Vegan Crispy Kale Chips
Kale chips have a reputation for turning out chewy or bitter, but this method actually delivers that satisfying, paper-thin crunch that makes you reach back into the bowl without thinking. The secret is getting the leaves bone dry before they ever touch the oil — moisture is the enemy of crisp, and the instructions here are refreshingly clear about that. Melted coconut oil coats every leaf beautifully, and the combination of turmeric and ginger gives these chips a warm, golden depth that goes way beyond plain salted versions. A squeeze of fresh lemon juice brightens everything up and balances the earthiness of the kale in the best way. Every ingredient here is entirely plant-based, so there's nothing to swap or second-guess — just whole, simple food that happens to taste like a proper snack. The low-and-slow 300°F bake is the move that separates genuinely crispy chips from the sad, limp ones you've probably made before. Let them cool on the pan for a few minutes and they'll shatter when you pinch them — exactly the texture you're after.
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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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