Carrageenan Free Crispy Kale Chips
Crunchy, golden, and impossibly light, these baked kale chips are the kind of snack that disappears faster than you'd expect. Curly kale gets massaged with melted coconut oil, dusted with warm turmeric and ginger, and slow-roasted at a low temperature until every leaf shatters satisfyingly between your fingers. The technique is everything here — thoroughly drying the kale before oiling is what separates truly crispy chips from a soggy, steamed disappointment, so don't skip that step. A low 300°F oven does the gentle work of drawing out moisture without burning the delicate leaves, and rotating the pans halfway through ensures even crispness across the batch. For anyone navigating ingredient labels on packaged snacks, making these at home means you know exactly what went into them — no additives, no fillers, just whole ingredients you can see and name. A squeeze of fresh lemon juice at the end adds a bright little lift that makes the spices pop. These are best eaten the day they're made, straight off the pan while they're still at peak crunch.
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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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