Low FODMAP Oven Easy

Low FODMAP Kale Chips

Crispy, addictive kale chips with curry spices and a hint of turmeric. A healthy snack that satisfies chip cravings.

Prep Time
10m
Cook Time
20m
Total Time
30m
Servings
4
Low FODMAP Kale Chips

Instructions

  1. 1

    Preheat oven to 300°F (150°C).

  2. 2

    Wash kale and dry thoroughly (very important for crispiness).

  3. 3

    Remove tough stems and tear leaves into bite-sized pieces.

  4. 4

    Place kale in a large bowl.

  5. 5

    Drizzle with olive oil and massage into leaves.

  6. 6

    Add curry powder, turmeric, chili powder, salt, and pepper.

  7. 7

    Toss to coat evenly.

  8. 8

    Spread kale in a single layer on two baking sheets.

  9. 9

    Bake for 15-20 minutes, rotating pans halfway through.

  10. 10

    Chips should be crispy but not brown.

  11. 11

    Let cool on baking sheets - they'll crisp more as they cool.

  12. 12

    Serve immediately for best crunch.

FODMAP Notes

Kale is low FODMAP and safe in generous portions. All spices used are FODMAP-friendly. This is an excellent high-fiber, low-calorie snack option.

Tips

  • 💡 Kale MUST be completely dry before baking
  • 💡 Don't overcrowd the pan
  • 💡 Watch carefully - they burn quickly
  • 💡 Store in paper bag, not plastic, to maintain crispness
#snack #vegetarian #vegan #gluten-free #dairy-free #healthy

Recipe Notes

These crispy kale chips are a revelation - crunchy, flavorful, and incredibly satisfying. The curry spice blend adds warmth while the low temperature ensures even crisping without burning.

Substitutions

  • Kale: Swiss chard or collard greens
  • Spices: Everything bagel seasoning, nutritional yeast, or just salt
  • Oil: Avocado oil or coconut oil

Storage

  • Room temperature: Best eaten same day
  • Tip: Store in paper bag if keeping overnight

FODMAP Stacking Note

One serving (about 1.5 cups chips) is low FODMAP. Kale is very well tolerated.

  • Low FODMAP Kale Sesame Salad
  • Low FODMAP Energy Bites
  • Low FODMAP Granola Bars