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How to Make Crispy Oven Baked Kale Chips

Healthy, Nutritious, Low Carb Snacks

crispy oven baked kale chips
Prep time: 10 minutes Cook time 6-8 minutes

Last Updated on

I'm starting to harvest kale from our garden and looking for alternatives to the usual processed snacks. These crispy oven baked kale chips are delicious and easy to make. You just need to keep a vew things in mind before you start:

First, you need the right combo of oven temperature and cooking time. Keep a close eye on these chips because they can burn very quickly.

I discovered that a 325-degree oven for between 6-7 minutes is all you need to yield crispy chips that are not too soggy or bitter and brown. But, all ovens are different, and you will need to test this carefully in your own oven to find the correct balance.

Next, before you pop them in the oven make sure the kale is completely dry. If you leave moisture on the leaves, it can lead to soggy chips. Also, do not overdo the olive oil which can have the same outcome. Add a small amount of oil and then massage it until all the leaves are very lightly coated. Add very small increments of oil until you find the right balance.

Finally, experiment with the right combination of seasonings. Sea salt is ideal and perfect, but you can also add garlic powder, smoked paprika, nutritional yeast or a little ground cumin to add depth and flavor.

Crispy Oven Baked Kale Chips

Prep time: 10 minutes

Cook time: 6-8 minutes

Serves: 4

Ingredients:

  • 2 large bunches kale, tough stems removed and torn into chunks
1½ – 2 T. extra virgin olive oil
  • 1 T. Smoked paprika
  • 2 t. Garlic powder
  • 2 t. Ground cumin
  • 2 t. Nutritional yeast
  • Sea salt, to taste

Directions:

  1. Preheat oven to 325°F and line a large rimmed baking sheet with parchment paper or a Silpat® baking mat. Set aside.
  2. 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.
  3. Sprinkle smoked paprika, garlic powder, and cumin on top of kale and season with sea salt, to taste. Toss until evenly combined.
  4. Arrange seasoned kale leaves on prepared baking sheet in a single layer, being careful to not overcrowd them. Work in batches, if necessary.
  5. 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.
  6. Let chips sit for 2-3 minutes to crisp up a bit more before serving. Enjoy!

make crispy oven baked kale chips
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Written by Jackie Parker

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