Healthy Baked Kale Chips
70kcal
Ingredients
- 1 large bunch curly kale about 10-12 oz or 300g – Look for fresh, vibrant green leaves without yellowing.
- 1-2 tablespoons extra-virgin olive oil Use good quality for best flavor; it helps crisp the leaves.
- ½ teaspoon fine sea salt to taste
- Optional: Freshly ground black pepper, garlic powder, or other seasons
Equipment
- Parchment paper
- Large mixing bowl with
- Salad Spinner
- Sharp knife
Method
- Preheat your oven to 300°F (150°C). Line one or two large baking sheets with parchment paper (this prevents sticking and makes cleanup easy).
- Wash the kale thoroughly under cool water to remove any dirt. Pat completely dry with a salad spinner or kitchen towels – moisture is the enemy of crispiness!
- Remove the tough center stems: Hold the stem end and strip the leaves downward, or use a knife to cut along the stem. Tear the leaves into bite-sized pieces (about 2-3 inches) – they'll shrink as they bake.
- Place the kale pieces in a large bowl. Drizzle with 1 tablespoon olive oil. Massage the oil into the leaves gently but thoroughly with your hands for about 1-2 minutes – this ensures even coating.
- Sprinkle with sea salt (start with ½ teaspoon) and toss again. Taste a piece and add more salt if needed.
- Arrange the kale in a single layer on the prepared baking sheets. Don't overcrowd – use two sheets if necessary for even baking.
- Bake for 15-20 minutes, rotating sheets halfway through. Check at 15 minutes – chips are done when they're lightweight, crispy, and the edges are slightly browned (but not dark brown or they'll taste bitter).
- Let cool for 5 minutes on the sheets – they'll crisp up more as they cool. Enjoy immediately!
Nutrition
Serving1cupCalories70kcalCarbohydrates7gProtein3gFat4gSaturated Fat0.5gPolyunsaturated Fat0.7gMonounsaturated Fat2.5gSodium300mgPotassium350mgFiber3gSugar2gVitamin A7000IUVitamin C80mgCalcium100mgIron1.2mg
Notes
Storage Tips
Kale chips are best eaten fresh, but store leftovers in an airtight container at room temperature for up to 2-3 days. Add a silica packet or paper towel to absorb moisture and keep them crisp. Avoid the fridge – it adds humidity and makes them soggy.Extra Tips for Success
- Dry, dry, dry! The #1 reason chips fail is residual water.
- Low and slow oven temp (300°F) prevents burning.
- Massage the oil in well – it helps seasonings adhere.
- Watch closely the last few minutes; ovens vary.
- Use convection setting if you have it for even crispier results.
- Use the Yuka App to make sure you find quality ingredients free of harmful additives.
Variations
- Cheesy (Vegan): Add 2 tbsp nutritional yeast before baking for a cheesy, umami flavor.
- Spicy: Toss with chili powder, cayenne, or smoked paprika.
- Garlic Parmesan: Sprinkle garlic powder and grated Parmesan (non-vegan).
- Lemon Pepper: Zest of one lemon + black pepper.
- Everything Bagel: Use everything bagel seasoning.
Make Ahead Options
Bake a double batch and store as above. Prep washed, torn kale up to 1 day ahead and keep in the fridge – toss and bake when ready.What to Serve With
- As a snack on its own!
- Crumbled over salads or soups for crunch.
- Alongside hummus, guacamole, or yogurt dip.
- With sandwiches instead of chips.
- Movie night platter with popcorn and nuts.