Gelatin Free 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. Curly kale gets tossed in melted coconut oil with fresh lime juice, lime zest, and a touch of turmeric before going into a low, slow oven — the result is impossibly crispy chips with a citrusy, earthy kick. A shower of freshly chopped cilantro right before serving adds a herby pop that makes the whole thing feel lively and fresh. Many store-bought chip snacks and flavored coatings sneak in unexpected additives, so making your own from scratch means you know exactly what's going into every bite. The key to getting that satisfying shatter is drying the kale leaves completely before coating them — any lingering moisture will steam rather than crisp, so don't skip that step. These are best eaten right away while they're at peak crunch, making them a perfect last-minute snack or party appetizer that comes together with minimal effort and maximum payoff.
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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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