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So let me start by saying that I’m officially obsessed with Kale Chips. Light, crispy and nutty, this salty snack is made with just three ingredients and minimal effort. Kale is also a nutritional powerhouse packed with vitamins, minerals and many other beneficial bonuses (like fighting cancer and mental illness!). I mean seriously, who knew that something this healthy could also be so delicious and satisfying? Standing in my kitchen across from a sheet of freshly baked Kale Chips, I eagerly eyed the leafy morsels waiting for the moment when they would be cool enough to taste. One bite. Yum. Another bite. Mmm. Shortly after, I snapped out of Kale Chip euphoria to realize that I had eaten half of the chips scattered across the baking sheet. I can almost guarantee you will experience something similar. Continue reading for more pictures of Kale Chips plus recipes (including a spicy variation).
Kale Chips
Ingredients
- 1 bunch kale, washed and thoroughly dried
- Olive oil
- Kosher salt
Instructions
- Preheat your oven to 350°F and place a rack in the center of the oven. Line a baking sheet with parchment paper or a silpat.
- Pull the kale leaves from the tough center stem. Discard the stem and tear remaining leaves into bite sized pieces. Repeat with the entire bunch of kale. Place leaves in a large bowl and drizzle with 1 tablespoon of olive oil. Using your hands, gently rub the leaves with the oil until evenly coated. Add a little more oil if needed (will depend on the size of your bunch). The leaves should be glistening, but not drenched with oil.
- Spread leaves out on prepared baking sheet then season with a sprinkling of kosher salt. You may need to do this in batches if your bunch is large.
- Bake in preheated oven until crispy and crumbly (12 - 14 minutes). Gently toss halfway through cooking to ensure even baking. Let cool for a few moments then taste for seasoning. Sprinkle with additional kosher salt if needed.
Smokey Spiced Kale Chips
Ingredients
- 1 bunch kale, washed and thoroughly dried
- Olive Oil
- Kosher salt
- Crushed red pepper
- Smoked paprika
Instructions
- Preheat your oven to 350°F and place a rack in the center of the oven. Line a baking sheet with parchment paper or a silpat.
- Pull the kale leaves from the tough center stem. Discard the stem and tear remaining leaves into bite sized pieces. Repeat with the entire bunch of kale. Place leaves in a large bowl and drizzle with 1 tablespoon of olive oil. Using your hands, gently rub the leaves with the oil until evenly coated. Add a little more oil if needed (will depend on the size of your bunch). The leaves should be glistening, but not drenched with oil.
- Spread leaves out on prepared baking sheet then season with a sprinkling of kosher salt and crushed red pepper (I used about 3/4 of a tablespoon and they were very spicy). You may need to do this in batches if your bunch is large.
- Bake in preheated oven until crispy and crumbly (12 - 14 minutes). Gently toss halfway through cooking to ensure even baking. Right as the chips come out of the oven, lightly dust with smoked paprika. Let cool for a few moments then taste for seasoning. Sprinkle with additional kosher salt and/or smoked paprika if needed.
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I’m Brandon: food explorer, recipe curator, cocktail shaker, dessert lover. Kitchen Konfidence is how I document my time spent in my favorite space, the kitchen. Did you make a recipe? Tag @brandiego on Instagram so I can see the how it went!
Averie @ Love Veggies and Yoga says
Brandon these look so good! I love kale chips and you’re the only one who could get me craving kale chips…for breakfast with these pics 🙂
kyleen says
I love, love, love kale chips. These look so crispy, just the way I like them
Squishy says
I love these Crispy little babies…wonderful photography!!!
XOXO
The Squishy Monster ^.^
Mireya @myhealthyeatinghabits says
I’ve seen kale chips on other websites but I haven’t got around to trying them. Your chips turned out pretty nice looking. I’m going to have to try them.
Judy says
I have 6 kale plants and they are producing vigorously. I would like to make both versions. Would you store in air tight container or zip loc bags?
Brandon Matzek says
I usually store these in an airtight container. Enjoy!