Nitrate & Nitrite Free Cilantro-Lime Kale Chips
Snack time gets a serious upgrade with these bright, crispy kale chips that deliver bold flavor from nothing but whole, clean ingredients. Coconut oil, fresh lime juice, lime zest, and a pinch of turmeric coat every curly leaf before a low-and-slow bake transforms them into something genuinely crunchy and satisfying. For anyone navigating processed snack aisles with an eye on preservatives, this recipe is a breath of fresh air — every single ingredient is exactly what it says it is, with zero cured or processed components in sight. The trick to getting that perfect shatter is drying the kale completely before it ever touches the bowl, so don't skip that step. Fresh cilantro scattered over the warm chips at the end adds a herby pop that ties the whole lime-forward flavor together beautifully. These are best eaten right away while they're at peak crispness, making them the kind of snack you'll find yourself making on repeat.
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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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