BHA & BHT Free Crispy Kale Chips
Kale chips have a reputation for going soggy or tasting like cardboard, but this version genuinely delivers the satisfying crunch you're after. The secret is getting the leaves bone-dry before they ever touch the coconut oil — that single step is what separates a truly crispy chip from a limp, steamed disappointment. Coconut oil coats each leaf beautifully and brings a subtle richness, while turmeric and ginger add warm, earthy depth that makes these feel like a real snack rather than a health obligation. A low 300°F oven does the slow, gentle work of drawing out moisture without scorching, and a squeeze of lemon at the end brightens everything up. For anyone navigating preservative-free eating, packaged snack foods are often the trickiest category — BHA and BHT show up in an enormous range of shelf-stable chips and flavored snacks, sometimes buried in the fine print. Making these at home with a short list of whole ingredients means you know exactly what's going into every bite. They shatter when pinched, they're golden at the edges, and they disappear faster than you'd expect.
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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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