Cashew Free Crispy Kale Chips
Kale chips have a reputation for going soggy or tasting like cardboard, but this version gets the technique exactly right. The secret is bone-dry leaves and a low, slow oven — both of which are built right into these instructions — so you end up with chips that genuinely shatter when you pinch them. Coconut oil coats every leaf with a subtle richness, while turmeric and ginger add a warm, golden depth that makes these feel way more interesting than your average snack. A squeeze of lemon at the end brightens everything up without overpowering the earthy kale. Store-bought snack mixes and flavored chips are notorious for hiding tree nuts in their seasoning blends, so making your own from scratch is the cleanest way to snack without second-guessing the label. This recipe keeps things beautifully simple — just a handful of whole, recognizable ingredients and two baking sheets. They're best eaten right off the pan while still warm, though they'll crisp up even further as they cool.
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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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