Gelatin Free Crispy Kale Chips
Kale chips have a reputation for being fussy, but this version nails the technique with a low-and-slow oven method that pulls out every last bit of moisture for a genuinely satisfying crunch. Melted coconut oil coats each leaf beautifully, while turmeric and ginger add a warm, subtly spiced depth that makes these way more interesting than plain salted chips. The trick is getting the kale completely dry before it ever touches the oil — skip that step and you get steamed greens instead of the crispy, shattering result you're after. A squeeze of fresh lemon juice brightens everything up and balances the earthiness of the spices. These are naturally free from any animal-derived setting agents or hidden additives, so what you see in the ingredient list is exactly what ends up on your plate. They come together with pantry staples and a bit of patience, making them an easy snack to pull off any night of the week. Let them cool on the pan for a few minutes after baking and they'll crisp up even further — if they last that long.
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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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