Chicken Free Cilantro-Lime Kale Chips
Crispy, tangy, and impossibly light, these baked kale chips are the kind of snack that disappears faster than you'd expect. Curly kale gets tossed in melted coconut oil with fresh lime juice, lime zest, and a touch of turmeric before hitting a low oven, and the result is a shatteringly crisp chip with a bright, citrusy punch. The key move here is drying the kale leaves completely before coating them — any leftover moisture turns into steam and kills the crunch, so don't skip that step. A low-and-slow bake at 300°F gives every piece time to dry out evenly without burning, and a final scatter of fresh cilantro right before serving adds a burst of herby freshness that ties everything together. These are completely plant-based, built entirely from whole, simple ingredients, and there's zero guesswork about what's in them. Whether you're snacking straight off the pan or serving them alongside something heartier, they bring serious flavor without any fuss.
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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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