This is the best baked kale chips recipe! Homemade crispy kale chips are a delicious, healthy snack made with only five ingredients. Roasting kale chips in the oven keeps them crispy for days!
Can I just tell you how much I love these baked kale chips?!
And I’m not the only one. My oldest daughter has been not only eating, but requesting these since she first learned how to talk. I’m not kidding, at the store she would point to the kale and say, “chips!” I knew exactly what she meant and would, obviously, oblige her request.
Because what kid requests kale at the grocery store? I guess, in chip form, this leafy green vegetable can be enjoyed by all! And this is seriously the best kale chip recipe out there.
Homemade kale chips are roasted low and slow, covered in a delicious almond coating and stays crispy for days (if they last that long)! Plus they are paleo, vegan, grain-free, sugar-free and are made with only 5 ingredients.
How to Make Baked Kale Chips
In order to ensure that your roasted kale chips turn out crispy, it’s important to understand that the way you make them is critical. The method is a key part to mastering the art of making kale chips! So I’m going to walk you through it step by step! And don’t forget to watch the video.
Only use the kale leaves.
Since the stalk of most kale varieties is very tough, be sure to remove the leaves from the stalk and then discard it. Even baking doesn’t making chewing that stalk any easier.
Combine dry ingredients
In a small bow, combine the dry ingredients. This will ensure they are evenly distributed.
Add olive oil
Next, add the olive oil to the kale leaves. When it comes to olive oils, you get what you pay for. For the best flavor, choose a high-quality variety.
Massage the kale.
This is so important. After the oil is added ot the kale, use your hands to work the olive oil into the kale leaves. This tenderizes the kale and ensures that the oil is evenly and completely distributed.
Add dry ingredients
Next, add the dry ingredient mixture to the massaged and oiled kale and stir until it’s evenly distributed.
Bake the kale chips low and slow
Good things take time. Depending on the variety of kale you choose and the size of the leaves, these kale chips can bake for up to 40 minutes at 325. This ensures that they dry out completely and remain crispy for days
So do not rush the process and turn the heat up. You will end up with chips that are burnt but still somehow soggy, which are not the best.
Recipe FAQs
How do you store kale chips?
I know most recipes call for storing in an airtight container, but I don’t recommend that. They remain crispy longer if you store them in a container with a loosely-fitting lid or one that is loosely covered in plastic wrap.
Wait until they cool completely before storing so you retain crispy kale status.
How long do kale chips last?
They stay fresh at room temperature for 2-3 days.
Are baked kale chips good for you?
Yes, it is kale, after all! This recipe in particular is a very healthy and delicious alternative to regular chips! They are low in calories, high in protein, fiber and nutrients!
Baked Kale Chips Recipe: Ingredients & Substitutions
Here are a few possible substitutions that could be made this recipe.
- Kale. I have made these chips with the following kale varieties with great results: Curly kale, Lacinato (Dino) kale, Redbor Kale, and Siberian Kale.
- Olive oil. Avocado oil and canola oil also work very well in this recipe!
- Almond meal. Almond flour works just as well as almond meal, although I like the crunchier texture of the almond meal,
- Garlic salt. If you don’t keep garlic salt on hand, simply substitute ¼ tsp sea salt and ¼ tsp garlic powder! Not into garlic, just use sea salt.
