Kale Chips – super crispy, and deliciously salty. Even non-kale lovers come around to discover the crunchy goodness of kale chips!
Kale chips are a favorite snack around the The Crooked Carrot household. They come with that perfect salty crunch, and still pack in the healthy benefits. And did I mention how easy they are?
I was skeptical at first too. Afterall, how could regular old kale become a crunchy chip? Well my friend, you’re about to find out! Pop these babies in the oven and prepare for a salty, crunchy bite of nutrient-dense kale. Even my sweet mama (who isn’t a huge fan of kale) was pleasantly surprised by this crunchy snack.
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Ready for some kale chips? Let’s get to it!
1 – Preheat the oven to 275 degrees F.
2 – Prep kale: Wash and pat dry your bunch of kale. Then remove the stems and rip the leaves into pieces. Technically, you can leave the kale whole, but I personally like bite-size pieces.
They will shrink a bit in the oven, so don’t tear the kale up too small. And don’t toss those kale stems! They’re edible and are especially delicious when roasted up with some olive oil and a sprinkle of salt and pepper.
3 – Drizzle a bit of olive oil or avocado oil over the kale chips and massage to coat the kale leaves.
4 – Spread the kale leaves out on a lined baking sheet. Make sure to give them some space – if they’re too packed, they won’t crisp up quite as well. You’ll likely have to use more than one baking sheet for all your soon-to-be kale chips. Otherwise you can bake them stages.
5 – Season kale: Feel free to season these chips with your seasonings of choice. Personally I like to use garlic powder, salt, pepper and some nutritional yeast. But I’d also recommend trying cumin, smoked paprika and maybe a bit of cayenne for the adventurous among you ;).
6 – Now pop them in the oven and bake for about 15-20 minutes, stirring halfway through. If your kale isn’t crispy yet, bake for another 5-10 minutes, but keep a close eye on them as they can burn very quickly!
7 – Remove from the oven and let cool. Enjoy right away for the freshest and crunchiest kale chips.
Baked Kale Chips: Tips, Tricks and Tools
Tools: This simple recipe calls for just a mixing bowl, baking sheet and an optional (though helpful) silicone baking mat.
Pro-tips: make sure the kale is dry before baking (wet kale won’t crisp up as well), and give them kale some room to breathe on the baking sheet.
Save those kale stems! Chop up the kale stems and roast or saute them. Add to salads, curries, soups, really anything you’d like!
Seasonings: Salt and pepper makes for a simple, but delicious kale chip. You could also add garlic powder, cumin, or nutritional yeast. Try out some new combinations and let us know how they are!
We hope you love these crunchy Kale Chips!
They are quick, simple, and make for a nutrient-packed snack that even the kids will enjoy! Ask my nieces and nephews – for picky eaters, even they couldn’t get enough of them.
Love this simple snack recipe? Check out our other delicious Snack recipes like these Easy 5-Seed Crackers, Rosemary Roasted Beet Chips or our easy Homemade Popcorn.
Did you enjoy crunchy Kale Chips as much as we do?
Comment below! And rate the recipe to let us know how it turned out! Not making them today? Save crunchy Kale Chips for later by pinning it to your Snack Board and make sure to tag us at The Crooked Carrot Instagram to show us your Kale Chip creations!
“You never fail until you stop trying.” – Albert Einstein
Baked Kale Chips
Ingredients
- 1 bunch kale
- 1 tablespoon olive oil
Seasonings of choice
- 1/2-1 teaspoon salt & pepper
- 1-2 teaspoon nutritional yeast
- 1 teaspoon smoked paprika & cumin
Instructions
- Preheat oven to 275 degrees F
- Prep kale: Thoroughly wash and dry kale, rip/cut into 1-2 inch pieces, removing tough stems – save the stems for salads, breakfast eggs, or a smoothie
- Season: Add kale leaves to a large mixing bowl, drizzle in olive oil and massage kale until thoroughly coated, add seasonings and stir until coated
- In a single layer, spread kale out on two lined baking sheets – overlapped kale won't get crispy
- Bake for 15-20 minutes, stirring kale about half way through to ensure they don't burn. You may need to bake for another 5-10 minutes if the kale isn’t crispy yet. Keep a close eye on them as they can burn easily!
- Remove from oven and let cool slightly, kale will continue to crisp up after it’s removed from the oven.
- Enjoy immediately – these chips are best served fresh. Store leftovers in an airtight container at room temperature for 3-4 days.
Equipment
Notes
Nutrition
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I’ve gotta try this!