Crispy Kale Chips
User Reviews
5
Crispy Kale Chips
Description
This recipe begins by thoroughly washing and drying a bunch of kale, removing the tough ribs and tearing the leaves into chip-sized pieces. The kale is then tossed with olive oil to evenly coat each piece, allowing the oil to enhance the texture and help achieve a crispy finish during baking at 275°F. The pieces are arranged in a single layer to prevent steaming or sogginess and seasoned with freshly ground salt and black pepper.
Baking for 18 to 20 minutes dries out the kale leaves, creating a light, crisp chip while preserving some leafy structure. The result is a snack with a natural kale flavor amplified by the salty seasoning and gentle oiliness. These kale chips are a great alternative to processed snacks, offering a crunchy texture and subtle seasoning.
Once cooked and cooled, the chips can be stored in an airtight container or bag at room temperature for several days, maintaining their crispness. This recipe can be made with various types of kale; removing woody stems is important for a pleasant texture.
Ingredients
- 1 bunch kale stemmed and torn into 3-inch pieces (about 12 cups, see note 1)
- 2 tablespoons olive oil (see note 2)
- salt freshly ground
- black pepper freshly ground
Instructions
- Preheat the oven to 275 degrees. Fill a large bowl with water and add kale. Swish around to remove any dirt; drain. Dry thoroughly using a salad spinner or a clean kitchen towel.
- Tear the kale leaves into 1” – 2” pieces, discarding the ribs, and place in a large bowl. Drizzle with olive oil and toss with your hands until evenly coated.
- Arrange the leaves in a single layer (with NO overlap) on ungreased cookie sheets. Rub each leaf gently between your fingers as you work to ensure each is covered in oil. Sprinkle with salt and pepper.
- Bake for 18 to 20 minutes or until leaves are crispy.
Notes
- Any type of kale works; remove woody stems before tearing leaves to chip-sized pieces.
- Use olive oil or substitute with avocado oil or nonstick spray for coating the kale.
- Store finished kale chips in an airtight container or zip-top bag at room temperature for up to 4 days to maintain crispness.
- The recipe yields roughly 8 cups raw kale shrinking to about 4 cups of baked chips.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings (1 cup each)
Amount Per Serving
Calories 160 kcal
% Daily Value*
| Serving | 1 cup | |
| Calories | 160kcal | 8% |
| Carbohydrates | 18g | 6% |
| Protein | 9g | 18% |
| Fat | 9g | 14% |
| Saturated Fat | 1g | 5% |
| Sodium | 77mg | 3% |
| Potassium | 987mg | 21% |
| Vitamin A | 20080IU | 402% |
| Vitamin C | 241mg | 268% |
| Calcium | 302mg | 30% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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