• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
  • Paleo Recipes
    • Recipe Index
    • All Recipes
    • Instant Pot® Recipe Roundup
    • Paleo Packed Lunch Roundup
    • Whole30® Recipe Roundup
  • My Cookbooks
    • Nom Nom Paleo: Let’s Go!
    • Ready or Not!
    • Nom Nom Paleo: Food for Humans
  • Spice Blends
  • Shop
  • Events
  • Paleo Meal Plans
  • About
    • What’s Paleo?
    • About Michelle Tam
    • Nom Nom Paleo in the News

Nom Nom Paleo®

Paleo recipes and more from New York Times bestselling cookbook author Michelle Tam!

  • Email
  • Facebook
  • Instagram
  • LinkedIn
  • Pinterest
  • Twitter
Home » Blog » Uncategorized » Whole30 Approved DIY Snacks: Baked Kale Chips

Whole30 Approved DIY Snacks: Baked Kale Chips

I first heard about baking my own kale chips a few years ago from my sister, the DIY chef extraordinaire. I tried it a few times but I stopped making them because it was so much easier tearing open a bag of potato chips. Now that I’ve turned Paleo, baked kale chips are making a comeback in our house.

On the interwebs, my two favorite baked kale chip recipes are on Steamy Kitchen and Gluten-free Girl and the Chef. When I made the chips this afternoon, I used both of them as a guide.

The key points Jaden and Shauna stress are:

  1. The kale leaves must be SUPER DRY.
  2. Bake the kale at 350 F.
  3. Cook the chips for 12 minutes.
  4. Salt AFTER the kale chips are out of the oven.

Here’s what I assembled to make my own chips:

  • 2 bunches of red kale
  • 1-2 tablespoons of avocado oil
  • fleur de sel

Here’s what I did:

I preheated the oven to 350 F. Then, I removed the leaves from the stems and washed the leaves well in a few changes of water. The stuff I bought was DIRTY.

Then, in small batches, I spun the leaves dry in a salad spinner.

Er, my kid actually manned the salad spinner It helps to utilize child labor.

I tossed the dry leaves with avocado oil and I used my hands to distribute the oil evenly. I lined a baking sheet with parchment paper and lay some of the leaves on top in a single layer.

Make sure the leaves are all flat and not folded over or they won’t crisp properly.

After 12 minutes, just like Jaden and Shauna said, the chips were finished.

Set your timer because if it burns it will be bitter. Once the kale was out of the oven, I seasoned the chips with some fleur de sel.

I ended up making 4 trays of chips but we only have a small Tupperware container left. This stuff is addictive! And my kids feel the same…SCORE!

7

Thrive Market   LunchBots   Real Plans

Reader Interactions

Comments

  1. Theresa Corona says

    January 4, 2022 at 11:57 pm

    Does it have to be red kale?

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Logged in as . Log out? Required fields are marked *

Primary Sidebar

Archives

About Nom Nom Paleo Nom Nom Paleo Cookbooks Nom Nom Paleo App Nom Nom Paleo Spices
  • Email
  • Facebook
  • Instagram
  • LinkedIn
  • Pinterest
  • RSS
  • Twitter
  • YouTube

Popular Posts

  • A slice of paleo and Whole30 sausage breakfast casserole on a white plate. Italian Sausage Breakfast Casserole (Whole30, Gluten Free)
  • An overhead shot of two hands holding a sheet pan filled with chicken, Brussels sprouts, and bacon. Sheet Pan Chicken and Brussels Sprouts
  • An overhead shot of a frying pan filled with Egg Roll In A Bowl (also known as Potsticker Stir-Fry), a keto, paleo, and Whole30 one-pan meal. Egg Roll in a Bowl (Keto, Whole30, Gluten Free)
  • An overhead shot of Paleo Potstickers and a dipping sauce Paleo Potstickers (Gluten Free, Nut Free)

Footer

COPYRIGHT© NOM NOM PALEO LLC. All rights reserved. The content on this website may not be copied or reproduced in any manner whatsoever without prior written permission.

HOME  •  PRIVACY POLICY  •  CONTACT

Copyright © 2023