They’re literally the best… Okay, I’m a little bias but just trust me when I say they’re really really good!
Even Drew doesn’t mind these, which says a lot.
Kale chips make for a great, healthy snack. They’re simple to make at home but be sure to follow the steps laid out to ensure the best texture for homemade kale chips.
What Makes These the Best?
They’re deliciously spiced, flavorful, and make for a great healthy snack! I’ve been known to eat the whole pan – they’re that good!
How To Make Kale Chips
First things first: cut the stalks away from the kale. You can also rip them off. You just don’t want to use them in your kale chips because they’ll honestly be gross and weird <–technical terms.
Cut into medium-large pieces
Next cut or rip the kale into medium-large pieces. You don’t want them too small or they’ll basically bake into nothing.
Wash and Dry
Once you’ve cut away the stalks you’ll cut or rip the bunch into medium to large pieces, then wash and dry. I used a salad spinner but if you don’t have one of those laying your kale out on a cooling rack and patting with paper towel will do the trick. Apparently you can also blow dry your kale, which is actually pretty genius…
Oil and Season Kale
Next I like to drizzle the kale with oil as well as putting on my fingertips. Then you MASSAGE THE KALE. Yes, massage it. I’ve said this before but just trust me on this one. Rub the oil into the leaves. After that’s done you sprinkle on the nutritional yeast and seasonings. Rub those in a little bit and sprinkle on the salt.
Kale Chip Seasoning Blend
- nutritional yeast – this adds a delicious “cheesy” flavor.
- garlic powder, cumin chili and cayenne pepper – This mix of spices gives the perfect amount of flavor with a little heat. Feel free to omit the cayenne if you don’t like spice.
- pink salt or fine sea salt – enhances flavor.
Time to Bake!
Then you lay in a single layer on a baking sheet. You want to make sure you leave some space between the chips so they all get crispy. Depending on how many kale chips you want, you may have to do a couple batches of baking the kale chips.
Bake at 300ºF watching closely for about 8 minutes–all ovens are different so just watch–until slightly crisp. Allow them to cool on the pan for about 5 minutes before
eating the entire pan enjoying them at your leisure.
Storing Kale Chips
These kale chips are typically enjoyed in one sitting, but if you double the batch (or even triple) you could store some in an airtight storage container and enjoy within 2-3 days.
Make sure the kale chips have cooled completely before storing though.
Let me know if you make this recipe by leaving a comment and rating below! It helps others learn more about the recipe too! Xx, Ashley
- 2 large stalks kale, about 4 cups leaves
- 1 TBS avocado oil, plus more for hands
- 1 1/2 TBS nutritional yeast
- 1/2 tsp garlic powder
- 1/4 tsp cumin
- 1/4 tsp chili powder
- 1/8 tsp cayenne
- 1/4 tsp pink salt, or to taste
- Preheat oven to 300ºF. Grease a large baking sheet (or line with parchment paper) and set aside.
- Carefully remove leaves from the stalk of the kale. You can either pull the leaves or cut away from the stalk. Rip or cut kale into large pieces, then wash and dry kale in salad spinner. Make sure your kale is dry before the next step. You can pat down with paper towel and let air dry on cooling rack until dry.
- Place the dry kale leaves in a bowl and drizzle on about half tablespoon avocado oil. Massage oil into the kale leaves using your finger tips. Sprinkle on 1 TBS nutritional yeast, and all of your seasonings. Add another half tablespoon and repeat this process with well oiled hands, massaging the nutritional yeast and seasonings into the kale leaves.
- Transfer leaves to baking sheet, arranging in single layer. Sprinkle on the rest of the nutritional yeast and a few more dashes of salt if you wish.
- Bake kale at 300ºF for 7-9 minutes, watching very closely. All ovens are different, so adjust baking time to desired texture of kale chips. Allow kale chips to cool on pan for 5 minutes before enjoying.
- Serving Size: 1/2
- Calories: 98
- Sugar: 0g
- Fat: 7g
- Saturated Fat: 1g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 0g
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