Low Sugar Crispy Kale Chips
Crunchy, savory, and genuinely satisfying, these kale chips hit that snack craving without a gram of added sweetener anywhere in sight. Most packaged snacks — even the "healthy" ones — sneak in cane sugar, honey, or sweetened coatings, so making your own is the cleanest way to know exactly what you're eating. The secret to getting that signature shatter is drying the kale completely before it ever touches the oil, then baking low and slow at 300°F so the leaves crisp rather than steam. Melted coconut oil coats every curly edge beautifully, while turmeric and ginger bring a warm, earthy depth that makes these taste far more interesting than plain salted chips. A squeeze of lemon juice at the end is optional but adds a bright little lift that ties everything together. Let them cool on the pan for a few minutes after baking and they'll crisp up even further — if you can wait that long.
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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
- 1 ½ tbsp coconut oil, melted
- ½ tsp fine sea salt
- ¼ tsp ground turmeric
- ⅛ tsp ground ginger
- 1 tsp fresh lemon juice (optional)
Instructions
- 1
Preheat the oven to 300°F (150°C). Line two large baking sheets with parchment paper.
- 2
Wash the kale leaves and dry them thoroughly in a salad spinner or by patting firmly with a clean kitchen towel — the leaves must be completely dry before oiling, or they will steam rather than crisp.
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