Beef Free Cilantro-Lime Kale Chips
Crispy, bright, and packed with bold flavor, these kale chips are the kind of snack that disappears faster than you'd expect. Curly kale gets tossed in melted coconut oil, fresh lime juice, lime zest, and a touch of turmeric before going into a low, slow oven that coaxes out a genuinely satisfying crunch. The trick is drying the kale leaves completely before coating them — any leftover moisture turns into steam and ruins the crisp, so don't skip that step. A low baking temperature does all the heavy lifting here, giving you chips that shatter when you pinch them rather than turning chewy or bitter. Fresh cilantro scattered on at the very end keeps the herb flavor vibrant and green rather than wilted from the heat. These are entirely plant-based by nature, so there's nothing to swap or second-guess — just whole, simple ingredients from start to finish. Serve them straight off the pan while they're at peak crunch, because they're honestly best the moment they cool.
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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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