This baked Kale Chips recipe is a delicious alternative to eating a bowl of oily potato chips. These kale chips will not only satisfy your snack cravings, but also will leave you full of energy from this superfood!
All you need for this Kale Chips recipe is kale leaves, olive oil, and sea salt! A tasty, easy, and healthy alternative to potato chips! Use red pepper flakes, parmesan cheese, or vinegar for 3 other creative kale chips flavors!
Recently hubby over purchased kale for Kale Radicchio and Currant Salad and I didn’t want to waste the remainder. An idea came to mind that was originally given to my good friend by the kale vendor at our local farmer’s marker. Kale chips.
Kale is a unique, frilly green that is sturdy enough to be baked and essentially dehydrated to form a crispy “chip” instead of just wilt. A process similar to turning fresh herbs into dried herbs. The vibrant green only intensifies as the leaves decrease in size leaving you with a healthy snack food.
How to make kale chips? It’s pretty simple considering most of the time spent on them is in the oven baking. Just rinse your kale and dry it well, having a salad spinner
would come in handy for this recipe!
Then just tear off the leaves and toss them in olive oil evenly covering all the leaves. Lay out on a baking sheet and sprinkle salt. Bake until your leaves are perfectly crisp!
Kale has low calories and is filled with nutritious, making this the ideal snack for you and your family! Toss in olive oil, sea salt, crushed red pepper flakes, Parmesan cheese or even vinegar to create some other fun kale chip flavors!
If you loved this baked kale chips recipe, check out these other easy munchie recipes:
If you are looking for even more fabulous appetizers, snag a copy of my Easy Appetizers Beyond Dips Mini-Cookbook. Available here for only $0.99, one of these fun and festive appetizers sure to be the hit of any gathering!
- 10 large kale leaves
- 2-3 tablespoons extra virgin olive oil
- 1 tablespoon fine sea salt
- Preheat oven to 250 degrees. Rinse kale leaves and dry well. Any residual water will impact the speediness of this process. If you have a salad spinner that will work well. Tear leaves from ribs in 2-3 inch pieces.
- Toss dry kale leaves with extra virgin olive oil in a large mixing bowl. Try to evenly cover all leaves.
- Line a large rimmed baking sheet with aluminum foil and spread out kale leaves in a single layer. Sprinkle with fine sea salt.
- Bake in the oven for 10 minutes. Remove, turn and return for an additional 15 minutes. Turn oven off completely, but allow kale to remain in the oven until it has fully cooled and fully crisped.
- Store in an airtight plastic bag or container. Enjoy!
If you've tried this recipe, come back and let us know how it was!
I’m obsessed with this dish. Total salty, crunchy and way better than potatoes!