If you find yourself constantly craving chips, then you’re going to be all over this snack recipe. Made with kale and baked instead of fried, these crunchy gems are a much healthier alternative to traditional potato chips.
The first time I made kale chips I remember thinking, wow, these are amazing! When baked properly, they really do make the perfect base for a satisfying chip alternative. The grand dame, kale chips are among the healthiest and tastiest of all veggie chips. Yes, kale is good and all but why leave all those other amazing vegetables out in the cold? With enough love, seasoning, and heat, pretty much any vegetable can crisp up deliciously and be a healthy stand-in for classic potato chips.
With this simple recipe you’ll be well on your way to vegetable chip bliss. This recipe for kale chips is a classic that you can definitely spice up to suit your own taste. I think kale chips taste amazing with a simple combination of olive oil and sea salt, but other seasonings such as black pepper, crushed red pepper, grated parmesan cheese, sumac, lemon-pepper, and hot curry are also pretty darn tasty.
yields 4 servings
4 handfuls curly kale, or more (Italian Lacinato kale also works really well)
1-2 tablespoons extra-virgin olive oil
sea salt, to taste
black pepper (optional)
1. Preheat oven to 150°C and line a large rimmed baking sheet with parchment paper.
2. Remove the tough center ribs from the kale and roughly tear into large pieces. Wash and rinse and add to a salad spinner to remove all the water.
TIP: The kale should be thoroughly dry, otherwise if you place wet kale in the oven, it’ll steam and turn limp and soggy.
3. In a small bowl, add the olive oil and a couple pinches of sea salt. Massage in the oil mixture into the kale, making sure all the nooks and crannies are coated. Now sprinkle with pepper, if using, and toss to combine.
4. Arrange leaves in a single layer on the prepared baking sheet (being sure not to overcrowd the kale, you will likely need two baking sheets).
5. Bake on the middle rack of the oven for 10 minutes, rotate the pan, and bake for another 12 or so minutes more until the kale begins to firm up (the leaves will be crackly when touched still green and although they look shrunken, this is normal). I bake for 22 mins. total in my oven, but since every oven is a little different keep an eye on them the last few minutes to make sure they don’t dry out too much and start to brown — they should remain green with little to no brown.
6. Remove from the kale from the oven and cool on the baking sheet for 3 minutes.
7. Repeat this process with the rest of the kale.