Crunchy, savory, and deeply satisfying, these baked kale chips hit that snack craving without a single ingredient that would throw your gut balance off course. Coconut oil does the heavy lifting here, coating every leaf in a fat that's widely embraced for its antifungal properties, while turmeric and ginger add warm, anti-inflammatory depth that makes the flavor feel anything but restrictive. The key to getting that signature shatter is drying the kale completely before it ever touches the oil — moisture is the enemy of crispiness, and the recipe is refreshingly clear about that step. A low, slow oven at 300°F gives the leaves time to dehydrate evenly rather than scorch, so you get chips that are genuinely crisp all the way through. The optional lemon juice brightens everything up without tipping the balance, and the whole seasoning lineup is clean, simple, and free of the sugars, vinegars, or additives that tend to sneak into store-bought snack foods. These are best eaten the moment they cool — which, honestly, is never a problem.
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 →4 servings
Preheat the oven to 300°F (150°C). Line two large baking sheets with parchment paper.
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.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
