Turkey Free Crispy Kale Chips
Kale chips have a reputation for being either perfectly shatteringly crisp or a soggy disappointment, and the difference almost always comes down to technique. Here, the leaves get thoroughly dried before any oil touches them, then baked low and slow at 300°F so they dehydrate evenly rather than steam. Melted coconut oil coats every curl of the kale beautifully, and the combination of turmeric and ginger gives each chip a warm, subtly spiced depth that makes plain salted versions feel a little boring by comparison. A squeeze of fresh lemon juice brightens the whole thing without overpowering the earthy greens. These are naturally free from any poultry or meat products — just whole-food pantry staples doing exactly what they should. The hardest part is waiting the few minutes for them to cool and crisp up fully before you start eating them straight off the pan.
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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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