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Baked Kale Chips with Sea Salt

Baked Kale Chips with Sea Salt

Snack
Prep Time
15min
Cook Time
20min
Servings
5
Calories
75
Chef's Note

The key to perfectly crispy kale chips is ensuring the leaves are completely dry before baking and not overcrowding the baking sheets. For variety, try different seasoning combinations like chili lime or herb garlic. If your chips aren't crispy enough after cooling, you can return them to a warm (200°F) oven for 5 minutes to crisp up further.

Tags
low-carb
low-calorie
vegetarian
vegan
gluten-free
nut-free
snack
kale
baked
healthy
Ingredients

  • 2 bunches fresh kale

  • 2 tablespoons extra virgin olive oil

  • 1 teaspoon flaky sea salt

  • 1/2 teaspoon garlic powder

  • 1/4 teaspoon smoked paprika

  • 1 tablespoon nutritional yeast (optional)

  • 1/2 teaspoon lemon zest

Instructions
  • 1

    Preheat your oven to 300°F (150°C) and line 2 large baking sheets with parchment paper.

  • 2

    Wash the kale thoroughly and dry completely using a salad spinner or clean kitchen towels. Any moisture left will make the chips steam rather than crisp.

  • 3

    Remove the tough stems from the kale leaves and tear the leaves into 2-inch pieces.

  • 4

    Place the kale pieces in a large bowl and drizzle with 2 tablespoons of olive oil.

  • 5

    Using your hands, massage the oil into the kale for about 2-3 minutes until all pieces are lightly coated and the kale begins to soften.

  • 6

    In a small bowl, mix 1 teaspoon of flaky sea salt, 1/2 teaspoon of garlic powder, 1/4 teaspoon of smoked paprika, and 1 tablespoon of nutritional yeast (if using).

  • 7

    Sprinkle the seasoning mixture over the kale and toss gently to distribute evenly.

  • 8

    Arrange the kale in a single layer on the prepared baking sheets, being careful not to overcrowd (this is crucial for crispiness).

  • 9

    Bake for 10 minutes, then rotate the pans and bake for another 8-10 minutes until the edges are slightly browned but not burnt.

  • 10

    Remove from the oven and sprinkle with 1/2 teaspoon of fresh lemon zest while still warm.

  • 11

    Allow the chips to cool completely on the baking sheets for 5 minutes to achieve maximum crispness.

  • 12

    Transfer to a serving bowl and enjoy immediately, or store in an airtight container for up to 2 days.

Nutrition Information (per serving)
75
Calories
3g
Protein
8g
Carbs
4g
Fat
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