homemade kale chips

This is the best Baked Kale Chips recipe ever! Homemade crispy kale chips are a delicious, healthy snack made with only five ingredients. Roasting kale chips in the oven keeps them crispy for days!

Crispy Baked Kale Chips

kale (about 6 cups, loosely packed)

olive oil

almond meal (enough

¼ tsp garlic salt (don’t over salt!)

tsp black pepper

Preheat oven to 325 degrees F.

Lightly grease a large baking sheet, set aside.

In a small bowl, mix together almond meal, garlic salt and pepper. Set aside.

Remove the leafy green part of the kale from the tough stalk, and tear into smaller pieces.

Place kale leaves into a large mixing bowl.

Add 1 TBS olive oil and massage with your hands until every single piece of kale is coated (this is very important. If the kale is not coated with olive oil then it will not hold the rest of the ingredients).

If necessary, add more olive oil 1 tsp at a time until the kale is thoroughly coated.

Sprinkle the almond meal mixture over the oil-coated kale chips.

Toss the mixture carefully with tongs to evenly distribute the dry ingredients on the kale chips. (Be careful to not overmix).

Bake for 25-40 minutes or until the kale is crispy and just begins to brown. Stir halfway through.

Once brown and crispy, let cool completely on the baking sheet.&nbsp;

Remove cooled kale chips from the baking sheet and eat or put in a container with a loosely-fitting lid to store.&nbsp;

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This is the best Baked Kale Chips recipe ever! Crispy kale is a delicious, healthy, kid-friendly snack made with only five, nutritious ingredients. Roasting kale chips in the oven keeps them crispy for days!

Baked Kale Chips

These kale chips are easy, healthy, and made from 3 ingredients. No need to buy store-bought kale chips ever again. Here's how to make them.

Kale Chips

kale (regular

salt

Tear

Tear the kale into bite-size pieces, leaving them on the largeish side as they&#8217;ll shrink during roasting. Remove the thick fibrous stems from the leaves and discard or save them for juicing or smoothie-ing.

Rinse

Rinse the kale pieces under cool running water and pat them completely dry. Let them rest at room temperature on a baking sheet or a kitchen towel for at least an hour or perhaps a few hours, as the kale needs to be absolutely, completely, undeniably dry or it won’t crisp properly during roasting.

Preheat

Preheat the oven to 350°F (180°C). Line 3 baking sheets with parchment paper or Silpat.

Spread the kale on the baking sheets or dump it in a large bowl. Dribble a very small amount of oil over the kale, partly covering the opening of the oil bottle with your thumb to control the rate of release. Toss the leaves with your hands, rubbing the oil into each and every leaf to ensure the kale is completely coated with oil.

Arrange

Spread the kale in a single layer on the baking sheets. You need to make certain that no leaves overlap, as this will lead to soggy, gross edges, crying children, and whimpering puppies.

Season

Bake

Bake until the edges are lightly browned but not so browned as burnt toast. Take a nibble at about 15 minutes, and if it seems like it’s good, you’re done. Otherwise, if it still needs more crisping, check again in a few minutes. Bake for no more than 20 minutes total. Transfer the kale to a sheet of parchment paper to cool to room temperature.

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Kale Chips

Top 2 homemade kale chips recipes from across the web

The most viewed homemade kale chips recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Crispy Baked Kale Chips

Kale Chips

The most viewed homemade kale chips recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine