These seasoned baked kale chips are the perfect snack when on a low-carb diet. They’ll satisfy your craving for salty chips and are packed with good nutrients.
If you’re looking for a healthy and satisfying alternative to potato chips, which are one of the snacks we all love to nosh on but know we shouldn’t be eating, you will be glad you came upon this recipe.
These crispy kale chips are super easy to make, but there are a couple things to keep in mind when you make them.
1. Completely Dry the Kale Leaves
First and foremost, the kale needs to be completely dry before popping it in the oven. Any moisture on the leaves will create steam, which leads to soggy chips.
For this same reason, don’t overdo it on the olive oil. Add only a small amount and massage it into the leaves, until each leaf is very lightly coated. If you need more oil, add it in very small increments.
2. Remove the Stems
An important step you cannot neglect is to remove the stems from the kale leaves. The leaves are the only part you’ll want to eat. The stems are very tough and fibrous.
Removing the stems is quick and easy if you buy large leafs of kale, instead of a bag of kale pieces. I’ve bought the kale pieces before, thinking it would save time but it ended up taking WAY more time because I then had to cut the stem off all the little pieces.
When you buy full leaves, you can slice the stem off in once piece, then quickly cut the leaf into smaller pieces.
3. Choose Your Seasonings
You can experiment with any combination of seasonings you desire. I think basic sea salt is perfect on its own, but the addition of smoked paprika, garlic powder, and ground cumin adds a more depth to the flavor. It’s entirely up to you. Try a few different combinations until you find the one you like most.
3. Bake With Care
When cooking, the main concern is finding the right combination of oven temperature and cooking time. These chips can burn very quickly, so you need to keep a close eye on them, especially the first time you make them.
Typically, if you bake them at 325 degrees F for 6-7 minutes, you’ll get perfectly crispy chips that aren’t soggy or overly browned. However, you’ll need to test this closely in your own oven to find the right balance. It can be very finicky.
While they’re cooking, keep an eye on them. When the edges of the leaves become brown, it’s just a few moments before the whole chip is burned, so take them out as soon as the edges turn brown.
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Baked Kale Chips
- 2 large bunches kale tough stems removed and torn into chunks
- 1½ – 2 tbsp extra virgin olive oil
- 1 tbsp smoked paprika
- 2 tsp garlic powder
- 2 tsp ground cumin
- Sea salt to taste
- Preheat oven to 325°F and line a large rimmed baking sheet with parchment paper or a Silpat® baking mat. Set aside.
- Wash kale leaves and dry completely before adding to a large mixing bowl. Drizzle with a little olive oil and toss to combine while rubbing each leaf with your fingers to make sure it is evenly coated in oil.
- Sprinkle smoked paprika, garlic powder, and cumin on top of kale and season with sea salt, to taste. Toss until evenly combined.
- Arrange seasoned kale leaves on prepared baking sheet in a single layer, being careful to not overcrowd them. Work in batches, if necessary.
- Place baking sheet in pre-heated oven and bake for 5-6 minutes before rotating the pan. Bake for another 1-2 minutes. Do not overcook. Remove chips from oven when they are still mostly green, with only a tiny bit of brown developing.
- Let chips sit for 2-3 minutes to crisp up a bit more before serving. Enjoy!