Yellowbird Habanero Kale Chips
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Habanero Kale Chips

Crispy, crunchy, savory, and spicy—the best way to consume kale is with some fiery fresh flavor. 

Did we say fresh? Let’s add fresh to the adjective salad we’re using to describe this homemade snack. These chips are light and airy and totally bingeable. And they’re good for you, too.

Preparation: 10 minutes

Cook: 25 minutes

Serves: 3-4


  • 1 Bunch Kale
  • 1 Lime, Juiced
  • 2 Tbsp. Coconut Oil
  • 1 Tsp. Salt
  • 2 Tbsp. Organic Habanero Hot Sauce



  1. Preheat the oven to 350˚F. Wash the kale well and pat dry with a towel. Remove stems, cut kale into 2–3 inch pieces and add to the bowl.

  2. In a separate bowl, mix the rest of the ingredients then add to kale. Toss until kale is well covered. Let rest for 10 minutes.

  3. Grease a cookie sheet or baking pan with coconut oil to avoid sticking. Spread a thin layer of kale on the pan and bake for 15 minutes. Remove the baking pan and turn the kale over. Bake for about 10 more minutes or until crispy.
    Note: Kale will look flat and lifeless. It's all part of the process.

  4. Remove from the oven and let cool. Carefully add to a bowl.