Pecan Free Crispy Kale Chips
Kale chips have a reputation for going soggy or tasting like sadness, but this version genuinely delivers the satisfying crunch you're after. The secret is in the prep — thoroughly drying the leaves before they ever touch the coconut oil is what separates crispy, shatter-when-pinched chips from a limp, steamed disappointment. Turmeric and ginger give each leaf a warm, subtly spiced coating that makes these feel like a real snack rather than a reluctant health food. A low 300°F oven does the slow, gentle work of drawing out moisture without scorching, and rotating the pans halfway through means every piece crisps evenly. A squeeze of lemon juice at the end brightens the whole thing and cuts through the richness of the coconut oil beautifully. These are naturally free from tree nuts and made entirely from whole, recognizable ingredients — no label-reading required. Serve them straight off the pan while they're at peak crunch, because they're best enjoyed the moment they cool.
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!