When it comes to healthy snacks, kale chips are one of my favorites! These chips are yummy, crispy, and easy to make. I am going to show you four different seasoning options.
Why is kale so healthy?
Kale is among the most nutrient-dense foods on the planet. Eating more kale is a great way to dramatically increase the total nutrient content of your diet.
It’s loaded with:
- Vitamin A
- Vitamin K
- Vitamin C
- Vitamin B6
- Manganese
- Calcium
- Copper
- Potassium
- Magnesium
It also contains vitamin B1 (thiamin), vitamin B2 (riboflavin), vitamin B3 (niacin), iron, and phosphorus
Get the full scoop HERE.
There are several different types of kale. The most common are Curly, Red, and Lacinato. Any of these types of kale will make great kale chips and it is just your preference as they all have different characteristics.
Kale Chips Preparation
Preheat oven to 250°
Cut out the spine: The center spine of kale is dense and fibrous and you’ll want to cut or rip it off. I find that cutting along the spine with a knife is the quickest and most efficient.
Rip or cut the kale into uniform pieces, about 3 inches. (It will shrink significantly while baking).
Clean the kale: Place the kale in a big bowl of water. Swish around to clean it well. Drain.
Dry: The key to a crispy kale chip is to make sure it is completely dry! I like to use a “salad spinner” and then pat the kale dry with a dishcloth.
Line a baking sheet with parchment paper.
Now the kale is ready to add your choice of seasoning.
Simple Sea Salt & Olive Oil Kale Chips
Ingredients:
- One bunch of Kale
- 2 tsp. Olive Oil (approximate)
- Sea Salt
Ranch Seasoned Kale Chips
Ingredients:
- One bunch of Kale
- 2 tsp. Olive Oil (approximate)
- 2 tsp Ranch Dressing Seasoning Mix
Cheesy Kale Chips
Ingredients:
- One bunch of Kale
- 2 tsp. Olive Oil (approximate)
- Approximately 2 TB Nutritional Yeast
Sesame Seeds & Olive Oil
Ingredients:
- One bunch of Kale
- 2 tsp. Olive Oil (approximate)
- 1 -2 TB raw Sesame Seeds
Kale Chips Baking Instructions
Place kale on a lined baking sheet so that the leaves are NOT OVERLAPPING, and then put the pans in the oven. Bake for 20 minutes.
Remove from the oven and flip leaves over. Put the pans back in the oven and bake another 10 minutes. (If you are using two baking sheets, rotate the one on top to the bottom).
***Some types of kale will cook faster than others, so it’s a good idea to just peek in and check them. You don’t want to overcook. When the kale is crisp, remove it from the oven.
How to Store Kale Chips
If you’re not going to eat them straight away, store them in a glass container with a tight-fitting lid.
They will be good for up to a week, if they last that long.
There you have it, a yummy, crispy AND healthy snack. Enjoy!
Here are some of my other favorite kale recipes:
White Bean Potato Soup with Kale & Rosemary – INSTANT POT
Kale, Bean & Parmesan Salad with Toasted Croutons
Quinoa Harvest Salad – A Healthy Bowl of Flavor!
Yummy Crispy Kale Chips | 4 Seasoning Options
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A yummy, crispy and healthy snack. The recipe includes four savory seasoning options.
- Prep Time10 min
- Cook Time30 min
- Total Time40 min
- Ready in40
- Yield4 cups
- Serving Size1/2 cup
Ingredients
Sea Salt Kale Chips
- One bunch of Kale
- 2 tsp. Olive Oil (approximate)
- Sea Salt
Ranch Seasoned Kale Chips
- One bunch of Kale
- 2 tsp. Olive Oil (approximate)
- 2 tsp Ranch Dressing Seasoning Mix
Cheesy Kale Chips
- One bunch of Kale
- 2 tsp. Olive Oil (approximate)
- Approximately 2 TB Nutritional Yeast
Sesame Seeds & Olive Oil Kale Chips
- Sesame Seeds & Olive Oil
- One bunch of Kale
- 2 tsp. Olive Oil (approximate)
- 1 -2 TB raw Sesame Seeds
INSTUCTIONS
Place kale on lined baking sheet so that the leaves are NOT OVERLAPPING, and then put the pans in the oven
Bake for 20 minutes.
Remove from the oven and flip leaves over. Put the pans back in the oven and bake another 10 minutes. (If you are using two baking sheets, rotate the one on top to the bottom).
***Some types of kale will cook faster than others, so it’s a good idea to just peek in and check them. You don’t want to overcook.
When the kale is crisp, remove from the oven.
If you’re not going to eat them straight away, store them in a glass container with a tight fitting lid.
They will be good for up to a week, if they last that long.
Jan Howell
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Jan Howell
Whether it’s a new recipe, a fun craft, or some handy tips for your garden and home, I hope to empower and inspire you with skills that you can use to create joy, improved health, and to do it in a simple way.
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