Baked kale chips might become your new favorite snack! Not on the kale bandwagon yet? This incredibly simple, surprisingly delicious no-fail kale chips recipe might change your mind.
Kale has been a hot superfood for some time now, and if you haven’t found a way to incorporate it into your diet yet, you need to try baked kale chips. They’re easy to make and very addictive, helping with salty-crunchy cravings while allowing you to get a green veggie rather than demolishing a bag of much more caloric chips. Great choice for gut health and your immune system, and kale is also a member of the crucifer family, which can play a role in cancer prevention.
Kids like baked kale chips, too. Well, some kids. Mine have yet to see the light. (More for me — hooray!)
Since I’m all about shortcuts to a healthy lifestyle, this baked kale chips recipe will probably be the simplest you’ll find, no fussing over blotting the kale or any unnecessary steps. Bonus: The oven stays on a very short time, using less energy than many other recipes and keeping the heat out of your kitchen in summer. This also prevents you from burning your baked kale chips, which is really easy to do when you leave the oven on and don’t keep a close eye on them.
Save money and time making healthy food while shrinking the footprint of your cooking? No fail baked kale chips are a win-win-win!
If you have broccoli or cauliflower leaves, you can add them to your kale and make mixed chips. (Find more than 40 additional ways to make the most of your food with root-to-stem recipes here.)
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Baked Kale Chips Recipe
- Wash your kale and give it a good shake to remove excess water. (No need to bother patting dry, but feel free to spin in a salad spinner to get more water off if you’re so inclined. I never seem to be.)
- Tear it up (discard stems, unless you’d like to try stirfrying them) and spread in a single layer on cookie sheets.
- Drizzle o r spraywith a little olive oil, shake a little salt on and mix the whole lot up well with your hands. Massaging kale is actually kind of enjoyable. (I use a Misto refillable sprayer when I want less oil, though this one got better reviews on Amazon. Saves money, while ditching all those wasteful bottles and questionable propellants.)
1. Put your oiled kale in the oven and set to 300 degrees (no need to preheat).
2. Turn it off about 5 minutes after it hits that temperature.
3. Check after 10 minutes. Your kale likely will need a little mixing up.
4. Leave kale till the heat dissipates; I often leave it in the cooling oven overnight and check in the morning. You can turn the heat back on again briefly if need be; it’s done when your baked kale chips are crispy and melt-in-your-mouth delicious.
5. Allow to cool, then put in an airtight container right away to keep your baked kale chips fresh. (If there’s any left, as it’s really easy to chow an entire tray of these things, which is totally ok.)
If your baked kale chips get soggy before you finish them, you can return them to the oven, turn it on briefly, cut the power, and let them recrisp. The oven doesn’t need to get very hot for this to work.
When kale is coming in great quantities at the farm, I make batch after batch of baked kale cips and generally eat through most of each week’s allotment before the next one comes in. I started growing some of my own some I can put up extra for winter. Cheap, healthy, and delish!
All my kale gets turned into baked kale chips, but this collection of healthy kale recipes can give you great ideas for using any you have left.
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Photo credits: Abi Porter and Phoenix Wolf-Ray via Flickr