AIP Friendly Garlic Lemon Kale Chips
Crunchy, bright, and deeply savory, these baked kale chips hit that satisfying snack craving without a single ingredient that conflicts with an elimination-focused way of eating. Every component here — curly kale, olive oil, fresh garlic, lemon juice, lemon zest, turmeric, and sea salt — is clean and straightforward, which makes this an easy win when you're navigating a protocol that rules out so many packaged snacks. The low-and-slow 300°F oven is the real secret: it dries the leaves into genuinely crispy chips rather than steaming them into something limp and sad. Tossing the kale by hand ensures every piece gets coated in that garlicky, lemony, golden-hued oil before it ever hits the pan. The turmeric adds a warm, earthy undertone and a gorgeous color without overpowering the bright citrus notes. One batch makes enough for four people, but fair warning — they disappear fast, so you may want to run two pans at once. Let them cool for just a couple of minutes on the pan and they'll crisp up even further before you serve them.
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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
- 2 tbsp olive oil
- 2 cloves garlic, minced
- 1 tbsp fresh lemon juice
- 1 tsp lemon zest
- ¼ tsp ground turmeric
- ½ tsp fine sea salt
Instructions
- 1
Preheat the oven to 300°F (150°C). Line a large baking sheet with parchment paper.
- 2
Place the torn kale pieces in a large mixing bowl. Drizzle with the olive oil, lemon juice, and lemon zest, then add the minced garlic, turmeric, and sea salt. Toss thoroughly with your hands until every piece is evenly coated.
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