If you’re looking for a healthy and satisfying alternative to fried potato chips, you are in the right place. These crispy kale chips are super easy to make, but there are a couple things to keep in mind before you begin.
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Tips to Make the Perfect Crispy Kale Chips
The first consideration is finding the right combination of oven temperature and cooking time. These chips will burn very quickly, so keep a close eye on them, especially the first time you make them. Here, a 325-degree oven and 6-7 minutes was all that was needed to yield crispy chips that weren’t soggy or overly bitter and brown. However, you’ll want to test this closely in your own oven to find the right balance.
Next, the kale needs to be completely dry before popping it in the oven. Moisture left on the leaves can create steam, which leads to soggy chips. A salad spinner can be really helpful here. Also, don’t overdo it on the olive oil. Add a small amount and massage it in until each leaf is very lightly coated. If more oil is needed, add it in very small increments until each leaf is coated.
Finally, feel free to experiment with any combination of seasonings you desire. Basic sea salt is perfect on its own, but in this case the addition of smoked paprika, garlic powder, and ground cumin adds a little more depth to the flavor.
Crispy Kale Chips
These crispy kale chips are a great keto alternative to potato chips, and are perfect for when you are craving something savory and crunchy. Go ahead, give them a try!
- 2 large bunches kale, tough stems removed, torn into chunks
- 1 1/2 - 2 tbsp extra virgin olive oil
- 1 tbsp smoked paprika
- 2 tsp garlic powder
- 2 tsp cumin
- salt, to taste
- Preheat oven to 325F and line a large baking sheet with parchment paper.
- Wash kale leaves and dry completely. Place in a large mixing bowl and drizzle with olive oil. Toss to combine while rubbing each leaf with your fingers to make sure it is evenly coated with oil.
- Sprinkle spices on kale and toss to combine.
- Arrange kale leaves in a single layer on prepared baking sheet, being careful not to overcrowd them. Work in batches, if necessary.
- Place baking sheet in preheated oven.Bake for 5-6 minutes, rotate the pan, then bake for another 1-2 minutes. Remove from oven when leaves are still mostly green, with only a tiny bit of brown developing.
- Let chips sit for 2-3 minutes to crisp up before serving.
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Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 122Total Fat: 11gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 0mgSodium: 164mgCarbohydrates: 6gFiber: 2gSugar: 1gProtein: 2g
If you love this recipe, be sure to check these out:
Garlic Chive Cauliflower Mash
Mozzarella Chicken Thighs
Egg Roll in a Bowl
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Thanks so much! 🙂