Nitrate & Nitrite Free Crispy Kale Chips
Kale chips have a reputation for being finicky, but this low-and-slow oven method genuinely delivers that satisfying crunch you're after. Coconut oil coats every leaf evenly, while a warm blend of turmeric and ginger gives each chip a subtle, earthy depth that keeps you reaching back into the bowl. The technique is everything here — thoroughly drying the kale before oiling is the non-negotiable step that separates truly crispy chips from a soggy disappointment. Snack foods are one of the trickiest categories to navigate when avoiding cured or preserved ingredients, since so many packaged options rely on additives for shelf life and flavor. This recipe sidesteps all of that with nothing but whole, clean ingredients you can actually read on the label. A squeeze of fresh lemon juice at the end adds a bright lift that makes the spices pop without any fuss. These are best eaten straight off the pan while they're still warm and impossibly light.
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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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