In an attempt to integrate more snacks into my diet, I came up with this healthy, guilt-free treat that’s easy to make. Crispy Baked Kale Chips. And I have the tricks to make these chips crunchy and crispy.
If you have ever made kale chips and they were chewy or soggy, then I have conquered what may have been plaguing your previous recipe for baked kale chips. These kale chips are crunchy, like the ones you would buy in the bag at the store, but now you get to control what goes on them!
Wash and DRY your kale thoroughly! This is an important step to getting the crispy chips we want! Then you are going to remove the leaves from the fibrous stems.
Spray your leaves lightly with some baking spray, evenly coating the leaves, and toss in your desired seasonings! Then spread the leaves out in a single layer on a baking sheet.
Now you are ready to bake and get crispy!
Crispy Baked Kale Chips
Print RecipeIngredients
- 1 bunch of kale
- baking spray
- seasonings (I used minced garlic, garlic pepper, salt and cayenne pepper)
Instructions
Preheat oven to 300-degrees. Line a rimmed baking sheet with parchment paper and set aside.
Wash your kale leaves and thoroughly dry. Rip pieces of kale away from the fibrous stem that runs through the center of each leaf. Throw the stems away. Place kale pieces on paper towels and squeeze any excess water out of them. Let kale pieces sit on the counter for several minutes to ensure they are completely dry.
Once you are sure the leaves are completely dry, put the leaves in a large bowl. Spray the leaves lightly with baking spray and stir to coat the leaves in the baking spray (if you have olive oil spray that would work too). Do not spray the leaves too heavily or they will get soggy. Add your desired spices and stir to distribute the spices onto all the leaves. Spread the leaves out in a SINGLE layer on the prepared baking sheet. Sprinkle on any additional seasonings if some leaves look a little naked.
Bake in 300-degree oven for 23-25 minutes. Once chips are crunchy, remove from the oven and let chips set on the baking sheet for 3-minutes.
Eat immediately or store in an airtight container at room temperature.
Notes
Chips will be crunchiest the first day, but will stay crispy for 2-3 days.
XOXO,
Kelly
5 Comments
GiGi Eats Celebrities
March 10, 2017 at 8:43 PMI can’t seem to EVER get kale chips right – I always burn the crap outta them! But nothing salt can’t help! hahaha!
Kelly
March 11, 2017 at 10:51 AMHahaha! Try these out! I gave the steps for kale chip perfection 🙂 XOXO
heather (delicious not gorgeous)
March 13, 2017 at 8:33 AMi love kale chips. they’re super crispy and hard to mess up, and they’re so much more interesting than my usual sauteed kale. have you tried them with nutritional yeast? sounds weird, tastes amazingly cheesy and delicious.
Kelly
March 13, 2017 at 1:02 PMHahaha so funny that you suggested that Heather! I bought some nutritional yeast to use when making these kale chips and then totally forgot to use it! Now after hearing how much you like it, I will definitely have to try it out! XOXO 🙂
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