Crispy Seasoned Kale Chips Recipe

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Living a healthy lifestyle means finding healthy alternatives to your favorite junk food, for me that is potato chips.  If you want a healthy but satisfying alternative you’re going to love this crispy seasoned kale chips recipe.

These kale chips are super easy to make, but there are a couple things to keep in mind including the right combination of oven temperature and cooking time.  These chips will burn quickly so you need to keep a close eye on them.  I’m sharing the temperature and time that worked to make crispy chips that weren’t soggy or overly bitter, You’ll want to test your recipe and watch the kale chips as they cook to get the right balance in your own oven.

Crispy Seasoned Kale Chips Recipe

Crispy Seasoned Kale Chips Recipe

Crispy Seasoned Kale Chips Ingredients:

  • 2 large bunches kale, tough stems removed and torn into chunks
  • 1½ – 2 T. extra virgin olive oil
  • 1 T. smoked paprika
  • 2 t. garlic powder
  • 2 t. ground cumin
  • Sea salt, to taste

Similar to the Herb-Roasted Chicken with Red Potatoes & Kale Recipe, you’ll find these kitchen tools useful (I've included affiliate links to the products I use at home):

  • Silpat Baking Mat, this is one of my favorite kitchen tools because you can use it over and over again (after washing) and it evenly bakes whatever you have on the sheet pan. Parchment paper is also a great alternative.
  • Large Sheet Pan, I use a commercial-sized sheet pan, I find the larger surface allows room to spread everything out and for an even bake.
  • Salad spinner, if you’re like me and don’t have the patience to wash and dry by hand a good salad spinner is great for prepping the kale.

Quick and Easy Crispy Seasoned Kale Chips Recipe

Crispy Seasoned Kale Chips Directions:

  1. Preheat oven to 325°F and line a large rimmed baking sheet with parchment paper or a Silpat® baking mat. Set aside.
  2. Wash kale leaves and dry completely before adding to a large mixing bowl. Drizzle with a little olive oil and toss to combine while rubbing each leaf with your fingers to make sure it is evenly coated in oil.
  3. Sprinkle smoked paprika, garlic powder, and cumin on top of kale and season with sea salt, to taste. Toss until evenly combined.
  4. Arrange seasoned kale leaves on a prepared baking sheet in a single layer, being careful to not overcrowd them. Work in batches, if necessary.
  5. Place baking sheet in preheated oven and bake for 5-6 minutes before rotating the pan. Bake for another 1-2 minutes. Do not overcook. Remove chips from oven when they are still mostly green, with only a tiny bit of brown developing.
  6. Let chips sit for 2-3 minutes to crisp up a bit more before serving. Enjoy!

Tip: The kale needs to be completely dry before popping it in the oven. Moisture left on the leaves can create steam, which leads to soggy chips. A little olive oil goes a long way, use a small amount and massage it into the leaf until lightly coated, adding more in small increments as needed for each leaf.

The fun part is experimenting with different combinations of seasonings. Basic sea salt is perfect on its own, the addition of smoked paprika, garlic powder, and ground cumin adds a little more depth to the flavor.  I hope you enjoy these crispy seasoned kale chips.

Crispy Seasoned Kale Chips

Crispy Seasoned Kale Chips Recipe
 
Prep time
Cook time
Total time
 
Author:
Serves: 4
Ingredients
  • 2 large bunches kale, tough stems removed and torn into chunks
  • 1½ - 2 T. extra virgin olive oil
  • 1 T. smoked paprika
  • 2 t. garlic powder
  • 2 t. ground cumin
  • Sea salt, to taste
Instructions
  1. Preheat oven to 325°F and line a large rimmed baking sheet with parchment paper or a Silpat® baking mat. Set aside.
  2. Wash kale leaves and dry completely before adding to a large mixing bowl. Drizzle with a little olive oil and toss to combine while rubbing each leaf with your fingers to make sure it is evenly coated with oil.
  3. Sprinkle smoked paprika, garlic powder, and cumin on top of kale and season with sea salt, to taste. Toss until evenly combined.
  4. Arrange seasoned kale leaves on a prepared baking sheet in a single layer, being careful to not overcrowd them. Work in batches, if necessary.
  5. Place baking sheet in preheated oven and bake for 5-6 minutes before rotating the pan. Bake for another 1-2 minutes. Do not overcook. Remove chips from oven when they are still mostly green, with only a tiny bit of brown developing.
  6. Let chips sit for 2-3 minutes to crisp up a bit more before serving. Enjoy!
Notes
The kale needs to be completely dry before popping it in the oven. Moisture left on the leaves can create steam, which leads to soggy chips. A little olive oil goes a long way, use a small amount and massage it into the leaf until lightly coated, adding more in small increments as needed for each leaf.
 

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