Potato chips are delicious, but come along with excess baggage like empty calories and artificial ingredients. This kale chip recipe is a clean way to satisfy salty cravings for healthy snacking! This recipe is so easy and yields perfect no-fail sea salt and garlic kale chips. Kale chips can be tricky to get right, but luckily we hold the secret – The trick to is to thoroughly dry the kale after rinsing (if there’s any moisture left on the leaves you’ll end up with soggy kale chips), then to massage only the tiniest bit of olive oil into every crack and crevice of each and every kale leaf. This combination yields perfectly crunchy kale chips every time!
Prepare the ingredients for this recipe with this bowl set from Zak’s popular confetti line of products. Not only are these bowls made with recycled plastic, they are also festively decked out with flecks of confetti that gives the line its name, and adds a splash of color that makes meal prepping fun!
Preheat your oven to 300 degrees Fahrenheit.
Wash and dry one bunch of kale.
Make sure the leaves are completely dry! If there’s any moisture left on the leaves you’ll end up with soggy kale chips. If you have a salad spinner, use it!
Rip the leaves off the stems and away from the chewy veins of the kale and into chip-sized pieces
Arrange the pieces of kale on an unlined baking sheet. Drizzle the olive oil as evenly over the kale as possible. Using your hands, gently massage the oil into the kale leaves, making sure to massage the oil well into all the folds and onto the entire surface of each of the kale leaves. At first it may not seem that 2 teaspoons of oil will be enough but adding more oil will only add too much moisture. If you find you need a tiny bit more oil, add it one drop at a time.
Once you’ve finished massaging the kale, sprinkle a pinch or two of sea salt and a pinch of garlic powder over the kale and add the pan to your preheated oven.
Bake for 10 minutes. Rotate the pan, flipping any pieces that are starting to look crispy and bake for another 10-15 minutes, watching the pan closely for the last 7-8 minutes to prevent over browning. Remove the pan from the oven and leave the kale chips on the pan for 3-5 minutes before serving to they can crisp up even more!
kale chips recipe instructions
These kale chips are perfect for healthy snacking!
ingredients:
- 1 medium-sized bunch of kale washed and dried very well
- 2 tsp olive oil
- a pinch or two of salt
- a pinch of garlic powder
directions:
- Preheat your oven to 300 degrees Fahrenheit
- Wash and dry one bunch of kale, making sure the leaves are completely dry. If there’s any moisture left on the leaves you’ll end up with soggy kale chips.
- Rip the leaves off the stems and away from the chewy veins of the kale and into chip-sized pieces.
- Arrange the pieces of kale on an unlined baking sheet.
- Drizzle the olive oil as evenly over the kale as possible. Using your hands, gently massage the oil into the kale leaves, making sure to massage the oil well into all the folds and onto the entire surface of each of the kale leaves. At first it may not seem that 2 teaspoons of oil will be enough but adding more oil will only add too much moisture. If you find you need a tiny bit more oil, add it one drop at a time.
- Once you’ve finished massaging the kale, sprinkle a pinch or two of sea salt and a pinch of garlic powder over the kale and add the pan to your preheated oven.
- Bake for 10 minutes. Rotate the pan, flipping any pieces that are starting to look crispy and bake for another 10-15 minutes, watching the pan closely for the last 7-8 minutes to prevent over browning.
- Remove the pan from the oven and leave the kale chips on the pan for 3-5 minutes before serving to they can crisp up even more!
