I know what you are thinking. “Kale is so yesterday, Kim!” But really, Kale is still good for you. And even if you aren’t a fan, this recipe for Easy Crispy Kale Chips might just make you a convert.
Why Kale Chips?
Crispy Kale chips are a tasty way to eat your veggies and get your snack on, too. They are friendly for just about any diet or lifestyle such a Paleo, Keto, Whole30, Vegan, Vegetarian or Carnivore. This simple snack recipe has very few ingredients and takes just a few minutes to prep.
Kale has become somewhat of a cultural icon. People sell Kale t-shirts, bumper stickers, greeting cards and more touting “Kale Yeah!” There are even entire cookbooks dedicated to this polarizing cruciferous green. Some people say that Kale is no longer trending and that may be so. But, it’s still widely available and fairly popular from fine cuisine to fast food.
Superfood Crispy Kale Chips
Kale is considered a “superfood.” According to Merriam-Webster a superfood is “a food that is rich in compounds (such as antioxidants, fiber, or fatty acids) considered beneficial to a person’s health”. Kale, a member of the cabbage family, is related to broccoli and cauliflower. It fits the bill of being a superfood because just one cup of it can provide protein, vitamins, minerals and omega-3 fatty acids. These nutrients can help:
- strengthen bones
- protect vision
- lower blood pressure
- reduce the risk of diseases such as some cancers and diabetes
So, it’s something healthy and I can make a crispy, salty chip out of it? Sign me up. I like kale raw in salads and cooked in soups. But there aren’t may veggies I won’t eat. If you are skeptical about Kale, keep reading.
Ingredients in this easy Kale Chip recipe
This is one of those recipes that doesn’t need a ton of ingredients. You will just need:
- kale, the curly kind
- olive oil, or any neutral flavored oil
- coarse salt
That is it. I told you it was simple.
How to make perfect Kale chips
- Picking the best bunch of Kale: Make sure to pick kale that looks fresh and vibrant, not wilted or yellowed. When you get it home, remove the kale from any packaging or ties.
- Washing the Kale: Place the leaves in a large bowl filled with cool water. Swirl the kale around a bit and then let it sit for a few minutes. The sand and grit will sink to the bottom of the bowl. Remove the kale from the water with tongs or clean hands. Place it in a colander to drain.
- Drying the Kale: This is super important. You want to get the kale really dry. The best thing to use is a salad spinner. If you don’t have one, you can dry the leaves by hand with paper towels.
- Preparing the Kale: Cut the tough stems from the stalks of kale. These stems are not tasty and don’t crisp up during baking. Then, cut the leaves into 2 inch pieces. Place the cut leaves in a large bowl. Drizzle with olive oil. Massage the leaves so that the oil coats every part.
- Baking the Kale Chips: Prepare a couple of baking sheets by lining them with parchment paper. Spread the oiled leaves onto the baking sheets, making sure not to crowd the pans. You will want to have the leaves in one layer. Next, sprinkle with salt. Place the pans in a 300 degree oven and bake for 15-20 minutes. Cooking time will vary Watch them closely! Burnt kale chips are terrible.
Other ways to season baked Kale chips
I kept this Kale chip recipe super simple, but there are endless variations on how you can season them. For a Southwestern flavor, try cumin, chili powder and lime zest. You could use garlic powder, onion powder, basil and oregano for an Italian vibe. Lemon zest, garlic and oregano would make a great Greek flavoring. Sometimes I like to sprinkle nutritional yeast on them to give the kale chips a cheesy flavor. I really like simple flavors on these, but feel free to try your own seasonings.
Just make sure not to add liquids such as vinegar, lemon juice or hot sauce. This will keep the kale from getting crispy. You can experiment with these flavorings by making dipping sauces though! I think these crispy Kale chips would be awesome with a creamy, tangy dipping sauce.
You can use Kale Chips in other recipes, too.
If you don’t gobble up the chips all at once, you can use them in other recipes as a garnish or as a way to add a healthy crunch. I recently used them to top a Spicy Corn and Sausage Chowder. You could also put them on a salad or crumble them a little to to make a crispy topping for a baked potato.
Let me know if you try this recipe! Be sure to leave a comment or tag me on social media. I’d love to know how these turn out for you!
Easy Crispy Kale Chips
Ingredients
- 1 bunch Kale
- 2 TBSP Olive oil
- sea salt to taste
Instructions
- Preheat oven to 300°. Line two large baking sheets with parchment paper.
- Wash and dry Kale throughly, using a salad spinner or drying them by hand with absorbent towels.
- Using a sharp knife, trim away the thick stalks and cut the leaves into approximately 2 inch pieces.
- Place the cut leaves in a large bowl. Drizzle with olive oil. Massage the leaves so that the oil coats every part.
- Spread the oiled leaves onto the baking sheets, making sure not to crowd the pans. Make sure the leaves are in one layer. Sprinkle the leaves with salt.
- Bake for 15-20 minutes, until chips begin to crisp up. Cooking time will vary based on your oven's temperature. Watch closely so they do not burn.
- Remove pans from oven. Let chips cool for a few minutes. Then, enjoy! Chips can be stored in an airtight container for about 2 days.
Other Healthy Recipes you Might Love:
- These Healthy Juice Shots
- Here’s a tasty vegan salad.
- Try this vegetarian white bean soup.
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