These perfectly crispy Kale Chips are made with fresh kale, olive oil, nutritional yeast, garlic powder and salt. They’re low carb, easy to make, and super budget friendly. Go ahead and try to eat just one!
Baked Kale Chips
When it comes to healthy snacks, kale chips are among the best!
They’re a low carb, low calorie superfood with a lot of flavor options.
When done right, their crispy texture and savory flavors can fulfill even the deepest snack cravings.
The good news, it’s pretty easy to do it right!
The other good news, kale is available everywhere, and accommodates so many diets!
Best toppings for kale chips
- nutritional yeast (hippie dust)
- chili powder
- cayenne pepper
- garlic powder
- onion powder
- taco seasoning
- old bay seasoning
When choosing toppings, use the ones you already love, but don’t be afraid to experiment.
I’m pretty partial to nutritional yeast on kale chips.
It’s like a feather-light, grated, vegan cheese, loaded with vitamin B, and adds a nutty flavor to everything.
Yeah, gimme all the hippie dust! 😉
What I love about homemade kale chips
These are a natural, low carb, low calorie, snack.
They’re naturally vegan and gluten free.
These chips are easy to make and super budget-friendly!
Kale chips are a healthy alternative to potato chips.
How to make kale chips
*see full recipe below*
1. Wash kale and thoroughly dry it with paper towels or salad spinner.
2. Lightly oil and toss kale in seasonings to coat evenly (use your hands to massage the oil over the entire surface of the kale).
3. Spread kale on a large baking sheet in a single layer with no overlapping.
4. Bake the kale 7-10 minutes. Be prepared to bake the kale longer, if needed, until moisture is fully removed and leaves are crispy.
5. Remove from oven; allow to cool; store in an airtight container.
Troubleshooting for Crispier Kale Chips
If your kale chips come out of the oven wilted and not crispy enough, it means they still have too much moisture because didn’t bake in the oven long enough.
Go ahead and bake them in 5 minute increments until they reach desired crispiness.
Are your kale chips burning too easily? This can simply mean your oven temperature runs hot and/or the chips stayed in the oven too long at too high of a temperature.
Try to reduce your oven temperature by 10° when you make kale chips. Low and slow will definitely get the job done for these beauties!
How do you keep kale chips crispy once they’re baked?
To keep kale leaves crispy, they must be thoroughly baked to remove all moisture, and cooled to room temperature before storing.
Store kale chips in an airtight container at room temperature three to seven days.
They’re so delicious, they probably won’t last make it that long.
I don’t recommend storing them in the refrigerator or freezer, as they can absorb moisture and not stay crispy.
Baked Kale Chips Recipe Ingredients
- extra virgin olive oil
- nutritional yeast
- garlic powder
Kitchen tools I use for this recipe:
Check out these other healthy snack recipes!
Baked Kale Chips
- 4 cups Kale stems removed
- 2 Tbsp Extra Virgin Olive Oil
- 1 Tbsp Nutritional Yeast
- 1/2 tsp Garlic Powder
- Kosher Salt as needed
- Preheat oven to 325°
- Drizzle OLIVE OIL over KALE; sprinkle NUTRITIONAL YEAST, GARLIC POWDER, and SALT; gently toss to evenly coat kale with oil and seasonings.
- Spread kale out on baking sheet with no overlapping leaves.
- Bake 10 minutes; check for doneness; if needed, toss leaves around to ensure crispy texture; continue baking another 3-5 minutes to reach desired crispness; repeat as necessary; remove from oven; allow to cool.
- Store in an airtight container up to three days.