Baked kale chips are a simple, tasty, and healthy snack that you can easily make at home! Once you start munching on them, you won’t want to stop!
Kids and adults love them because they’re crispy, savory, and taste like bad-for-you snacks. Lucky for us, baked kale chips also happen to be Whole30, low carb, and keto-friendly!
To make kale chips, however, there are a few key points to keep in mind:
- The kale leaves must be SUPER DRY.
- Bake the kale at 350°F.
- Cook the chips for 12 minutes.
- Salt AFTER the kale chips are out of the oven.
Time to make Baked Kale Chips!
Serves 2
Ingredients:
- 1 pound green curly kale (or 1 large bunch)
- 1-2 tablespoons avocado oil, coconut oil, or extra virgin olive oil
- Fleur de sel, Magic Mushroom Powder, nutritional yeast, or your favorite seasoning salt
Equipment:
- Chef’s knife
- Cutting board
- Salad spinner
- Large bowl
- Measuring spoons
- Rimmed baking sheet
- Parchment paper
Method:
Preheat the oven to 350°F. Then, remove the leaves from the stems and wash the leaves well in a few changes of water. (The stuff I buy from the farmer’s market is often dirty. I don’t know about you, but I find that chips taste better sans dirt.)
Then, in small batches, spin the leaves dry in a salad spinner.
Pro tip: If at all possible, use child labor to help with the spinning. (I love this old picture of Ollie assisting me in the kitchen!)
Toss the dry leaves with avocado oil and use your hands to distribute the oil evenly.
Then, line 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. Also, if your kale doesn’t fit on one tray in a single layer, divide them onto two trays!
Pop the tray in the oven, and…
…after just 12 minutes, the chips’ll be done! (Set your timer and keep an eye on the kale, ‘cause if the chips burns, they’ll be bitter – and so will you.)
Once the kale’s out of the oven, season the chips with some fleur de sel, Magic Mushroom Powder, nutritional yeast, or your favorite seasoning salt.
Eat ’em up! If you have any leftovers, store them in an airtight container at room temperature for up to two days…but you might as well eat them all because they might get soggy later!
Looking for more recipe ideas? Head on over to my Recipe Index. You’ll also find exclusive recipes on my iPhone and iPad app, and in my cookbooks, Nom Nom Paleo: Food for Humans (Andrews McMeel Publishing 2013) and Ready or Not! (Andrews McMeel Publishing 2017)!
PRINTER-FRIENDLY RECIPE CARD
Baked Kale Chips
Ingredients
- 1 pound green curly kale or 1 large bunch
- 1-2 tablespoons avocado oil coconut oil, or extra virgin olive oil
- Fleur de sel Magic Mushroom Powder, nutritional yeast, or your favorite seasoning salt
Instructions
- Preheat the oven to 350°F. Then, remove the leaves from the stems and wash the leaves well in a few changes of water. (The stuff I buy from the farmer’s market is often dirty. I don’t know about you, but I find that chips taste better sans dirt.)
- Then, in small batches, spin the leaves dry in a salad spinner.
- Toss the dry leaves with avocado oil and use your hands to distribute the oil evenly.
- Then, line 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. Also, if your kale doesn't fit on one tray in a single layer, divide them onto two trays!
- Pop the tray in the oven, and after just 12 minutes, the chips’ll be done! (Set your timer and keep an eye on the kale, ‘cause if the chips burns, they’ll be bitter – and so will you.)
- Once the kale’s out of the oven, season the chips with some fleur de sel, Magic Mushroom Powder, nutritional yeast, or your favorite seasoning salt.
Notes
Nutrition
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