kale chips

Cilantro Lime Kale Chips

Kale chips are a magical snack, one that can do many things other chips can’t.

Case in point: A few weeks ago, my co-worker Krystal had run out of the office and grabbed some lunch. By proxy, that means I can eat the chips she purchased. (That’s how friendship works, right?) She decided to grab a type of Lay’s she has never tried before: Limón. Lay’s has put out some crazy flavors of chips as of late; I am a purist, and like my chips simply salted. I’ll go for salt & vinegar if I’m feeling saucy. Otherwise, no thank you. Still, how offensive could lemon-flavored potato chips be?


However, a baked kale chip can take nearly any sour or savory flavor you throw on it, citrus included.

kale chips

I do love plain kale chips, just adding a bit of sea salt to enhance their flavor. Conversely, it’s nice to dress them up from time to time. Kudos to Katie at Twist of Lemons; a few days ago, she posted a photo on her Instagram feed of her massaging kale with, among other ingredients, cilantro! I’ve been experimenting with kale chip flavors of the past week, but this idea of hers stuck. Rarely to I think of adding herbs to my greens…and I’m not sure why I don’t do it more often.

kale chips

The lime juice, in conjunction with the cilantro, give these chips an incredibly bright flavor. The light application of olive oil gives it a great crispness. And the salt, well, it just brings it all home, as it should.

kale chips

You really can’t go wrong with these. They make a great snack, though one that’s easy to down in one sitting all by yourself. Frankly, it’s pretty guiltless if you ask me. Munch away!

kale chips

Cilantro Lime Kale Chips
(Makes…a lot of chips!)


– 1 bunch lacinato kale
– 3 tablespoons olive oil
– 2 tablespoons fresh cilantro, finely minced
– Juice of 1/2 lime
– 1 teaspoon sea salt

Before We Get Started…

– This needs to be done in batches. Though it is easy to place all of the kale pieces on one baking sheet, they need room to properly bake and dry. Placing them on one sheet will result in flavorful yet hot and soggy pieces of kale, not light and crisp kale chips.

– All ovens have different temperatures; mine seems to run at a very hot 400°F. After 10 minutes, be sure to check your kale! Mine always finish in the closer side of 10 minutes, while another oven I’ve made kale chips in take closer to 15 at that same temperature.


1.) Preheat oven to 400°F. Lightly grease or place parchment paper on two baking sheets. Set aside.

2.) Wash kale and thoroughly pat dry. Separate the greens from the ribs of the kale; tear kale into medium to large pieces and place into bowl. Thoroughly massage kale with olive oil. Toss kale with lime juice, cilantro, and salt until coated.

3.) Spread leaves out on baking sheets evenly; leave enough space around the leaves for them to bake and dry out.

4.) Place in oven and bake for 10 – 15 minutes, or until dark green with roasted spots, but not completely brown! (See note in Before We Get Started…)

5.) Remove from oven and allow to cool before eating. Kale chips can be stored in an airtight container.


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