Macadamia Free Crispy Kale Chips
Kale chips have a reputation for going soggy or tasting like disappointment, but this version genuinely delivers that satisfying crunch you're after. The secret is in the prep — getting the leaves completely dry before any oil touches them is what separates crispy from steamed, and the low-and-slow oven temperature does the rest. Melted coconut oil coats every leaf beautifully, while turmeric and ginger give the chips a warm, subtly spiced flavor that makes them way more interesting than plain salted versions. A little squeeze of lemon juice brightens everything up and keeps the snack feeling fresh rather than heavy. Many store-bought kale chips are made in facilities that process a wide range of nuts, so making your own at home with these straightforward pantry ingredients is a smart move if you're keeping your kitchen tree-nut free. These are best eaten right off the pan while they're still crackling — they make an addictive snack or a surprisingly elegant topping for soups and grain bowls.
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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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