These oven baked kale chips are simple to make, will satisfy your chip craving and are dang delicious. A healthy, easy and crispy snack!
I started making these chips regularly as part of the AIP elimination diet I’ve been on. I was wanting some sort of “crunch” during the day, and raw veggies just weren’t cutting it. Thus, kale chips. I wanted to make something healthy that my kids could munch on as well.
Easy Oven Baked Kale Chips
Prep Work
Before baking your chips, there is a little prep to be completed ahead of time. The kale needs to be washed AND dried so the olive oil and spices will stick. I generally wash the kale when I bring it home from the store, lay it out to dry and then store it until I’m ready to use.
If you are purchasing kale the same day you plan on making the kale chips, just make sure you wash the kale and either spin out the extra moisture with a salad spinner, or pat it dry very well with a towel. If the kale is still wet, the oil won’t stick and the kale will most likely burn.
Making the crispy kale chips
Once you have clean AND dry kale, remove the stems. (This could also be done ahead of time when you wash your kale).
Rip the kale into large chunks, then place on a parchment lined baking sheet. Drizzle 1/2 tbsp olive oil on the kale. Gently massage the oil into the kale leaves until the kale leaves are well coated. Sprinkle 1 tbsp nutritional yeast and 1/2 tsp sea salt on top. Spread out onto the baking sheet.
(If you don’t have nutritional yeast, or would rather not use it, just using salt still tastes great, or use about 1/2 tsp garlic powder in its place.)
Cook at 300 degrees for about 10 minutes, rotate the pan and bake for another 10-15 minutes.Watch the kale towards the last 5 minutes, to make sure it doesn’t burn.
Your kale should come out crispy, not burnt.
Looking for more healthy snack ideas? Try these:
Don’t forget to PIN this recipe to your snack board!
Enjoy, friends!
Baked Kale Chips
Equipment
- Baking Sheet
Ingredients
- 1 bunch fresh kale
- 1/2 tbsp olive oil
- 1 tbsp nutritional yeast
- 1/2 tsp sea salt
Instructions
- Preheat the oven to 300°F.
- Wash and dry your kale. Make sure the leaves are completely dry, or the kale will either end up soggy or burnt. *
- Remove the stems of the kale. Rip the kale leaves into chunks, or bite size pieces. Keep in mind the kale will shrivel up some when baked.
- Line a baking sheet with parchment paper. Place the kale on the baking sheet and drizzle with oil. Massage the oil into the kale, making sure to cover all pieces of the leaves. Spread kale out evenly on the baking sheet.
- Sprinkle sea salt and nutritional yeast on top.*
- Bake for 15 minutes. Rotate pan and gently shake around the kale. Return to the oven for another 10-15 minutes. Keep an eye on the kale towards the end, so it doesn't burn. Your kale should come out crispy, not burnt.
- Enjoy warm!
- You can save leftovers in a covered dish on the counter for a few days, however, it tastes best fresh! *
Notes
- To ensure the kale is completely dry, pat dry with a towel or allow it to fully air dry before adding the oil.
- An alternative to nutritional yeast is 1/4 tsp garlic powder.
- The longer the kale sits out, the less crunchy it becomes, so it’s best enjoyed fresh!
Leave a Reply