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Kale Chips in 5 Easy Steps

Kale Chips in 5 Easy Steps

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Making kale chips is easier than you think

Once they have cooled, store your homemade kale chips in an air-tight container at room temperature.

Start by preheating the oven to 350 degrees Fahrenheit. Line a sheet pan with parchment paper or a non-stick silicone mat. If you don’t have either, lightly spray the cooking sheet with non-stick cooking spray or coat it with a thin layer of oil.

(Credit: Flickr/veganbaking)

Wash the kale leaves and pat them dry with a paper towel. Then, tear the leaves into chip-sized pieces, discarding the thick stems.

(Credit: Flickr/Kris-Krug)

Drizzle the torn-up pieces of kale with a good quality extra-virgin olive oil (or another oil that you like the taste of) and toss them until they are lightly coated in the oil.

(Credit: Flickr/shutterbean)

Lay the kale chips on the sheet pan and sprinkle them with salt. If you want to make flavored chips, you can sprinkle the pieces of kale with spices as well.

(Credit: Flickr/rahim-packir-saibo)

Bake the kale chips in the oven until they just start to crisp (but before they turn brown) about 15 minutes, turning them over once halfway through their cook time.

(Credit: Flickr/shutterbean)

Kristie Collado is The Daily Meal’s Cook Editor. Follow her on Twitter @KColladoCook.

How to Make Crispy Kale Chips

When we first made kale chips at home, we were shocked at how easy it is. All you need is kale, a baking sheet and about 15 minutes. Jump to the Kale Chips Recipe or read on to see our tips for making them.

YOU MAY ALSO LIKE: How to make brown butter kale pasta with feta cheese and golden raisins. Jump to the Brown Butter Kale Pasta Recipe.

5 Easy Kale Chips Recipes for Healthy Snack Alternatives

Working from home, I always find myself sticking my head in the refrigerator looking for something to snack on. So recently I’ve been trying to figure out easy low-fat snacks that I can have on hand when cravings set in. Kale chips have become my new favorite healthy snack. Instead of buying them, I quickly bake them in the oven in the time it takes me to scroll through Instagram.

The pros? Kale chips are a healthier alternative to potato chips. They’re super easy to make. They taste yummy whether you’re vegan, on the whole food diet or simply want a healthy snack. The cons? Well, I’ve only found one: they’re not pretty! I tried photographing my favorite kale chips recipe (it taste almost like fried pickles!) . But after three tries they still looked hideous (but tasted delicious!). So I found four additional kale chip recipes on Pinterest that have a prettier look. Just don’t feel discouraged if yours end up looking non Instagram worthy like mine!

Easy Cheesy Kale Chips

Kale chips. Exactly what you need when you want something very healthy that also tastes like delicious junk food.

Well… maybe I’m overstretching. Just a tiny bit. I mean it is still kale. It’s not going to taste like fried potato chips.

BUT let me tell you, this is the most delicious way to eat kale, ever.

These kale chips are super easy, deliciously cheesy and they have all that crisp factor of a bag of….chips!

There are a few tricks to getting the perfect batch of kale chips.

I used curly kale which I reckon is probably best here. One head of kale will give you two batches of kale chips. You can do both batches back to back, which is what I did.

First, you have to separate the leaves from the stems. Those giant thick kale stems just don’t work here.

The easy way to do this is to grab the stem tightly with your fingers and then quickly slide them upwards, removing the leaves as you go.

Then, you wash those leaves and dry them more thoroughly than you’ve ever dried anything. This is because any water remaining on your leaves will result in soggy kale chips.

I found that after washing them I had to spin them in a salad spinner and then roll them in paper towels to get them properly dry. The salad spinner on its own wasn’t sufficient. Good first step though!

Once your leaves are dry, you separate them into two batches. Place the first batch into a bowl and add olive oil, nutritional yeast, smoked paprika and some sea salt. Rub this into the leaves.

Then spread out evenly on a parchment lined baking tray and bake at low heat for 25 minutes.

Repeat for the second batch and there you have it. Healthy snacks!

The nutritional yeast is responsible for the cheesy factor and oh wow it’s wonderfully cheesy!

You’ll love these easy cheesy kale chips, they are:

Enjoy these chips anytime you’d generally enjoy some crispy chips or just have them as a healthy snack.

If you make these, tag us #lovingitvegan on instagram so we can see them! And leave a comment and rate this recipe too. Thanks so much!

Kale Chips

This post may contain affiliate links. Read my disclosure policy.

Baked kale chips are healthy, delicious, gluten-free, Keto and Paleo diet friendly and ready in 20 minutes. The perfect crispy snack to replace chips!

One of the worst parts of eating healthy is saying good bye to some of your favorite foods. But luckily, there are ways you can still eat some of your favorite comfort foods like French Fries, Sweet Potato Fries and, maybe the most shocking of all, Mini Meatloaf Muffins. So the next time you have the urge to snack on potato chips, grab a handful of crunchy baked kale chips instead.


Crispy kale chips are a perfect low carb, low fat replacement for tortilla and potato chips, and they go well with so many different dips and sauces that you won’t want to go back. They’re got a super short cooking time and all you have to do to store them is put them in a bag and keep them dry.

Kale Chips may not be perfect for dipping in salsa like traditional tortilla chips, make a great healthy snack or party food. If this is your first time baking kale chips, this is an easy recipe to follow, since the cook time is so short and there are only a couple of steps (one of which is eating the chips). They make the perfect appetizers for this year’s summer BBQ, and a large bowl of them is perfect for sharing on movie night.


To follow this kale chip recipe, you’ll need parchment paper, 1 bunch kale and a large baking sheet.

  1. Line a cookie sheet with parchment paper while you preheat the oven to 350 degrees.
  2. Take your bunch of kale and trim away the leaves from the stem with kitchen scissors or a knife.
  3. Tear the leaves into bite sized, shareable pieces.
  4. Wash and dry the kale.
  5. Lay the kale pieces in a single layer on a baking sheet.
  6. Spray the kale with vegetable oil and season them.
  7. Bake in the oven until they begin to crisp.
  • Spices: the next time you are making kale chips, you can experiment with a bunch of different flavors. Sprinkle a little paprika, cumin, chili powder, Italian seasoning, red or black pepper, or garlic powder onto the kale chips before you put them in oven to infuse them with flavor.
  • Cheese: everything is better with a sprinkle of cheese. After the kale chips have baked but while they’re still hot, sprinkle a handful of grated parmesan cheese on top and let it melt. You don’t want to make them overly cheesy, but a little will add a some flavor and texture.

What to serve with Kale Chips?

What are chips without dip? Here are some tasty recipes that you can put together in minutes.

  • Easy Hummus: the name says it all. This is such an easy recipe that you can whip it together 5 minutes before your guests arrive and not even break a sweat.
  • Baba Ganoush: if you made hummus last time and want to try something new, Baba Ganoush is hummus’ tasty counterpart that is great with all sorts of dishes.
  • Pico de Gallo Salad: while this is technically a salad, you can chop the vegetables finer to make a delicious fresh salsa to dip your chips in.

If you’re still wondering what to have as your main course, here are some fun ideas to try out.

  • Middle Eastern Chicken Kebabs: a tasty Middle Eastern favorite that goes great with all sorts of fresh recipes.
  • Lemon Greek Chicken Skewers:similar to the kebabs, chicken skewers are great party foods and come with their own fun serving accessories.
  • Mexican Shrimp Burrito Bowl: try the burrito without the wrapper and you’ll be pleasantly surprised. These bowls are great for parties or when you are fresh out of tortillas.

If you ate way too many kale chips last night and want to try them a different way, here are some fun ideas.

  • Healthy nachos: layer the kale chips onto a baking sheet and sprinkle them with cheese of your choice. Add black beans, Pico de Gallo, chopped jalapeños and olives and bake until the cheese melts.
  • Salad topping: once the chips start to get stale, chop them up and put them on a salad to replace croutons. The crunch is perfect and the flavor goes with just about any salad dressing.


Kale is one of the must nutrient-rich foods in the world, and is high in vitamins A, B1, B2, B3, B6, C and K. It’s also high in manganese, calcium, potassium, copper, iron and phosphorus. In other words, eating kale regularly will make you feel amazing and will help your body stay healthier longer. Now, you just have to learn to like kale smoothies…

You should store your chips in a dry place in an airtight container. You should wait for them to cool down to room temperature before you bag them up, but if you end up with some moisture in the bottom of the bag, don’t panic. Pour half a cup of rice into the bag and shake it so that the grains settle at the bottom. The rice will absorb the moisture and prevent more from building up.

If your chips are still a little soggy, you can lay them on a baking pan and put them in the oven for a few minutes to get their crispness back. After about 5 days, though, the chips will either be stale or too soggy to save and you should chuck them and make a new batch.

4. Massage Your Kale with Oil

I am absolutely obsessed with olive oil. I always make my own olive oil vinaigrette for my salads and my favorite way to prepare vegetables is roasting them with olive oil.

We go through a lot of olive oil.

So while you can use whatever oil you prefer for your kale chips, I have only ever made mine with olive oil.

You only need about 1-2 tablespoons of oil. I never measure. I just drizzle some on like so…

The key to adding the oil to kale is that you need to massage the oil into the leaves, especially the Curly kale, to make sure every part of the kale is covered.

This little step may seem a bit messy and time consuming, but it will make all the difference.

Spicy Kale Chips

I just got back from an amazing blogger retreat in Las Vegas this weekend where I met so many awesome ladies. I also indulged in all the foods! From these amazing Lemongrass Lemon Drops to sushi and buffets, there wasn&rsquot a whole lot of wholesome eating going on the last few days. It is time to get back on track and these Spicy Kale Chips are the perfect way to do it. I have a bag of kale sitting in the fridge ready to be roasted up for the perfect healthy snack for the week!

These spicy kale chips are massaged with olive oil and tossed with chipotle powder and nutritional yeast. OK, right about now I know most of you are saying, nutritional what?! Nutritional yeast is a deactivated yeast rich in vitamins. It has a nutty cheese-like flavor and is commonly added to kale chips. You can skip the nutritional yeast in this kale chip recipe, but they really won&rsquot be as good as they will be missing some great flavor.

You might not be able to find nutritional yeast at your local grocery store, but bigger stores as well as food coops will most likely carry it. I found it at the tiny little food coop in our small town, so you should be able to find it relatively easy. If all else fails, you can always order some from Amazon.

Now let&rsquos talk about the chipotle powder on these kale chips. I have long been a lover of all things chipotle, from these Chipotle Shrimp Tacos to Chipotle Meatloaf, I find all sorts of ways to use chipotles in adobo.

So naturally when I saw chipotle powder at Target, I had to grab a jar. I have used it in so many dishes when I want to add some extra bite. A little goes a long way, so taste as you go!

Nutritional yeast, chipotle powder, garlic salt and olive oil coat kale for an easy 5 ingredient snack that you can feel good about. Roasting the kale chips for 15 minutes, leaves them crispy and melt in your mouth. Be sure to store them in a dry air tight container for the freshest most delicious kale chips.

  • Thin, crispy, and light as air. Seriously – they will blow away in a light breeze. I know this to be true by experience.
  • A bit of an acquired taste. They still have a bit of a “green” flavor to them, though mostly they taste salty (especially if you overdo it like I tend to do).
  • Easy. From garden to salty snacking in 15 minutes, if you desire.
  • Really, really addicting. Have I mentioned they’re addicting?

Still with me? Let’s get started!

Easy Veggie Chip Recipes

Play around with whatever seasonings and spices you like.

Kale Chips

Oh, kale. You’ve had your moment and the fooderati schadenfreude is peaking (read Dear Kale for the best farewell ever), but we will always and forever love you when you’re kissed with oil and crisped in an oven. No matter what the cool kids say. Get our classic Kale Chips recipe, or try our Toasted Sesame Kale Chips recipe.

Carrot Chips

For anyone who recoils at the baby food texture and watery sweetness of steamed carrots, the earthy, subtle sweet and crunch of carrot chips will make you love Bugs’ favorite snack all over again. Get our Carrot Chips recipe.

Taro Chips

You’ll want to take some before/after selfies with these chips. The funky woody potato exterior belies a purple-flecked flesh that makes these chips an ideal delivery platform for a punchy ceviche or a dip or spread that needs a pretty surface. Get our Taro Chips recipe.

Sweet Potato Chips

If you make veggie chips often, think of this as a template recipe for any root veggie type of produce. The splash of vinegar is key. The acid prevents vegetables from turning mushy or soft while cooking, so you’re guaranteed a truly crispy chip. Get our Sweet Potato Chips recipe.

Sweet Potato Crisps with Smoked Paprika

If you love barbecue-flavored potato chips, these crisps deliver the goods–smoky, tangy, salty crunch–minus the nuclear flavoring agents. Get our Sweet Potato Crisps with Smoked Paprika recipe.

  • 8 cups trimmed kale leaves with tough stems removed
  • 1 tablespoon olive oil
  • ¼ teaspoon cracked black pepper
  • ⅛ teaspoon kosher salt
  • ⅛ teaspoon garlic powder

Preheat oven to 300 degrees F. Arrange oven racks so one rack is in the upper-third of the oven and the other rack in the middle of the oven. Line two large baking sheets with parchment paper set aside.

Wash and thoroughly dry the kale leaves. Tear the leaves into pieces. In a large bowl toss kale with olive oil, pepper, salt, and garlic powder until leaves are coated. Arrange leaves in a single layer on the two baking sheets.

Bake for 20 to 25 minutes or until crisp, rotating pans halfway through baking time. Cool 30 minutes before serving. Divide among four serving plates.