Wheat Free 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 — completely drying the leaves before they ever touch the coconut oil is what separates crispy from steamed, and the low, slow oven does the rest. A warm blend of turmeric and ginger gives each leaf a subtle, earthy heat that makes these way more interesting than plain salted versions. A squeeze of lemon brightens everything up and balances the richness of the coconut oil beautifully. Every ingredient here is naturally free from wheat, so there's no swapping, substituting, or label-squinting required — just whole, simple food that happens to taste great. These are best eaten right off the pan while they're still warm and crackling, though they'll continue to crisp as they cool if you can manage to wait.
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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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