AIP Friendly Cilantro-Lime Kale Chips
Crunchy, bright, and genuinely addictive, these kale chips deliver a serious snack fix without a single ingredient that conflicts with an elimination-style protocol. Coconut oil stands in beautifully as the fat here — it coats every leaf evenly and crisps up in the oven far better than you might expect. Fresh lime juice, lime zest, and a pinch of turmeric give the chips a punchy, almost citrusy heat that makes them feel indulgent even though the whole ingredient list is completely clean. The key move is drying the kale leaves thoroughly before tossing them, which is what separates genuinely shatter-crisp chips from the sad, chewy kind. A low 300°F oven and a two-stage bake let the moisture escape slowly so nothing scorches before it crisps. Fresh cilantro scattered on at the very end keeps that herby brightness alive without wilting into the heat. Makes four servings, so there's just enough to share — though you may not want to.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!