Super Easy Kale Chips

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ELIZABETH

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Kale chips might seem a little out of the ordinary, but once you try them they’ll be your new go-to savory snack. Three simple ingredients make them incredibly easy to make. The superfood power of kale will leave you healthy and feeling guilt-free – try them instead of potato chips or crackers next time you’re craving something savory to munch on.

Super Easy Kale Chips
Prep Time: 5 min
Total Time: 20 min
Serves 4-6

Ingredients

  • 1 bunch kale (6-8oz), washed, thick ribs removed, torn into bite-sized pieces
  • 2 tsp extra virgin olive oil
  • ½ tsp sea salt

Recipe
Preheat the oven to 350º. Combine the kale, oil and salt in a mixing bowl and massage the oil and salt into the kale with your hands to coat evenly. Place the kale in a single layer on a baking sheet (you may need two) and bake for 15-18 minutes, until crispy. Serve warm or room temperature.

You can also make this recipe in a food dehydrator for “raw” kale chips. Dehydrate at 115º 6-8 hours or until crispy.

Creative Variations:

  • Italian style kale chips: Add 1 pressed garlic clove (or use garlic salt instead of sea salt) + ½ tsp italian seasoning.
  • Japanese style kale chips: Add a dash of toasted sesame seed oil + 1 pressed garlic clove (or use garlic salt instead of sea salt) + 1 pinch red pepper flakes.

Enjoy!

Print
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kale-chips-healthy-eating-snacks

Super Easy Kale Chips

  • Author: Elizabeth Rider
  • Prep Time: 5
  • Cook Time: 20
  • Total Time: 25
  • Yield: Serves 4-6 1x

Ingredients

Scale
  • 1 bunch kale (6-8oz), washed, thick ribs removed, torn into bite-sized pieces
  • 2 tsp extra virgin olive oil
  • 1/2 tsp sea salt

Instructions

Preheat the oven to 350º. Combine the kale, oil and salt in a mixing bowl and massage the oil and salt into the kale with your hands to coat evenly. Place the kale in a single layer on a baking sheet (you may need two) and bake for 15-18 minutes, until crispy. Serve warm or room temperature.

You can also make this recipe in a food dehydrator for “raw” kale chips. Dehydrate at 115º 6-8 hours or until crispy.


Notes

  • Italian style kale chips: Add 1 pressed garlic clove (or use garlic salt instead of sea salt) + ½ tsp italian seasoning.
  • Japanese style kale chips: Add a dash of toasted sesame seed oil + 1 pressed garlic clove (or use garlic salt instead of sea salt) + 1 pinch red pepper flakes.

super-easy-kale-chips

 

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  1. grace crawford says:

    My kale has just gotten ready to be picked this season and this was the
    first recipe I wanted to try. I usually just sauté the leaves, but it
    was nice doing something the kids can participate with the whole garden
    to table process. From picking leaves to rubbing with oil and salt. (of
    course I had to help with the oven) but it was wonderful to be able to
    make something together that everyone enjoyed.
    Hummingbird One Way Links website

  2. Jodie says:

    Nutritional yeast, touch of garlic, and crushed cashew nuts… amazing for kale chips… give it a try!

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