Pescatarian 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 those leaves completely dry before the coconut oil ever touches them is what separates a crispy chip from a steamed, limp leaf. A low 300°F oven does the slow, gentle work of drawing out moisture without scorching, and rotating the pans halfway through ensures every piece crisps evenly. The warm notes of turmeric and ginger give these chips a subtle, earthy depth that makes them feel far more interesting than a plain salted snack. A squeeze of lemon at the end brightens everything up and balances the richness of the coconut oil beautifully. These are naturally plant-based and completely free of meat or seafood concerns, making them an effortless fit for anyone eating with a pescatarian household. Pull them out, let them cool just a few minutes, and try not to eat the entire pan before they make it to the table.
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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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