Beef Free Crispy Kale Chips
Kale chips might sound like a health-food cliché, but done right, they are genuinely addictive — shatteringly crisp, deeply savory, and impossible to stop eating. Melted coconut oil coats every leaf before a low, slow bake draws out all the moisture, which is the real secret to getting that satisfying crunch instead of a chewy, disappointing result. A pinch of turmeric and ground ginger give the chips a warm, subtly spiced flavor that makes them feel a little more interesting than your average snack. The lemon juice is optional, but a small squeeze brightens everything up and balances the earthiness of the kale beautifully. Because the ingredient list is so clean and plant-based, there is absolutely nothing here to second-guess — just whole, simple food that happens to taste incredible. Let them cool on the pan for a few minutes after baking and they will crisp up even further, making that first handful completely worth the wait.
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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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