Kale isn’t a green we use often, and you likely won’t find it in one of our salads. That said, these Crispy Kale Chips are delicious and healthy, and fun to snack on. With the perfect amount of crunch and a seasoning, you can definitely grab for these next time the late night munchies hit.
Kale chips are really simple to make, but the key to a good kale chips is definitely the crunch. No matter how well you season your kale chips, if they are limp and soggy they aren’t going to taste good. This is always a hard one for us, but the key to Crispy Kale Chips is patience… you have to let them dry!
The recipe calls for a 20 to 25 minute drying period and this is critical. There can be no moisture on the kale when it comes time to put them in the oven. The other important step is the oiling of the kale. This recipe calls for ½ tablespoon of olive oil which may not seem like a lot, but it may actually be too much.
Put a small about of oil on the kale chips and massage the oil into each piece of kale, one by one making sure the oil gets into all the grooves of the kale. You want a lightly oiled piece of kale and not a soggy one, after all, you just waited 25 minutes for them to dry.
When you make these Crispy Kale Chips they will be a hit with even the pickiest of critics.
Speaking of chips… have you tried our Pita Chips yet?
Crispy Kale Chips
- 1 bunch Kale
- 1/2 tbsp Olive Oil
- 1/2 tsp Garlic Powder
- 1/4 tsp Paprika
- 1/4 tsp Salt
- Carefully remove kale from the stems, ripping into “chip” size pieces.Place kale in a salad spinner, rinsing and drying thoroughly.
- Remove kale from salad spinner and place on a dish towel, laid on a flat surface.
- Allow kale to sit for 20 to 25 minutes until the kale is completely dry.
- Preheat oven to 300 F.
- Place kale on a lined baking sheet and drizzle olive oil onto the kale. Rub the olive oil into each piece of kale to get the oil into all of the grooves.
- In a small bowl mix together garlic powder, paprika and salt. Sprinkle all over the kale.
- Place kale in the oven and bake for 10 minutes. After 10 minutes, remove from oven and rotate the pan. Flip each piece of kale at this time as well.
- Return kale to the oven and cook for an additional 10 minutes, checking on the kale frequently to ensure it isn’t burning.
- Cook for another 5 minutes, until crispy and slightly golden around the edges.
- Remove from oven and allow time to cool before serving.
*Ensure kale is completely dry prior to drizzling on the oil and baking. If the kale is even the slightest bit damp the chips will not crisp up. **A little bit of olive oil goes a long way. Do not over oil or your chips will not crisp up.