Hazelnut Free Cilantro-Lime Kale Chips
Crispy, tangy, and just a little earthy from the turmeric, these 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 sea salt before going into a low, slow oven that coaxes out a satisfying crunch without burning the edges. The technique matters here — drying the kale thoroughly before coating it is the real secret to chips that shatter when you pinch them rather than turning chewy and sad. A finishing scatter of fresh cilantro adds a bright, herby pop that makes the whole thing feel a little more special than your average baked snack. For anyone navigating tree nut allergies or sensitivities, this recipe is naturally free of the usual suspects — every ingredient is straightforward and easy to verify at a glance. They're best eaten right off the pan while still warm, so gather your people before you pull them from the oven.
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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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