Low Sugar Cilantro-Lime Kale Chips
Crunchy, bright, and packed with bold flavor, these baked kale chips are the kind of snack that disappears faster than you'd expect. Coconut oil coats every leaf for that satisfying crispness, while fresh lime juice, lime zest, and a pinch of turmeric give each chip a zingy, golden kick. The low-and-slow 300°F oven method is the real secret here — it dries the kale out gently so you get that signature shatter without any burnt bitterness. Skipping added sugar is genuinely easy with this one because the lime and cilantro bring so much natural brightness that nothing sweet is needed to make the flavors pop. Drying the kale thoroughly before tossing is the step most people skip, and it's the difference between chips that crunch and chips that chew. Fresh cilantro scattered on at the very end keeps it vibrant and aromatic rather than wilted from the oven heat. These are best eaten right off the pan, which honestly won't be a problem.
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Learn more →Ingredients
4 servings
- 1 large bunch curly kale (about 8 oz), stems removed, leaves torn into 2-inch pieces
- 2 tbsp coconut oil, melted
- 2 tbsp fresh lime juice (from about 1 lime)
- ½ tsp fine sea salt
- ¼ tsp ground turmeric
- ¼ cup fresh cilantro, finely chopped
- 1 tsp lime zest
Instructions
- 1
Preheat the oven to 300°F (150°C). Line a large baking sheet with parchment paper.
- 2
Wash the kale pieces and dry them very thoroughly with a clean kitchen towel or salad spinner — any remaining moisture will steam the chips rather than crisp them.
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