Citric Acid Free Crispy Kale Chips
Kale chips have a reputation for being finicky, but this low-and-slow oven method genuinely delivers that satisfying crunch every single time. The secret is getting the leaves bone-dry before they ever touch the oil — any residual moisture and you end up with sad, chewy leaves instead of the light, shatter-crisp chips you're after. Coconut oil coats each piece beautifully and carries the warm notes of turmeric and ginger into every bite, making these feel far more interesting than plain salted chips. For anyone navigating a citric acid sensitivity, packaged snacks can be a minefield of hidden additives and preservatives, so being able to make something this craveable at home is genuinely freeing. The optional lemon juice is just that — optional — so you can leave it out entirely and still land on a deeply flavorful, golden chip. A single bunch of curly kale transforms into an airy, golden snack that disappears faster than you'd expect, so consider making a double batch right from the start.
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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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