Lactose 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. Coconut oil does all the heavy lifting here, coating every leaf in a light, golden richness that crisps up beautifully in the oven — no butter, no cream, no dairy of any kind needed. The combination of fresh lime juice, lime zest, and a pinch of turmeric gives each chip a zippy, slightly earthy kick that feels way more exciting than anything you'd grab from a bag. Drying the kale thoroughly before tossing is the real secret to getting that satisfying shatter when you bite in, so don't skip that step. Fresh cilantro scattered over the top right before serving adds a herby pop that ties the whole thing together. These are naturally free of anything dairy-derived from start to finish, so you can snack without a second thought.
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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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