Baked Kale Chips
If you’re looking for a healthy and satisfying alternative to greasy potato chips, this recipe is for you! These baked kale chips are super easy to make and will come out of the oven crispy and delicious! But there are a couple of things to keep in mind before you begin.
First, you’ll want to find the right combination of oven temperature and cooking time. These chips will burn very quickly, so keep a close eye on them, especially the first time you make them. Here, a 325-degree oven and 6-7 minutes was all that was needed to yield crispy chips that weren’t soggy or overly bitter and brown. I have also baked these in a 300-degree oven for about 22 mins. After 10 mins, I rotated the baking sheet and then cooked for another 12 minutes until the kale started to firm up. So you will want to test this closely in your own oven to find the right balance.
Next, the kale needs to be completely dry before baking it. Moisture left on the leaves can create steam, which leads to soggy chips. Also, don’t overdo it on the olive oil. Add a small amount and massage it in until each leaf is very lightly coated. If more oil is needed, add it in very small increments until each leaf is coated.
Finally, feel free to experiment with any combination of seasonings you desire. Basic sea salt is perfect on its own, but in this recipe, the addition of smoked paprika, garlic powder, and ground cumin adds a little more depth to the flavor. See note below for an alternative seasoning mix that is amazing too!
- 2 large bunches kale
- 1.5 Tbsp extra virgin olive oil or coconut oil
- 1 Tbsp smoked paprika
- 2 tsp garlic powder
- 2 tsp ground cumin
- sea salt (to taste)
Preheat oven to 325°F and line a baking sheet with parchment paper. Set aside.
Remove the tough stems and tear kale into large chunks.
Wash kale leaves and dry COMPLETELY before adding to a large mixing bowl. Drizzle with a little oil and toss to combine while rubbing each leaf with your fingers to make sure it is evenly coated in oil
Sprinkle smoked paprika, garlic powder, and cumin on top of kale and season with sea salt, to taste. Toss until evenly combined.
Arrange seasoned kale leaves on prepared baking sheet in a single layer, being careful to not overcrowd them. Work in batches, if necessary.
Place baking sheet in pre-heated oven and bake for 5-6 minutes before rotating the pan. Bake for another 1-2 minutes. Do not overcook. Remove chips from oven when they are still mostly green, with only a tiny bit of brown developing,
Let chips sit for 2-3 minutes to crisp up a bit more before serving. Enjoy!
Alternative seasoning blend:
1-1/2 Tbsp nutritional yeast
1 tsp garlic powder
3/4 tsp chili powder
1/2 tsp onion powder
1/2 tsp smoked paprika
1/4 tsp sea salt
1/8 tsp cayenne pepper
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