Emulsifier 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 — that combination pulls moisture out gradually so every piece shatters when you pinch it. Melted coconut oil coats each leaf naturally, with no additives or stabilizers needed, making this a genuinely clean snack from start to finish. A pinch of turmeric and ginger give the chips a warm, subtly spiced depth that makes them far more interesting than plain salted versions. The optional squeeze of lemon juice brightens everything up and balances the earthiness of the kale beautifully. For anyone navigating labels on store-bought snacks — where emulsifiers and binding agents tend to sneak in — making these at home means you know exactly what's in the bag. They're best eaten right off the pan while still warm, though they'll crisp up even further as they cool.
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!