Crispy kale chips oven recipe transforms this vegetable from a healthy superfood that you might add to a salad or casserole into a delicious snack! All you need is a few simple ingredients and 10 minutes until you these tasty chips in your fingertips. Perfect for kids and adults and everyone will be wanting more!
Why This Recipe Works
I don’t know about you, but I happen to have the pickiest children on the planet. I’ve learned to be sneaky about feeding them vegetables which is ridiculous because they are nine and twelve years old, people.
But if you have family members that turn their nose up at anything green and healthy looking, I have a couple of ideas to help you. Smoothies and juicing are great options for this and I also love turning vegetables into a yummy, healthy snack.
Kale is the healthiest of the healthy foods, so we’re going straight to the big guns here. I have been making crispy kale chips for years, but I remember being skeptical the first time I made them.
If you’re like me and didn’t believe a chip could be made out of kale, that wasn’t limp and wet, then you’ll be pleased that we avoided that and this recipe was a success!
Recipe Ingredients
Kale – The most common kale you’ll find in your grocery is curly kale and it’s what you’ll use in this recipe.
Web Story On Healthy Baked Snacks
Just two ingredients and baking in the oven, you’ll have crispy baked Kale chips to enjoy!
How To Make Kale Chips
Step 1
Tear the leaves off of the ribs of a bunch of washed kale. Tear into medium pieces and pat leaves dry with paper towels. Preheat your oven to 375 degrees F and line a baking sheet with parchment paper or foil.
Step 2
Spread kale out on the prepared baking sheet in a single layer. Drizzle olive oil over kale and toss with hands to coat and sprinkle with salt and pepper.
Bake in preheated oven for 8 to 12 minutes, or until leaves are bright green and crispy. Remove from the oven and season with extra salt, if desired.
Recipe Notes
- I love the simplicity of sprinkling salt and pepper over the chips, but some other spices to consider adding would be garlic salt, paprika, cumin and chili powder. YUM!
- You will definitely want to make sure the kale leaves are totally dry before coating them with olive oil. I use paper towels to get my fingers inside the curly kale leaves and remove all moisture, but a salad spinner would work great, too!
- Set these out at your next gathering as a replacement for store bought potato chips and see how much people love them. Party-goers will suddenly be declaring their love for kale chips!
- Use your oven light to keep a close eye on these as they bake. They should look very lightly brown when they’re finished, but should never reach a deep brown color.
What To Do With Kale
Load up on the healthy, leafy veggie as much as you can by adding more of it into your diet! Here are some ideas for doing just that:
- Remove kale leaves from the hard ribs and cut or tear into bite size pieces. Place in an air-tight container and toss it with your favorite salad dressing. Cover and refrigerate for 2 days. The salad dressing will have softened the kale leaves so they are soft and easy to eat!
- Crispy Kale and Garbanzo Bean Salad is a great lunch any day of the week. Or double the recipe and serve it at your next gathering. The different textures and bold flavors make this salad a keeper!
- Make a delicious Superfood Salad – This salad is PACKED with super foods! Kiwi, oranges, black beans, kale, avocados…can it get any better?! And delicious to boot! Omit the beans to make this a Whole30 recipe!
- Run it through a juicer, along with other veggies and fruits for a super fresh and healthy fresh juice drink.
- Heat olive oil over medium heat in a skillet and cook kale for a few minutes to soften. Add desired spices, then add eggs, cooked to your liking. This a delicious and healthy way to enjoy breakfast!
- Sautéed kale – Remove leaves from stems and cut or tear into small pieces. Wash well and allow to dry. Heat olive oil or butter over medium heat and cook kale for 5 minutes, or until soft and bright green. Add minced garlic to the olive oil first for an extra punch of flavor! Serve warm.
FAQ About Kale
Kale is one of the most nutrient-dense foods on planet earth. A lot of really good stuff is hiding in those dark green curly leaves – from antioxidants to being a great source of vitamin K, vitamin C and B vitamins.
One cup of chopped kale leaves contains 33 calories and 6 carbs.
It seems there are at least 10 varieties of kale out there. Some edible, some for decoration. There are 3 main types that you would most likely see in the grocery. Curly kale is the what most people are familiar with and from there, black and red kale (or Red Russian) are also found on some grocer’s shelves.
It has a strong, earthy yet mild taste and a thick leafy texture.
You can freeze fresh kale! First, wash it thoroughly and allow it to dry completely. Place the kale leaves in a single layer on a baking sheet and do a flash freeze for 20 minutes. From there you can tuck the semi-frozen leaves into a resealable bag. Remove as much air as possible and place in the freezer for up to 9 months!
Healthy Foods For Picky Kids
Knowing you can help your kids get the nutrients they need in more than one form is what we want to help you accomplish! We’ve put together a list of delicious foods that our kids don’t see as healthy but allow them to enjoy eating their fruits and/or vegetables in a snack or breakfast item.
Will you help add value to Pip and Ebby?
If you make this recipe and love it, stop back and give it a 5-star rating ⭐️⭐️⭐️⭐️⭐️ and leave a comment. THANK YOU!
Kale Chips Oven Recipe
Ingredients
- 1 bunch kale
- 1/4 cup olive oil
- sea salt and pepper to taste
Instructions
- Tear the leaves off of the ribs of a bunch of washed kale. Tear into medium pieces and pat leaves dry with paper towels.
- Preheat your oven to 375 degrees F. Spread kale out on a baking sheet lined with parchment or foil in a single layer. Drizzle olive oil over kale and toss with hands to coat and sprinkle with salt and pepper.
- Bake in preheated oven for 8 to 12 minutes, or until leaves are bright green and crispy. Remove from the oven and season with extra salt, if desired.
Notes
- I love the simplicity of sprinkling salt and pepper over the chips, but some other spices to consider adding would be garlic salt, paprika, cumin and chili powder. YUM!
- You will definitely want to make sure the kale leaves are totally dry before coating them with olive oil. I use paper towels to get my fingers inside the curly kale leaves and remove all moisture, but a salad spinner would work great, too!
- Set these out at your next gathering as a replacement for store bought potato chips and see how much people love them. Party-goers will suddenly be declaring their love for kale chips!
- Use your oven light to keep a close eye on these as they bake. They should look very lightly brown when they’re finished, but should never reach a deep brown color.
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