Honey Free Cilantro-Lime Kale Chips
Kale chips can be a surprisingly polarizing snack — either they're perfectly crisp and addictive, or they come out soggy and sad. This version lands firmly in the first camp, thanks to a low-and-slow oven method and the crucial step of drying the leaves completely before they ever touch the baking sheet. The coating is bright and punchy: melted coconut oil carries the lime juice and zest into every ruffled edge of the curly kale, while a touch of turmeric adds a warm, golden hue and subtle earthiness. Fresh cilantro gets scattered on at the very end, keeping it vibrant and aromatic rather than wilted from the oven heat. Many packaged kale chip brands sneak in sweeteners to balance the bitterness, but this recipe relies entirely on citrus and salt to do that job — no sweeteners of any kind needed. The result is a snack that feels genuinely craveable, with a satisfying shatter when you bite in and a flavor that's tangy, herby, and just a little tropical. Serve them the moment they cool, because like all great kale chips, they're at their absolute best right off the pan.
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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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