If you are looking for a light, crunchy snack that feels satisfying without being heavy, kale chips are a great choice. Made with fresh kale, a little olive oil, and simple seasonings, these crispy baked chips are easy to prepare and require very little hands-on time. The secret to perfect kale chips is drying the leaves thoroughly and baking them until crisp without letting them burn. Once you master the basic recipe, you can customize the flavor with your favorite herbs and spices.
Main Essence of This Dish
Kale chips transform a humble leafy green into a crunchy snack that rivals traditional chips. Baking removes excess moisture from the leaves while preserving their earthy flavor. The result is a crisp, airy texture that works well as a healthy snack, lunchbox addition, or crunchy topping for soups and salads.
Ingredients
| Ingredient | Quantity |
|---|---|
| Fresh kale | 1 large bunch (about 200 g) |
| Olive oil | 1 tablespoon |
| Sea salt | 1/2 teaspoon |
| Garlic powder (optional) | 1/4 teaspoon |
| Black pepper (optional) | 1/4 teaspoon |
Equipment Needed
- Large mixing bowl
- Baking sheet
- Parchment paper (optional)
- Kitchen towel or salad spinner
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How to Make Kale Chips
Step 1: Prepare the Kale
Wash the kale thoroughly under cold running water to remove any dirt. Dry the leaves completely using a clean kitchen towel or salad spinner. This step is important because any remaining moisture can cause the kale to steam rather than become crispy.
Step 2: Remove the Stems
Strip the leaves away from the thick center stems and discard the stems. Tear the leaves into bite-sized pieces. Keep the pieces fairly uniform so they bake evenly.
Step 3: Season the Leaves
Place the kale in a large bowl. Drizzle with olive oil and toss gently until all the leaves are lightly coated. Sprinkle with salt and any optional seasonings. Use your hands to distribute the oil and seasoning evenly.
Step 4: Arrange on the Baking Sheet
Spread the kale in a single layer on a baking sheet. Avoid overcrowding the pan because overlapping leaves can trap moisture and prevent crisping. If necessary, use two baking sheets.
Step 5: Bake Until Crispy
Preheat the oven to 325°F (165°C). Bake the kale chips for 15 to 20 minutes, turning the tray halfway through cooking. Keep a close eye on them during the final few minutes because kale can quickly go from perfectly crisp to burnt.
Step 6: Cool and Serve
Remove the baking sheet from the oven and allow the chips to cool for a few minutes. They will become even crispier as they cool. Serve immediately or store in an airtight container.
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Flavor Variations
| Flavor | Additional Ingredients |
|---|---|
| Garlic Herb | Garlic powder and dried oregano |
| Spicy | Chili powder and cayenne pepper |
| Cheesy | Nutritional yeast or grated Parmesan |
| Lemon Pepper | Lemon zest and cracked black pepper |
| Smoky | Smoked paprika and garlic powder |
Tips for Perfect Kale Chips
- Dry the kale thoroughly before adding oil.
- Use only a small amount of oil; too much can make the chips soggy.
- Spread the leaves in a single layer.
- Rotate the baking sheet halfway through baking.
- Watch carefully near the end of cooking since kale burns easily.
- Let the chips cool completely for maximum crispness.
Storage
Store cooled kale chips in an airtight container at room temperature for up to 2 days. If they lose some of their crunch, place them in a warm oven for a few minutes to crisp them up again.
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Nutritional Information
The following values are approximate and based on one serving when the recipe makes four servings.
| Nutrient | Amount Per Serving |
|---|---|
| Calories | 70 |
| Carbohydrates | 5 g |
| Protein | 2 g |
| Fat | 5 g |
| Fiber | 2 g |
| Sodium | 180 mg |
| Vitamin A | High |
| Vitamin C | High |
| Vitamin K | High |
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Frequently Asked Questions
Why are my kale chips not crispy?
The most common reason is excess moisture. Make sure the kale is completely dry before seasoning and avoid overcrowding the baking sheet.
Can I use different types of kale?
Yes. Curly kale is the most popular choice because it becomes especially crispy, but lacinato (dinosaur) kale also works well.
Can I make kale chips ahead of time?
Yes. They are best enjoyed on the day they are made but can be stored in an airtight container for up to two days.
What seasonings work best with kale chips?
Sea salt, garlic powder, smoked paprika, nutritional yeast, lemon pepper, and chili powder are all excellent choices.
