Chicken Free Crispy Kale Chips
Kale chips might sound like a health-food cliché, but this version is genuinely addictive — light, shatteringly crisp, and seasoned with a warm blend of turmeric and ginger that makes them feel anything but boring. The secret is in the prep: getting those leaves completely dry before they ever touch the coconut oil is what separates truly crispy chips from sad, chewy ones. A low 300°F oven does the rest of the work slowly and evenly, coaxing out that satisfying crunch without scorching the delicate leaves. A squeeze of fresh lemon juice at the end brightens everything up and balances the earthy spice beautifully. These are naturally free from meat and poultry in every sense — just wholesome greens, a handful of pantry spices, and good technique. They come together on two sheet pans with almost no effort, and the hardest part is honestly waiting the few minutes for them to cool before you eat them straight off the tray.
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!