This simple recipe for kale chips is the healthy snack you’ve been waiting for. Quick, easy, and made using the simplest of ingredients! Let’s go over an easy recipe, some variations, and of course, all the tips and tricks you’ll need to make the best kale chips you ever did eat.
…I never thought I’d enjoy kale chips
I’m not kidding, bestie. If you had asked me whether I was going to be posting a recipe for how to make kale chips a few months ago, I would have laughed. Laughed, I tell you! But then something magical happened, I had leftover kale and I decided to actually take the plunge, and give them a shot.
And holy wow wee. It was a revelation.
I know, I know…kale chips are, like, so totally, 2015. I’m (fashionably) late to the party here. So, to make it up to you, I’m going to fill this post up with information on how to make perfect kale chips – tips and tricks to make sure that your baked kale adventure is successful every single time!
4 tips to make perfect Kale Chips
- Keep the leaves large (don’t use the stems, they tasty…woody) – they’ll shrink as they bake!
- Spread your seasoned kale into a single layer on your baking tray for evenly-baked chips. Ideally, you’ll flip the chips halfway through the cooking process (but I know a lot of people don’t really have the patience for this, so at the very least, turn your tray around in the oven).
- Wash your kale. But make sure to dry it too! Patting your kale dry with paper towels can be the difference between crispy and delicious, or soggy and meh.
- Low and slow temperatures are key. If the temperature is too high, the kale will burn before it crisps.
Frequently Asked Questions
Depending on how you season them, and what you serve them with – yes, kale chips are healthy. Kale (yes, even baked kale) is a low calorie food that happens to be filled with nutrients.
To ensure your kale chips don’t turn out soggy, make sure to thoroughly pat dry your kale after washing it. And go easy on the olive oil, bestie. You need to enough coat it, not teach it how to swim!
You can store kale chips in an airtight container for up to 3 days – make sure to let the chips cool to room temperature first. In order to prevent moisture, you can add a layer of uncooked rice to the bottom of your container.
Both lacinato (aka. Tuscan kale, dinosaur) and curly kale are suitable. While neither really tastes better than the other, I find that curly kale holds any seasoning and added flavours better.
No, bestie. They’re delicious in their own way, but not really anything like potato chips.
Kale Chip variations
I’ve provided a very simple and easy recipe below, but in case you’re looking for a few ways to spice up your relationship with kale chips, here are a few suggestions:
- Sriracha and garlic salt, with a touch of maple syrup for kick with sweeter notes.
- Equal parts miso and soy sauce for some Asian flair.
- Garam masala seasoning and coconut oil for some Indian magic.
- A cheesy version of this recipe by sprinkling some shredded Parmesan cheese on top the kale before baking.
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If you tried this recipe, please do comment below and let me know what you think! Tell me about your favourite way of seasoning your kale chips. As usual, make sure to follow me on Facebook, Pinterest, Instagram and Twitter for all the latest. Or just sign up to be a part of my mailing list.