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Baked Kale Chips are a game-changer for snack lovers. Crunchy, salty, and surprisingly addictive, these chips are a healthier alternative to traditional potato chips. With just a few simple ingredients like kale, olive oil, and sea salt, you can whip up a batch in no time. Perfect for munching on during movie nights or as a quick afternoon snack, these chips will have you reaching for more. Let's dive into this easy recipe and get snacking!
What You Will Need
H2: What you will need to make baked kale chips
- Kale: Provides a crunchy texture and is packed with nutrients, making it the star ingredient for healthy, crispy chips.
- Olive oil: Helps the kale crisp up in the oven, adding a subtle richness and aiding in even cooking.
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Tools and Instruments Needed
What tools/instruments will be needed to make Baked Kale Chips Recipe
- Baking sheet: Provides a flat surface for even baking, ensuring the kale chips crisp up without burning.
- Parchment paper: Prevents sticking and makes cleanup easier, allowing the kale to bake evenly.
- Mixing bowl: Essential for tossing the kale with olive oil and sea salt, ensuring even coating.
- Oven: The primary tool for baking, providing the consistent heat needed to turn kale into crispy chips.
Baked Kale Chips Recipe
Equipment
- Baking Sheet
- Parchment Paper
- Mixing bowl
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Ingredients:
Main Ingredients
- 1 bunch Kale washed and thoroughly dried
- 1 tbsp Olive oil
- 1 tsp Sea salt
Instructions:
- Preheat your oven to 300°F (150°C).
- Line a baking sheet with parchment paper.
- Remove the kale leaves from the thick stems and tear into bite-sized pieces.
- In a mixing bowl, toss the kale with olive oil and sprinkle with sea salt.
- Spread the kale out on the prepared baking sheet in a single layer.
- Bake until the edges brown but are not burnt, 10 to 15 minutes.
Notes:
Nutrition value:
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Keywords:
Make Ahead and Freezing Instructions
Make Ahead Instructions
- Wash and dry kale thoroughly.
- Remove leaves from stems, tear into pieces.
- Toss with olive oil and sea salt.
- Store in an airtight container in the fridge for up to 2 days.
- When ready, spread on a baking sheet and bake as directed.
Freezing Instructions
- Wash, dry, and tear kale into pieces.
- Blanch kale in boiling water for 2 minutes, then transfer to ice water.
- Pat dry and spread on a baking sheet to freeze individually.
- Once frozen, transfer to a freezer bag.
- When ready to use, bake directly from frozen, adding a few extra minutes to the baking time.
Did you know that kale chips can be made even crispier by adding a pinch of cornstarch before baking? It helps absorb any extra moisture.
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