Oats Free Crispy Kale Chips
Kale chips have earned their reputation as the snack that actually delivers — shatteringly crisp, deeply savory, and impossible to stop eating once you start. These come together with just a handful of clean, whole-food ingredients: curly kale, melted coconut oil, sea salt, turmeric, and ginger, with a squeeze of lemon if you want a little brightness. The technique is everything here — getting the leaves bone dry before oiling is the non-negotiable step that separates truly crispy chips from sad, chewy ones. A low 300°F oven does the slow, gentle work of pulling out moisture without scorching, and rotating the pans halfway through ensures even crunch across every leaf. The turmeric and ginger give these a warm, subtly spiced flavor that makes plain salted chips feel boring by comparison. For anyone navigating grain sensitivities or scanning snack labels for hidden oat-based fillers, making these at home means you know exactly what went in. Let them cool a few minutes on the pan and they'll crisp up even further — then try not to eat the whole batch standing at the counter.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!