Kale chips are a wonderfully tasty, nutritious, & versatile snack. The healthy greens provide a fantastic chip base & you spice it up with whatever seasonings you choose. It’s a win for your taste buds & your body!
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This time of year, we’re always up to our eyeballs in greens – kale, spinach, lettuce, bok choy, swiss chards…you get the picture. So we’re perpetually in the hunt for new & interesting ways to enjoy our harvest.
These kale chips are so fantastic that we’ve gotten in the habit of making small batches every week for on-the-go snacking. They can be simply seasoned with a sprinkle of salt, pepper, and garlic. We’ve also had great success using taco seasoning, fry seasoning, and ranch mix. Basically, the possibilities are endless!
Start by washing & drying your greens. You want to make sure that they’re pretty darn dry, otherwise they won’t crisp up.
I’ve found that a couple of rounds in the salad spinner does the trick. If you don’t have one of those, I’d advise towel-drying your leaves.
Lay them out on a parchment or silicone-lined cookie sheet.
Pro Tip: Drizzle your leaves with the TINIEST amount of olive oil. I cannot stress this enough!
I’ve made these before with a “normal-sized” drizzle & they came out a goopy mess. Make sure there is literally only one drop of oil on each leaf – you can add more later if you really need it.
Massage that oil into the leaf – front & back – getting in all the cracks and crevices.
Top them with a sprinkle of your seasoning of choice. I would go light the first time out of the gate, until you get a sense of salt levels. I’ve definitely over-salted a few batches when I got heavy-handed.
Bake them off in the oven at 350 degrees F for 8-12 minutes.
Now I’m usually baking two trays at a time, so I place one tray top rack right and one bottom rack left – with the racks both in the middle of the oven. Halfway through, I rotate the trays top to bottom and turn them front to back. It helps with even baking.
The final chips should be crispy, but not brown. They burn easily, so keep a close eye.
Once the chips are done, remove them from the cookie sheet and place a cooling rack until they reach room temperature.
Store in an airtight container for about a week.
Are you ready to give kale chips a try? They’re the perfect lunch companion, mid-day snack, or healthy movie treat. So easy to make & packed full of nutrition, even the kids will love them!
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Quick & Tasty Kale Chips
Ingredients
- 1/2 lb kale
- 3 tsp olive oil
- 1 tsp seasoning of choice
Instructions
- Preheat oven to 350° F
- Line cookie sheet with parchment paper or silicone mat
- Wash & dry your kale leaves – making sure they are very dry
- Lay your leaves out on our cookie sheet and drizzle with olive oil
- Massage the oil into every crevice of your leaves
- Sprinkle with seasoning
- Bake for 8-12 minutes, rotating your trays halfway through. Chips should be crispy, but not brown.
- Cool chips on cooling rack and store in airtight container.
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