Xanthan Gum 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 a low, slow oven and bone-dry leaves — moisture is the enemy here, and the instructions make sure you don't skip that step. Melted coconut oil coats every leaf beautifully, while turmeric and ginger add a warm, subtly spiced depth that makes these way more interesting than plain salted chips. A squeeze of lemon juice brightens the whole thing and balances the earthiness of the kale. Every ingredient in this recipe is naturally free of gums and binders — there's nothing here that needs a thickener or stabilizer, so you can snack without scanning labels or second-guessing anything. They're best eaten right off the pan while they're still crackling, though a few minutes of cooling on the baking sheet helps them firm up even further.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!