Nutmeg 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 bone dry before any oil touches them is what separates crispy from steamed, and the low-and-slow oven does the rest. Melted coconut oil coats every curly edge beautifully, while turmeric and ginger bring a warm, earthy depth that makes these feel like a real snack rather than a health obligation. A squeeze of lemon at the end brightens everything up without overpowering the spice. Many seasoned snack blends sneak in warming spices you might not want, so mixing your own here means you know exactly what's going into the bowl. These are best eaten the moment they cool — that's when the shatter is at its peak and the flavor is most vivid.
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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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