Celery Free Cilantro-Lime Kale Chips
Crunchy, vibrant, 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 curly leaf in a way that encourages serious crispiness, while fresh lime juice, lime zest, and a pinch of turmeric give the whole batch a bright, citrusy kick with just a hint of earthiness. The low-and-slow oven method is the real secret here — 300°F lets the moisture escape gradually so you get chips that genuinely shatter when you bite into them rather than turning chewy or soggy. A final scatter of fresh cilantro right before serving adds a pop of herby freshness that ties everything together beautifully. The ingredient list is refreshingly short and completely free of the hidden fillers or flavor enhancers that sneak into so many store-bought chip options. Whether you're serving these alongside a bowl of soup or just reaching into the pan straight from the oven, they hit that salty, savory craving in the most satisfying way.
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!