Artificial Food Coloring Free Crispy Kale Chips
Kale chips have a reputation for being either addictively crunchy or disappointingly soggy, and the difference almost always comes down to technique. Getting the leaves completely dry before they ever touch the oil is the real secret here, and the low 300°F oven does the rest, drawing out moisture slowly so every piece shatters when you pinch it. Coconut oil coats each leaf beautifully, while ground turmeric and ginger bring a warm, earthy depth that makes these taste far more interesting than anything you'd grab off a store shelf. That matters, because packaged snacks — even ones that look wholesome — often sneak in dyes and artificial colorings you'd never expect. Making these at home means every ingredient is exactly what it says it is: real kale, real spices, nothing synthetic. A squeeze of fresh lemon juice at the end is optional but adds a bright little lift that balances the earthiness perfectly. These are best eaten right away while they're still crackling, so plan to make them just before you want to snack.
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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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