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Baked Kale Chips

These baked kale chips transform tough, chewy kale leaves into crispy, delicate snacks through a simple baking process. Main ingredients include fresh kale, olive oil, and sea salt, with optional flavorings like nutritional yeast or lemon zest. The final result is a vibrant green, crackly chip with a savory, earthy flavor and satisfying crunch.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4
Course: Main Course
Cuisine: Healthy Snacks
Calories: 80
Ingredients Equipment Method

Ingredients
  

  • 1 bunch kale large, dark green leaves with sturdy stems
  • 1-2 tablespoons olive oil lightly coats the kale
  • 1-2 teaspoons sea salt coarse grains preferred
  • 1 tablespoon nutritional yeast optional, for cheesy flavor
  • 1 teaspoon lemon zest optional, for brightness
  • 1/2 teaspoon paprika or smoked paprika optional, for smoky depth
  • 1/2 teaspoon garlic powder optional, for savory punch

Equipment

  • Oven
  • Baking sheet with parchment paper
  • Mixing bowl
  • Tongs or spatula
  • Wire rack (optional)

Method
 

  1. Preheat your oven to 175°C (350°F) and line a baking sheet with parchment paper.
  2. Wash the kale thoroughly and dry it completely—use a salad spinner or pat dry. Remove the tough stems and tear the leaves into bite-sized pieces.
  3. Place the torn kale into a large mixing bowl. Drizzle with a tablespoon of olive oil and toss gently to evenly coat each leaf; you should see a slight sheen.
  4. Sprinkle the sea salt evenly over the leaves, feeling the coarse grains with your fingers for a generous coating. Add optional spices like paprika, garlic powder, nutritional yeast, or lemon zest if using, then toss again for flavor distribution.
  5. Arrange the kale leaves in a single layer on the prepared baking sheet, avoiding overlapping to ensure they crisp evenly.
  6. Bake in the preheated oven for 10-15 minutes, checking at the 8-minute mark. The edges should turn golden and crispy, and the leaves will emit a nutty, roasted aroma.
  7. Once crispy and fragrant, remove the baking sheet from the oven and let the chips rest for a couple of minutes to firm up.
  8. Transfer the kale chips to a wire rack or plate and serve immediately for the best crunch. Store any leftovers in an airtight container once cooled.