If you’re new to kale, kale chips are the perfect introduction to this leafy green superfood. They’re light, crispy, tasty, and were an instant hit with my kids.
In addition, kale is incredibly healthy and versatile. You can read all about its health benefits and about how to make your kids love kale in this blog post.
Serve these as a side dish with any kind of meat or fish, or as a healthy snack or appetiser.
The basic recipe just calls for olive oil and salt, but you can add a bunch of things for extra flavour.
A few tips for perfectly crispy kale chips:
- Dry the kale chips thoroughly after washing. You can do this with a paper towel or a salad spinner
- Try to coat all parts of the kale with olive oil
- Don’t use too much olive oil otherwise the chips will get soggy
- Spread the kale in a single layer on the baking sheet
- Don’t overheat your oven. In most ovens, you’ll get the best results at 150° C or 300° F
- No need to flip the chips half-way through, but rotate the baking sheet after 10 minutes because most ovens tend to bake unevenly
1 baking sheet
- About 1 cup of kale leaves
- 1/2 tablespoon extra-virgin olive oil or melted coconut oil
- Optional: nutritional yeast, garlic powder, chilli powder, onion powder, ginger powder, paprika, turmeric, pepper, parmesan
- Preheat the oven to 150° C or 300° F.
- Remove the kale leaves from the stems and tear the leaves into large pieces, the size of chips.
- Wash and dry the leaves well
- Put the kale leaves in a large bowl and massage in the oil until every part is well coated. Add the salt and spices if using and mix well
- Spread the kale into a single layer on a baking sheet lined with parchment paper.
- Bake for about 10 minutes, rotate the pan, and bake for another 12-15 minutes. Watch them closely as they will go from perfectly crispy to burnt in a flash.
- Enjoy immediately because they’ll lose their crispiness after a while