Vegan 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. Curly kale gets tossed in melted coconut oil with fresh lime juice, lime zest, and a hint of turmeric before hitting a low oven until perfectly shatter-crisp. The coconut oil coats every leaf beautifully and keeps the whole thing completely plant-based without any compromise on richness or texture. A low baking temperature is the real secret here — it gently dries the kale rather than burning it, giving you that satisfying crunch without any bitterness. Fresh cilantro scattered over the chips right before serving adds a pop of herby brightness that ties the citrus and earthiness together. Drying the kale thoroughly before seasoning is the one step you don't want to skip, since any trapped moisture will steam the leaves soft instead of crisping them up. These are the kind of chips that make you feel genuinely good about reaching for a second handful.
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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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