Crispy Oven Kale Chips
In short: Torn kale leaves massaged with olive oil and baked low until paper-crisp. A light, salty snack that is vegan and gluten-free. It takes about 40 min in total and makes 4 servings.
- Prep
- 15 min
- Cook
- 25 min
- Total
- 40 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 65 kcal
Kale chips are a way to turn a bunch of greens into something you eat by the handful. Dry leaves, a thin coat of oil and a low oven give a crisp, almost airy chip that dissolves on the tongue. They are salty, light and mildly savory, and the nutritional yeast adds a cheesy note. Make them just before you need them, because they lose their crunch within a day.
Instructions
- Heat the oven to 150°C (300°F). Line two large baking trays with baking paper.
- Wash the kale and dry it completely. Spin it in a salad spinner, then press it between clean towels. Any water left behind makes the chips soggy.
- Strip the leaves from the thick stems and tear them into pieces about 5 cm (2 inches) wide. Leaves shrink as they bake.
- Put the kale in a large bowl, add the oil and massage for 30 seconds, until every piece has a thin coat and looks glossy.
- Sprinkle with the salt, paprika and nutritional yeast and toss gently.
- Spread the kale in a single layer with space between the pieces. Bake for 12 minutes, swap the trays top to bottom, then bake for 8 to 12 minutes more, until the edges are crisp and the leaves crumble when pinched.
- Cool on the trays for 5 minutes, since the chips keep crisping. Eat the same day.
Tips
- Curly kale gives the crispest chips. Flat lacinato kale works too but needs 3 to 5 extra minutes in the oven.
- Keep the oven low. A hotter oven burns the thin edges before the thick center ribs dry out. For a stronger cheesy flavor, toss the warm chips with an extra teaspoon of nutritional yeast.
Questions and answers
Why are my kale chips chewy?
The leaves were damp or crowded on the tray. Dry the kale well, spread it in a single layer and bake until it crumbles, because it stays limp if pulled out too soon.
Can I make kale chips ahead of time?
They are best on the day. Store them in an airtight container with a paper towel for up to 2 days and re-crisp at 150°C (300°F) for 3 minutes.
Can I make kale chips in an air fryer?
Yes. Cook in small batches at 150°C (300°F) for 4 to 6 minutes, shaking once. Watch closely, because small leaves burn fast.
How long does it take to make Crispy Oven Kale Chips?
About 40 min in total: 15 min of preparation and 25 min of cooking.
How many calories are in Crispy Oven Kale Chips?
About 65 kcal per serving, with 3 g of protein, 5 g of carbohydrates and 4 g of fat. These values are estimates.
Nutrition per serving
| Calories | 65 kcal |
|---|---|
| Protein | 3 g |
| Carbohydrates | 5 g |
| Fat | 4 g |
| Fiber | 2 g |
| Sugar | 0 g |
| Sodium | 165 mg |
Estimated values, calculated from the ingredients.
