Vegetarian Crispy Kale Chips
Kale chips have a reputation for being either jaw-droppingly good or a sad, chewy disappointment — and the difference almost always comes down to technique. The secret here is getting the leaves completely bone-dry before they ever touch the oil, so the oven can do its job and deliver that satisfying, paper-thin crunch instead of a steamed, limp mess. Melted coconut oil coats every curl of the leaf beautifully, and the combination of turmeric and ginger gives these chips a warm, subtly spiced flavor that makes plain salted versions feel boring by comparison. A low 300°F oven is the other key move — it dries the kale out slowly and evenly rather than scorching the edges before the centers have a chance to crisp up. The optional squeeze of lemon juice adds just enough brightness to balance the earthiness of the greens. These are the kind of snack that disappears faster than you expect, so it's worth having two full baking sheets ready to go. Let them cool for a few minutes on the pan and they'll shatter at the pinch — exactly how a chip should.
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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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