If you’re anything like me you would love a good kale chips recipe. You’ve heard of the chocoholic? That’s not me. I’m more of the chipaholic. The rule around here is, you can bring the chips into the house but you can’t open them in front of Mommy. I will eat them. All of them. Do they have a 12 step program for potato chip addiction? They should!
So you can imagine my delight when I saw the bag of kale chips for sale in my local grocery store, I couldn’t buy them fast enough. Really? A green leafy vegetable that’s excellent for me combined with the salty crispiness of a potato chip? Oh yes! By now, I’m thinking you all know what I did next…you most likely can finish this post. (All together now) I thought, “I can make kale chips. How hard can it possibly be?” As I’ve discovered, not that hard. But there are a few little tricks to the kale chip recipe to make sure they come our crisp and not limp. And the best part is that I can season them anyway I like to fit my ever changing mood.
The recipe below is for a spicy kale chip but you can make it simpler by using an oil of your choice and salt. I’m Italian so I think everything is better with olive but you can avocado, coconut, sesame, etc. and get a slightly different flavors. I love how you can take kale, one of the best vegetables for you, and turn it into a nutritious snack that you crave. I’m warning you now, the kale chip is addictive, but the only addiction you’ll have that you’ll be happy about. You know what time it is: get to the store, buy some kale and start creating. I love to hear how you make these recipes your own so please leave me a comment and tell me about your new food creation.
Baked Kale Chip Recipe
INGREDIENTS (this has a kick, you can use any seasoning you like)
- 1/2 bunch kale leaves
- 1 tsp olive oil(or sesame, avocado, coconut)
- 1 tsp garlic powder
- 3/4 tsp chili powder
- 1/2 tsp onion powder
- 1 tsp sea salt (your choice)
- 1/8 tsp cayenne pepper (optional)
- sprinkle sesame seeds
Preheat oven to 300F.
Remove leaves from the stems of the kale and roughly tear it up into large pieces. Wash and spin the leaves until thoroughly dry. Place kale leaves in a large bowl and drizzle them with the oil. Rub each leaf until all kale leaves are completely coated with the oil. Sprinkle on the spices/seasonings and toss to combine.
Spread out the kale onto a parchment lined baking sheet into a single layer, being sure not to overcrowd the kale.
Bake for 15 minutes, rotate the pan, and bake for another 15 minutes until the kale begins to firm up. The kale will look shrunken, but this is normal. Cool the kale on the sheet for 10-15 minutes before serving. They need to cool completely in order to achieve a nice crispiness. Repeat this process for the other half of the bunch.
Ninja Tip: Make sure the kale is cooked thoroughly and then cool them completely for maximum crispiness.