These oven-baked kale chips are a delicious homemade snack. Just like potato chips, you can’t stop with just one. Also great for parties.
Imagine eating as many crunchy snacks as you like while feasting on things you love without feeling terrible afterward. That’s the joy of these baked kale chips from scratch. These crispy kale chips are easy to make, have no secret additions, and are devoured by even the pickiest diners. They are made by rapidly throwing together three simple ingredients – fresh kale, olive oil, and sea salt – then roasted low and slow for under 20 minutes.
Tips for Success
Even though kale chips are simple to create, there are a few things to keep in mind for the best results:
Dry leaves completely
The key to crispy kale chips is thoroughly drying your kale leaves. Use paper towels or a dry dish towel to remove any remaining water after washing and spinning your kale. Kale chips become soggy when the leaves become wet.
Don’t overdo the oil
Use a light hand when coating the dry kale leaves with olive oil. You don’t want to drown them because they won’t crisp up.
Use a large rimmed baking sheet to allow each kale leaf to rest flat in a single layer. Bunched or folded over leaves will not crisp evenly. Bake in batches as necessary.
Brown means bitter when it comes to baked kale chips. Because you can’t assess the color of kale chips, it cannot be easy to know when they’re done. Remove roasted kale chips from the oven before they brown but are still slightly tender in the center. But don’t worry; they’ll continue to crisp up once you remove them from the oven and allow them to cool. You may need to experiment to find the proper proportion for wonderfully crispy baked kale chips.
What Kind of Kale Is Best for Baked Kale Chips?
Baked kale chips can be made with any type of kale, curly or flat. Some home cooks prefer flat lacinato kale, also known as “dinosaur” kale, due to its leathery texture, while others like the frilly appearance of curly kale. Test batches of both to see which you prefer.
How to Store Baked Kale Chips to Keep Them Crispy
If you eat only some at a time, keep baked kale chips properly so they stay crisp and don’t turn mushy. Here’s how to keep homemade baked kale chips fresh:
Let them cool
Baked kale chips from the oven still emit enough moisture to get soggy. Allow them to cool completely before storing.
Airtight is just right
Most baked kale chip recipes containing salt or other dry ingredients can be stored in an airtight container at room temperature for up to a week, but they’re best eaten within two or three days. Baked kale chips seasoned with something perishable, such as cheese, should be refrigerated in an airtight container.
- 1 kale bunch
- 1 tablespoon extra virgin olive oil
- 1 teaspoon sea salt flakes
- Gather all of the ingredients.
- Preheat the oven to 300 degrees Fahrenheit (150 degrees Celsius). Using parchment paper, line a rimmed baking sheet.
- Remove the kale leaves from the thick stalks with a knife or kitchen shears and shred them into bite-size pieces.
- Using a salad spinner, thoroughly dry the kale.
- Toss the kale leaves with olive oil to mix. Sprinkle with salt and spread out in a uniform layer on the baking sheet without overlapping.
- Bake for 20 to 30 minutes or until the sides begin to brown but are not burnt.
Learn more: 12 Healthy Sheet Pan Dinners for Winter