger

Instructions 

  • I've included two methods here. One for making plain ginger chips that you can season once dried and one for pre-seasoning with honey and cayenne (or cinnamon if you want a heat-free option) for a caramel flavor, once dried.
  • Begin by peeling the ginger root with this super simple method, using a spoon.
  • Next, thinly slice the peeled ginger using a mandoline, vegetable peeler or, if you have nothing else available, then a knife.
  • I prefer to use the mandoline as it makes super-thin, even strips that will dry quicker and evenly.
  • This is especially the case if you’re drying them in the oven.

Method 1- Plain Chips (seasoned once dry)

  • Place the slices on a lined baking tray or a dehydrator tray. Make sure they don’t overlap too much ( or at all, if possible).
  • Bake in the oven at 80ºC/176ºF for about 2 hours. For best results, place the baking tray on the lowest rack and if you notice them starting to brown then crack the oven door open slightly.
  • Check on the dryness in about 1.5 hours – depending on the thickness and water content, as well as your oven, the ginger might need less or more time.
  • If using a dehydrator like me, dehydrate the ginger at 40ºC for about 4-5 hours.
  • The ginger is ready when it’s crunchy dry and you can easily snap a piece in two.
  • The ginger chips are now ready and can be seasoned with a variety of herbs and seasonings such as cinnamon or cayenne. I like to drizzle mine with some honey and cayenne just before eating.

Method 2: Pre-flavoured ginger chips*

  • Simply place some honey (and seasoning of choice) in a large bowl and dip the ginger slice into it. When removing the slices from the bowl, slide them up the side of the bowl and this will help to remove the excess liquid.
  • In Dehydrator: Due to the additional liquid, these will take longer to dry. Depending on the weather and climate where you live this can take between 12-18 hours on 55C/135F. Flip the trays around at the 6hr mark.
    In Oven: Bake at 80ºC/176ºF for between 2-2.5 hours. Check after 1.5 hours
  • Store in an airtight container. Depending on if they are honey sweetened or plain, the shelf life will differ. Plain ginger chips will last for 6 months at room temperature. the honey ginger will likely last less at around 3-4 months. However, this isn't something I have tested ( yet) as they're eaten too quickly!

Notes

*If you are wanting caramel-like honey-sweetened crispy finger chips then you can flavor them before placing in the oven/dehydrator. Many people have told me that they hate to heat honey too much – so using the dehydrator may be your preferred method due to the very low temperatures.
Course: DIYs, Snack
Cuisine: Asian
Freezer friendly: No
Shelf life: 6 Months

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12 Comments

  1. Re picture:
    PLEASE NEVER USE A MANDOLIN WITHOUT A MESH GLOVE. NEVER!
    I’M A FOOL WHO DIDN’T BECAUSE I WAS TO CHEAP TO PAY ABOUT $14.00 for one, but one thumb later …
    Don’t BUY A CLOTH ONE FOR $6.00. How much is your thumb worth to you.

    1. Hi Wendy,
      I’m so sorry to hear. I hope you are OK.
      Of course, one should always be careful and use the food holder or extra protection glove when slicing with the mandolin.

    1. Hi Laura,
      It’s more important that they are cut evenly so they would dry at the same speed. I cut mine on the thinnest option on my mandoline. Hope this helps.

  2. I got one for you! Instead of using a dehydrator to dehydrate my herbs and other things I want dry out. I used my top sheaf of my refrigerator to dry out my foods that I want to not only dry it out, but to retain the color. It takes a few days to do this, but the results is it more colorful, and retains more of the favor. I do my Oregano, Rosemary, Stevia, sage, and many other herbs that way.

    1. Hi Esther,
      If you want to make garlic-flavored ginger chips, I suggest grating the garlic (or finely chopping it) and then mixing the ginger slices with the grated garlic to coat them. Then just dehydrate to make the chips. Alternatively, you could sprinkle some garlic powder over the ginger slices before you dehydrate them. I hope this helps.