KALE CHIPS. Get excited. These ones are seriously the best! So flavorful and crispy. Vegan, Paleo and Whole30 compliant.
Alright alright alriigghtt. (Matthew McConaughey anyone?)
I know kale chips are sooooo like 5 years ago, but I made them the other night and I was like “Good lawd I forgot how delicious these things are!” and I proceeded to eat the whole pan while Drew was in the basement doing “man stuff”. Not even mad about it. I intended to share with him, but the kale just got so small once it baked and I decided that maybe it was only a one pan serving size… He didn’t seem to mind. Can’t say he is ever going to be super excited about kale chips. I think we had a couple bad experiences of burning the kale chips to where they basically just disintegrated in your mouth. I suppose I don’t blame him. But I think I’ve mastered the art of the kale chip since then and I MUST share this easy recipe with you all! They’re literally the best… Okay, whatever I’m bias but just trust me when I say they’re really really good!
What you need (for the seriously best kale chips)
Kale (duh)
avocado oil
nutritional yeast
garlic powder
cumin
chili powder
cayenne
pink salt
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.
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…
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.
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 300F watching closely for about 8 minutes–all ovens are different–until slightly crisp. Allow them to cool on the pan for about 5 minutes before eating the entire pan enjoying them at your leisure.
And in case you were wondering… Why yes, I basically ate another batch of kale chips all by myself. Not even ashamed about it.
Thank goodness these are Whole30 too. They make a great snack. I actually enjoyed the leftover chips (I had to cut myself off after pan 1) with my eggs the next morning. SO GOOD.
The Best Kale Chips [ vegan, paleo ]
-
Yield: 2 servings -
Category: snacks
Print Recipe
Pin RecipeDescription
KALE CHIPS. Get excited. These ones are seriously the best! So flavorful and crispy. Vegan, Paleo and Whole30 compliant.
Ingredients
- 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
Instructions
- Preheat oven to 300F. 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 300F 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.
Notes
Kale Chips, vegan kale chips, paleo kale chips, kale recipe
Nutrition
- Serving Size: 1/2
- Calories: 98
- Sugar: 0g
- Fat: 7g
- Saturated Fat: 1g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 0g
If you try this recipe (or anything from the blog!) don’t forget to tag me so I can see! #fitmittenkitchen
Instagram : @fitmittenkitchen
Facebook : Fit Mitten Kitchen
Twitter : @fitmittenkitch
Pinterest : Fit Mitten Kitchen
SOME OF THE PRODUCTS I USED IN TODAY’S RECIPE
This post contains some affiliate links. Should you choose to purchase through said links, I will receive a small commission. Thank you for your support in helping keep Fit Mitten Kitchen up and running.
Karlie says
Whoo you captured some great winter light for these 🤗 haven’t made them in soo long either I think I need to this weekend!
Ashley says
Haha thank you! This Michigan winter has been all over the place–well per the usual 😉 But yeah, definitely recommend these things STAT
rachel @ athletic avocado says
Oh my gosh I forgot all about kale chips too haha, they are so crunchy and addicting! Literally every time I make them at least half of them come out burnt lol. These look like the most perfect kale chips ever!
Ashley says
Lol it’s hard to get the texture right! I watch them like a hawk!
Emily Swanson says
You should bag these up and sell them to Whole Foods. :o) They sound amazing. Kale Chips can be so good, but I think the last time I did it I burnt them. O_O
Virjinia Harp says
I need to give these a try! I tried to make kale chips once and they came out soggy and sad.
Ashley says
It is so tough to get the texture right! I would say make sure they’re dry before you add the oil to them 🙂
Elizabeth says
I just ate the whole batch with my two year old, whoops 😉 So crunchy and yummy!
Erin @ Erin's Inside Job says
I’ll definitely have to try these. Sometimes I make them and they’re crispy and sometimes they’re not. I think I am probably too impatient to have them dry all the way haha.
Jenny @ Cozy Kitchen Cooking says
YUM! I made these for my first ever attempt at making kale chips and I’m so glad I did! They turned out perfectly!
★★★★★
Ashley says
Ah yay!! Getting kale chips right can be tricky but I am so happy these worked for you! Thanks so much for your comment. It means a lot 🙂 <3
Tammy says
Yum! The best kale chip recipe I have ever tried…..and I have tried a few 🙂 Kale chips are such a fun and healthy way to use up the older, tougher kale leaves on my plants.
Ashley says
Yay! Thanks so much for stopping by and letting me know, Tammy! So glad you enjoyed 🙂
Nicole says
Can you use any other type of oil? Have you tried other types?
Ashley says
You can use another type of medium-high-heat oil. I just wouldn’t recommend something that is meant for dressings and drizzle- like extra virgin olive oil. Hope that helps!
Jen says
I’ve always bought kale chips at the store because I was afraid to make them. Your recipe is so easy and the taste great!!!!
Ashley says
Ah so happy to hear you love them, Jen! Thanks so much for stopping by and letting me know 🙂
shar says
is the nutritional yeas necessary
Ashley says
It’s not entirely necessary but it does add that distinct flavor. I personally love it but if you don’t like or can’t find you can leave out.
Vicky says
Do you have any seasoning suggestions if you can’t eat garlic? I just realized garlic is in chili powder so I’m trying to think of what to substitute
Ashley says
Hi Vicky, you can try subbing the garlic with onion powder. And maybe cayenne too!
Erin says
Amazing kale chips
★★★★★
R. Martinez says
A co-worker turned my onto this recipe and I just can’t stop eating them! I bug her all the time to make them that I just HAD to find out how to make them! Thank you for the step by step, makes it easier to recreate. She did something different though. She uses purple kale and for some reason it tastes better. Just thought I’d throw that out there.
★★★★★
Ashley says
Well I am so glad you like them! 🙂 I actually have made them with purple kale before and I agree – so so good! Thanks so much for taking the time to comment and leave a review – it means so much! <3
Sara says
These are awesome!!! Perfect consistency, no burning or issues. ALL pieces were crispy and this was my first try. THANK YOU!! <3
★★★★★
Ashley says
YAY! So glad you enjoyed!
Libby says
I normally either burn my kale chips to a crisp, or undercooked them. This recipe was perfect! I ate the whole pan, whoops 😅
Ashley says
Kale chips can certainly be tricky but so glad this recipe worked for you! 🙂 and yeah – I totally end up eating the whole pan too 😉
Brenna says
How can I store them? I’m making them for an event tomorrow! I won’t even try one until tomorrow so I’m not tempted to eat them aaaall hihiii!
Ashley says
You know I have never tried because I always eat the whole pan! lol But I think your best bet is to store them in a container at room temp. I’ve heard others store with rice to help soak up any excess moisture. Just be sure they’re cooled well before storing.
Justin says
Which type of kale is best please?
Ashley says
Curly kale is best! You can use green or the flowering purple as well 🙂