Cinnamon Free Crispy Kale Chips
Kale chips have a way of converting even the most skeptical snackers, and this version delivers that satisfying crunch without any of the warming spice blends that so often sneak cinnamon into savory snacks. Coconut oil is the secret weapon here — it coats every ruffled leaf evenly and helps the kale bake up light and shatteringly crisp at a low 300°F oven temperature. Turmeric and ginger bring just enough earthy, slightly zesty warmth to make these feel genuinely seasoned and interesting, not bland. The one technique that makes or breaks the whole batch is getting the kale completely dry before it ever touches the oil — any residual moisture and you end up with steamed, chewy leaves instead of chips that snap when you pinch them. A squeeze of fresh lemon juice at the end is optional but adds a bright lift that plays beautifully against the coconut oil's subtle richness. These are best eaten straight off the pan while they're still warm and at peak crispness, though they'll continue to firm up 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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