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Get excited about these easy-to-make crispy baked kale chips! If you are still looking for that perfect healthy salty snack to help you reach your daily veggies intake, then we have a great option! Made with one of the most nutrient-packed foods on the planet, kale chips are a great option for packed lunches, picnics or simply for those daily unannounced salty cravings.
These Homemade Kale Chips Are:Â
- Crispy & Baked.
- The perfect homemade snack!
- Plant-based and Vegan-friendly.
- Full of endless flavor options.
- Perfect for savory snack lovers.
- Easy & cheap to make.
These Kale Chips are a great option for when you are craving that salty, healthy snack. Kale is one of the best foods you can put in your body. Loaded with antioxidants and anti-inflammatory nutrients. It’s also very cheap! Best of all, kids love this snack too. It’s a great way to get those picky little ones to get some extra greens.
These Baked Kale Chips are Easy as 123Â
These super easy-to-make Kale Chips are pretty low maintenance when it comes to recipes for kale chips. You won’t need an expensive dehydrator machine or any other fancy implements. An oven, kale, olive oil, and salt will suffice, which is great because snacks shouldn’t be complicated, right?Â
See how fool-proof these crispy kale chips are for yourself!
Benefits of Enjoying Kale Chips as a Snack.
Benefits of Enjoying Kale Chips as a Snack.You may be wondering, ‘are kale chips healthy?’ I am here to tell you that yes they are! This kale chip recipe is tasty and chocked full of great benefits! When you eat this delicious kale chips recipe, you are gaining a multitude of benefits including:
- A Reliable Source of Vitamin K.
- Excellent Source of B Vitamins.
- Incredibly Versatile.
- Low Energy Density.
- Loaded with Powerful Antioxidants.
The Ingredients and Substitutes
- Kale: 1 head of your favorite variety.
- Olive Oil: 1 teaspoon
- Sea Salt: a few generous pinches, to taste.
How to Make Baked Kale Chips?
Keep scrolling to the recipe card for the complete list of ingredients and recipe instructions!
- Preheat the oven to 350 degrees F (175 degrees C).
- Cut kale leaves into 2 to 3-inch pieces.
- Wash and dry the kale. I use a salad spinner because the leaves need to be very dry.
- Put the kale in a large bowl, pour in the oil, and massage the oil into the kale using your fingers.
- Spread the kale leaves out on a nonstick baking sheet lined with a silicone mat or parchment paper.Â
- Sprinkle sea salt on top of kale, and place in the oven. (Or other seasoning depending on what flavoring you are using).
- Bake for 10 – 15 minutes. Keep an eye on them to make sure they do not burn.
- Remove from the oven when the kale is crispy.
Baked Kale Chips Recipe Notes & Tips
This recipe is pretty foolproof but here are a few reminders and things to avoid to help your baked kale chips come out perfectly! Here are my recommendations:
- Make sure the kale leaves are really dry. Otherwise, you won’t have the crunchiness you’re looking for. You can use a salad spinner to ensure there’s no water left.Â
- Be very vigilant when the Kale Chips are in the oven. One minute more or less can make a huge difference. So make sure you’re checking on them regularly!
- Keep the kale leaves large. You want to tear away the stems, but keep the leaves themselves a fair size. They’ll shrink once they’re baked, so you want them large.
- Keep it in single layers on the baking sheet.
- Allow the kale chips to rest on the baking sheets once outside the oven. This will help them crisp up even more.
Optional Add-InsÂ
The great thing about these easy-baked kale chips is that the flavoring can be so versatile! Here are a few ingredients to sprinkle on top of your kale chips to add some extra special flavors.
- Nutritional Yeast: If you’re looking for a more cheezy flavor, add some nutritional yeast along with the salt.Â
- Garlic: Sprinkle on some garlic powder with sea salt for a garlic-flavored kale chip.
- Smoky Paprika: Add one teaspoon of paprika to your oil and salt mixture.
- Lemon: As soon as they come out of the oven, finely grate lemon zest over your Kale Chips.
- Sea Salt and Vinegar: Mix one tablespoon of olive oil with one tablespoon of Vinegar and add salt to taste. You can use any vinegar you like!
Have fun with it and give a variety of these different seasonings a try.
FAQs
Can you store kale chips?
These crispy kale chips are best served fresh, but you can store them in an airtight container for 2 days.
Why are my kale chips soggy?
It all has to do with too much moisture on your kale before you bake them. After you wash the kale make sure that it’s 100% dry. If you have a salad spinner on hand, consider using it to help dry off your kale.
Should I buy kale chips?
There is no need to buy kale chips when making your own is so easy. Follow this recipe to easily make your own delicious kale chips!
More Vegan Snack Recipes You’ll Love
- Chai Popcorn
- Vegan Cheesy Zucchini Chips
- Coconut Bites
- Butternut Squash Chips
- Crispy Apple Chips
Photos by Alfonso Revilla
Crispy Baked Kale Chips
Ingredients
- 1 head of your favorite variety of kale
- 1 teaspoon of olive oil
- A few generous pinches of sea salt
Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- Cut kale leaves into 2- to 3-inch pieces.
- Wash and the dry kale. I use a salad spinner because the leaves need to be very dry.
- Put the kale in a large bowl, pour in the oil, and massage the oil into the kale using your fingers.
- Spread the kale leaves out on a nonstick baking sheet lined with a silicone mat or parchment paper.
- Sprinkle sea salt on top of kale, and place in the oven.
- Bake for 10 - 15 minutes. Keep an eye on them to make sure they do not burn.
- Remove from the oven when the kale is crispy.
Notes
- Make sure the kale leaves are really dry. Otherwise, you won’t have the crunchiness you’re looking for. You can use a salad spinner to ensure there’s no water left.Â
- Be very vigilant when the Kale Chips are in the oven. One minute more or less can make a huge difference. So make sure you’re checking on them regularly!
- Keep the kale leaves large. You want to tear away the stems, but keep the leaves themselves a fair size. They’ll shrink once they’re baked, so you want them large.
- Keep it in single layers on the baking sheet.
- Allow the kale chips to rest on the baking sheets once outside the oven. This will help them crisp up even more.
Nutrition
Disclaimer: Although plantbasedonabudget.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Plantbasedonabudget.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.
