Black Pepper Free Crispy Kale Chips
Kale chips have a reputation for being either perfectly shatteringly crisp or a soggy disappointment, and the difference almost always comes down to technique. Drying the leaves completely before adding any oil is the real secret here — it's what separates a chip that actually crunches from one that just wilts in the oven. Coconut oil coats every curly edge beautifully, and a low, slow bake at 300°F gives the leaves time to dry out evenly rather than scorch. The seasoning blend of turmeric, ginger, and sea salt is warm and earthy without any heat, making this a genuinely flavorful snack that doesn't rely on the usual go-to spice. A squeeze of lemon at the end adds a bright little lift that makes the whole thing feel surprisingly sophisticated for something this simple. These are best eaten right off the pan while they're still crackling — they won't last long anyway.
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
- 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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!