Easy Baked Kale Chips Recipe:These crispy oven-baked kale chips are a great homemade snack. You cannot stop at just eating one, just like potato chips. Great for parties, too.
Easy Baked Kale Chips Recipe
Ingredients
- 1 bunch kale
- 1 tablespoon olive oil
- 1 teaspoon flaked sea salt
Directions
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Gather all ingredients.
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Preheat an oven to 300 degrees F (150 degrees C). Line a rimmed baking sheet with parchment paper.
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With a knife or kitchen shears carefully remove kale leaves from the thick stems and tear into bite size pieces.
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Wash and thoroughly dry kale with a salad spinner.
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Drizzle kale leaves with olive oil and toss to combine. Spread out in an even layer on the baking sheet without overlapping and sprinkle with salt.
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Bake until the edges start to brown but are not burnt, 20 to 30 minutes.
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Enjoy!
How to Store Baked Kale Chips to Keep Them Crispy
If you don’t eat them all in one go, you’ll want to store baked kale chips the right way so they stay crisp and don’t get mushy. Here’s how to store homemade baked kale chips:
Let them cool: Baked kale chips fresh from the oven still give off enough moisture to make baked kale chips soggy. Let them cool completely before storing them.
Airtight is just right: Most baked kale chip recipes that are flavored with salt or other dry seasonings can be stored in an airtight container at room temperature for up to a week, although it’s best to eat them within two or three days. Baked kale chips seasoned with something perishable like cheese should be stored in an airtight container in the refrigerator.
Tips for Success
As easy as kale chips are to make, there are still a couple of tips to keep in mind for best results:
Dry leaves completely: The key to crispy kale chips is to make sure you thoroughly dry your kale leaves. Use paper towels or a dry dish towel to remove any drops of water that might remain after washing and spinning your kale. Damp leaves make soggy kale chips.
Don’t overdo the oil: Use a light hand when you coat the dry kale leaves with olive oil. You don’t want to drench them or they’ll never crisp up.
Spread out: Use a large enough rimmed baking sheet so each kale leaf can lie flat in a single layer. Leaves that are bunched up or folded over won’t crisp evenly. Bake in batches if you need to.
Don’t overbake: When it comes to baked kale chips, brown equals bitter. That’s why it can be a little tricky to know when your kale chips are fully baked because you can’t really judge by the color. You want to remove baked kale chips from the oven before they brown but while they’re still a bit soft in the center.
But don’t worry; they will continue to crisp up after you take them out of the oven and let cool. For perfectly crispy baked kale chips, you might have to do a little trial and error to find the right balance.
