Nutmeg Free Cilantro-Lime Kale Chips
Kale chips can be a total revelation when they're done right — shatteringly crisp, boldly flavored, and nothing like the sad, chewy versions you might have tried before. These get their brightness from fresh lime juice and zest, a whisper of turmeric for color and earthiness, and a generous handful of chopped cilantro scattered on right before serving. Coconut oil is the fat of choice here, coating every leaf evenly and helping the oven's low, steady heat draw out all the moisture without burning. The technique matters too — drying the kale thoroughly before tossing and spreading the pieces in a single layer are the two steps that stand between you and a truly crispy chip. Many snack seasonings lean on warm spices that can sneak in unwanted flavors, but this recipe keeps things clean and zesty with ingredients you can see and trust. The result is a snack that feels a little fancy but comes together with minimal effort and a short ingredient list. Serve them the moment they cool — 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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