Chestnut Free Crispy Kale Chips
Crunchy, golden, and seasoned with warm turmeric and ginger, these baked kale chips are the kind of snack that disappears faster than you'd expect. The trick to getting that satisfying shatter is drying the kale completely before it ever touches the oil — any moisture left on the leaves will steam them soft instead of crisping them up. Melted coconut oil coats every ruffled edge beautifully, and a low 300°F oven gives the leaves time to dry out evenly without scorching. A squeeze of fresh lemon juice adds a bright lift that plays perfectly against the earthy spice blend. Because this recipe is built entirely from whole, simple ingredients — leafy greens, coconut oil, and a handful of pantry spices — there's no need to scrutinize labels or worry about hidden additives sneaking in. These are best eaten straight off the pan while they're still warm and at peak crunch, though they'll continue to crisp 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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