These crispy kale chips will disappear faster than you can make them! They are oven baked, super healthy and have a perfect crunch.
This post was originally published on April 12, 2014.
My kids devour these. Which is odd since they say they don’t like kale. Who am I to inform them that these crispy bites of goodness actually are kale?
Healthy snacks that don’t taste healthy are arguably the best kind. You’re able to satisfy that salty chip craving while getting extra nutrients, what more could you want?
This recipe for these baked kale chips is so simple, yet so flavorful! All you need is:
- Fresh kale
How To Make Kale Chips
Thankfully making these recipe is easy since we go through them so quickly! Here’s what to do:
- Spread kale on a parchment lined baking sheet.
- Drizzle with oil/liquid and seasonings and massage it into the kale then spread it out again.
- Bake until crispy.
Keep things interesting by mixing up the flavors! Here are some ideas you can try for variation:
- Season salt
- Nutritional yeast
- Onion powder
- Dried mustard
- Black pepper
- Cayenne pepper
- Chipotle powder
- Taco Seasoning
- You can also use other greens like chard or collards.
These kale chips can be popped plain, or try with any of these for dipping:
Preparation and storage suggestions
- Be sure to dry the kale thoroughly after washing, you don’t want soggy chips!
- I like to remove the stems and tear apart the leaves by hand, but you can also use a knife.
- Make these kale chips oil free; instead use lemon juice, broth, aquafaba or any other liquid you prefer to coat the kale to get the seasonings to stick.
- Make sure to stir the kale chips around halfway through baking to make sure they crisp evenly.
- If you have leftovers, leave them uncovered on the counter and they will still be crispy the next day.
Yes they are! Kale is packed with healthy vitamins like A, K, B6, and C. It’s also a good source of minerals like potassium and copper. Plus, it’s low calorie! To keep kale chips extra healthy, sub out the oil for lemon juice or broth, and keep the salt to a minimum.
As much as it might seem odd, don’t wrap them up! Leave them uncovered at room temp to keep them as crispy as possible.
This can happen for a couple reasons; not drying the kale enough, or not baking them long enough. Make sure to dry the kale completely before seasoning and baking, as leftover moisture causes them to steam and get soft instead of crisp.
Rip up the washed and dried kale, season, and bake!
No! If you refrigerate kale chips they will get soggy, and no one wants soggy chips!
More Vegan Snacks
Tasty, healthy snacks are awesome, and when they’re made from whole food, plant based ingredients even better! Keep the hanger at bay with these snacks:
- No Bake Carrot Energy Bites
- Healthy Spinach Artichoke Dip
- Vegan Gluten-Free Oatmeal Raisin Cookies
- Dried Chickpeas
- Roasted Carrot Hummus
Crispy Oven Baked Kale Chips
- 1 bunch kale , washed and fully dried (see note)
- Drizzle of oil , about 1-2 teaspoons, optional (see notes for oil free)
- 1/8 teaspoon sea salt
- 1/8 teaspoon garlic powder , optional
- Or other seasonings of choice
- Preheat oven to 325 F/ 165 C
- Remove the stems from the kale and cut the leaves into pieces. I like to use my hands to do this then tear them into pieces. Or you can cut with a knife.
- Spread kale over a parchment lined baking sheet.
- Drizzle with the oil/liquid, salt and garlic powder. Massage into the kale.
- Spread back out and bake for 10 minutes. Mix up to expose any pieces underneath, then bake another 10 minutes. Watch to make sure they don’t burn. If they need longer to get fully crispy then bake 3-5 more minutes until crisp.
- To make these oil free, you can skip it or to get the seasoning to stick you can use lemon juice, broth, aquafaba or any other liquid you prefer.
- You can leave leftovers uncovered on the counter and they will still be crispy the next day.
- You can use other greens too, like chard or collards.
Recipe by Veggies Don’t Bite, visit our site for more great plant-based recipes.