Wheat 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. Curly kale gets tossed in melted coconut oil, fresh lime juice, lime zest, and a touch of turmeric before going into a low, slow oven — the result is a shatteringly crisp chip with a gorgeous golden hue and zero greasiness. A final scatter of fresh cilantro right before serving adds a pop of herby freshness that makes every bite feel lively and restaurant-worthy. For anyone navigating wheat-free eating, store-bought snack foods can be a minefield of hidden grain-based coatings and shared-facility warnings, but every single ingredient here is naturally free of wheat with no substitutions needed. The key to getting that perfect crunch is drying the kale leaves completely before coating them — any leftover moisture will steam rather than crisp, so don't skip that step. These chips are best eaten right away while they're at peak crispness, making them ideal for a quick afternoon snack or a crowd-pleasing party bite.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!