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Baked Kale Chips with Sea Salt

Baked Kale Chips with Sea Salt

Snack
Prep Time
15min
Cook Time
15min
Servings
4
Calories
75
Chef's Note

The key to perfectly crispy kale chips is ensuring the leaves are completely dry before baking and massaging the oil thoroughly into each leaf. For variety, try experimenting with different seasonings like smoked paprika or lemon zest - just be sure they're FODMAP-friendly if needed. Store with a paper towel in the container to absorb any moisture and maintain crispness.

Tags
snack
FODMAP-friendly
vegetarian
vegan
gluten-free
dairy-free
kale
healthy
baked
Ingredients

  • 1 bunch (about 8 cups torn leaves) fresh kale

  • 1 tablespoon extra virgin olive oil

  • 1 teaspoon flaky sea salt

  • 2 tablespoons nutritional yeast (optional)

  • 1 teaspoon garlic-infused oil (FODMAP friendly)

  • 1/4 teaspoon freshly ground black pepper

Instructions
  • 1

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

  • 2

    Wash 1 bunch of kale thoroughly and dry completely using a salad spinner or clean kitchen towels. Any moisture left on the leaves will create steam and prevent the kale from crisping properly.

  • 3

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

  • 4

    Place the torn kale in a large mixing bowl and drizzle with 1 tablespoon of extra virgin olive oil and 1 teaspoon of garlic-infused oil.

  • 5

    Using your hands, massage the oil into the kale leaves for about 3 minutes until all leaves are evenly coated and the kale begins to soften slightly.

  • 6

    Add 2 tablespoons of nutritional yeast (if using) and 1/4 teaspoon of black pepper to the kale and toss to distribute evenly.

  • 7

    Arrange the kale in a single layer on the prepared baking sheets, being careful not to overcrowd the leaves. This may require baking in batches.

  • 8

    Bake for 10-15 minutes, rotating the pans halfway through cooking time, until the edges are slightly browned but not burnt.

  • 9

    Remove from the oven and immediately sprinkle with 1 teaspoon of flaky sea salt.

  • 10

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

  • 11

    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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