Description
Simple and flavorful, crispy baked kale chips are a delicious, healthy alternative to chips! Enjoy as a snack, tossed in salads, or crumbled up and topped on soups.
Ingredients
- 1 bunch of kale (curly or flat)
- 1 tbsp olive oil (I usually use a little less)
Optional seasonings:
- mineral salt
- cracked pepper
- garlic powder
- nutritional yeast
- za’atar
- spice blend (cajun or chili powder)
- or whatever you feel like using…
Instructions
Preheat oven to 325 degrees F.
Prep: Wash kale thoroughly and pat dry. Remove leaves from stem and break up into the medium sized chunks, about 1 – 2 inch pieces.
Add oil + seasoning: Put leaves into a large bowl and drizzle with olive oil. Massage until coated. Add herbs/spices and toss to coat.
Layer: Lay pieces on a baking sheet lined with parchment paper making sure to keep a little space between. Don’t overcrowd them or they may not cook evenly and take longer to cook. Use two baking sheets if needed.
Bake: Place them in the oven on the middle rack for about 10 min. Check after 6 minutes or so and flip any that seem to be browning too much on the edges.
Store: Keep baked kale chips in an airtight container for up to 5 – 6 days.
Notes
Different types of kale cook differently and you should watch your oven after 10 min until you have perfected your chip. Lacinato kale may cook a little faster and should be watched closely after 10 minutes.
Nutritional information is calculated with 1 bunch of kale and 1 tablespoons olive oil. Spices and additional topping are not calculated as that will depend on what you are using.
RECOMMENDED EQUIPMENT: I love my Silpat or these parchment liners for lining this rimmed baking sheet (affiliate links). And for cooling kale chips, these wire racks are great.
- Prep Time: 10
- Cook Time: 10
- Category: Snack
- Method: bake
- Cuisine: Vegan