Low Iodine Crispy Kale Chips
Kale chips might sound like a health-food cliché, but done right, they're genuinely addictive — shatteringly crisp, warmly spiced, and impossible to stop eating. Coconut oil coats every leaf evenly and helps achieve that satisfying crunch without any dairy or iodine-heavy ingredients to worry about. The low, slow oven temperature is the real secret here: 300°F gives the moisture time to escape gradually, so you get chips that shatter rather than chew. A pinch of turmeric and ginger add a subtle, earthy warmth that makes these feel far more interesting than a plain salted snack. The one non-negotiable step is getting the kale completely dry before it hits the oil — any lingering water and you'll end up with steamed leaves instead of crispy ones, so don't rush that part. A squeeze of fresh lemon juice at the end brightens everything up and keeps the flavor lively. These are best eaten straight off the pan while they're still warm and at peak crunch.
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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
Chef's tipFine sea salt and table salt measure the same - no conversion needed. - 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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