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Baked Kale Chips

These kale chips are made by tossing fresh kale leaves with a touch of olive oil and sea salt, then baking until crispy and vibrant green. The baking process crisps up the edges while preserving the leaf's natural brightness and earthy flavor, resulting in a satisfying snack with a delicate crunch and savory aroma.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4
Course: Main Course
Cuisine: Healthy Snacks
Calories: 50
Ingredients Equipment Method Notes

Ingredients
  

  • 1 bunch bunch kale preferably curly or dinosaur kale
  • 1 tablespoon olive oil light drizzle, enough to coat leaves evenly
  • 1/2 teaspoon sea salt preferably flaky sea salt
  • optional seasonings such as garlic powder, smoked paprika, nutritional yeast

Equipment

  • Oven
  • Baking sheet with parchment or silicone mat
  • Mixing bowl
  • Towel or paper towels
  • Cooling rack

Method
 

  1. Preheat your oven to 175°C (350°F) and line a baking sheet with parchment paper or a silicone mat for easy cleanup.
  2. Thoroughly wash the kale leaves under cold water to remove dirt and grit. Shake off excess water and pat dry completely with a towel or paper towels to ensure they crisp up well.
  3. Remove the tough stems from the kale and tear the leaves into bite-sized pieces, about 3-4 inches, aiming for uneven sizes for added texture.
  4. Place the torn kale in a large mixing bowl, then drizzle with about 1 tablespoon of olive oil. Toss gently to coat all the leaves evenly; you should see a light shimmer on each leaf.
  5. Sprinkle the sea salt evenly over the leaves, along with any optional seasonings like garlic powder or smoked paprika. Toss again to distribute the seasonings thoroughly.
  6. Arrange the kale leaves in a single layer on the prepared baking sheet, spreading them out so they aren't overlapping. This helps them crisp evenly and prevents sogginess.
  7. Bake in the preheated oven for 10-15 minutes. Keep an eye on the edges; they should turn a golden brown and feel crispy when gently bent. Check after 8 minutes to prevent burning.
  8. Once crispy and vibrant green with some toasted spots, remove the baking sheet from the oven. Transfer the kale chips to a cooling rack to prevent moisture buildup and keep them crunchy.
  9. Allow the chips to cool for 2-3 minutes to further crisp up. Then, enjoy immediately for the best crunch, or store in an airtight container once completely cooled.

Notes

For extra flavor, sprinkle additional seasonings after baking or experiment with different spices like cayenne or curry powder. Keep a close eye during baking to prevent burning, especially towards the end.