I’m just going to put this out there right now—anyone who says kale chips taste “exactly” like potato chips is lying to you. BUT, when done right, kale chips can be a super tasty, super healthy way to satisfy that craving for something crunchy and salty.
If you’ve ever had kale chips that were too chewy or too burnt or too absolutely, totally flavorless—this recipe right here is for you. Let’s walk through exactly how to make rockin’ good kale chips.
Tip 1: Get rid of dem stems.
No one wants to chew through woody kale stems. Go ahead and tear the kale off of the stems, and tear the pieces into chip-sized pieces. Toss the kale stems in the compost.
Tip 2: Season like whoa!
Kale is pretty flavorless when it’s cooked, so it’s crucial you add some serious flavor to the scene. My favorite mix is listed in the recipe below, but make sure you experiment!
Tip 3: Don’t crowd that pan.
Your kale needs lots of room to breathe in the oven—that’s what makes all the pieces crisp up. Spread the kale pieces out into one layer on a cookie sheet. If you need to, use a second sheet.
Tip 4: Low and slow is the way to go.
Normally when you’re roasting veggies, you want a nice and hot oven to get good caramelization—but that’s not true for kale chip-making. A low oven (around 300°F) allows all parts of the kale chip to get nice and crisp without burning the edges. It takes a little bit longer to get the chips finished, but the wait is worth it.
Follow those four tips, and you’re well on your way to making an awesome, crispity, crunchety, healthy side dish that pairs up perfectly with sandwiches and burgers! Enjoy.
Perfect Kale Chips Recipe
Makes 4 servings (about 1 heaping cup of chips)
- Cooking spray
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon chili powder
- 1/2 teaspoon paprika
- 1/2 teaspoon sea salt (plus more, to taste)
- 1 tablespoon nutritional yeast, optional (adds a slightly cheesy flavor)
- 1 large bunch curly leaf kale, stems removed and leaves torn into chip-size pieces (about 8 packed cups worth)
- 1 tablespoon olive oil or avocado oil
- Preheat oven to 300°. Spray a cookie sheet with cooking spray and set aside.
- In a small bowl, stir together the garlic powder, onion powder, chili powder, paprika, salt, and nutritional yeast, if using. Set aside.
- Place the kale pieces in a large bowl and drizzle the olive oil over all. Use your hands to massage the oil into the leaves of the kale; you really want all pieces of the kale coated.
- Sprinkle the spice mixture over the oiled kale and toss to coat.
- Spread onto the prepared baking sheet into one layer (use a second sheet if you need to spread out). Bake in preheated oven for 20-25 minutes, or until the kale is crispy and slightly brown. Remove from the oven and let cool 5 minutes on cookie sheet before serving. Sprinkle on more salt before serving, if desired.
Per serving: 69 calories, 3.6g fat, 8.3g carbs, 2.3g protein