This is the best broil boodle chips recipe ! Homemade crisp kale chips are a delightful, goodly nosh made with only five ingredients. Roasting kale chips in the oven keeps them crispy for days !
Can I fair tell you how much I love these bake kale chips ? !
And I ‘m not the only one. My oldest daughter has been not only eating, but requesting these since she first learned how to talk. I ‘m not kidding, at the memory she would point to the boodle and say, “ chips ! ” I knew precisely what she meant and would, obviously, oblige her request .
Because what child requests kale at the grocery store store ? I guess, in check form, this leafy green vegetable can be enjoyed by all ! And this is badly the best kale chip recipe out there .
Homemade kale chips are roasted humble and behind, covered in a delicious almond coat and stays crispy for days ( if they last that retentive ) ! Plus they are paleo, vegan, grain-free, sugar-free and are made with only 5 ingredients .
How to Make Baked Kale Chips
In order to ensure that your roast boodle chips turn out crisp, it ‘s crucial to understand that the way you make them is critical. The method is a key part to mastering the art of making kale chips ! So I ‘m going to walk you through it step by footstep ! And do n’t forget to watch the video .
Only use the kale leaves.
Since the stalk of most kale varieties is very tough, be certain to remove the leaves from the chaff and then discard it. even baking does n’t making chewing that haunt any easier .
Combine dry ingredients
In a small bow, combine the dry ingredients. This will ensure they are evenly distributed .
Add olive oil
future, add the olive vegetable oil to the boodle leaves. When it comes to olive oils, you get what you pay for. For the best season, choose a high-quality assortment .
Massage the kale.
This is sol authoritative. After the oil is added ot the kale, use your hands to work the olive anoint into the boodle leaves. This tenderizes the kale and ensures that the oil is evenly and completely distributed .
Add dry ingredients
future, add the dry component concoction to the massaged and oiled boodle and touch until it ‘s evenly distributed .
Bake the kale chips low and slow
good things take meter. Depending on the variety of kale you choose and the size of the leaves, these kale chips can bake for improving to 40 minutes at 325. This ensures that they dry out wholly and remain crisp for days
so do not rush the action and turn the heat up. You will end up with chips that are cauterize but still somehow inert, which are not the best .
Recipe FAQs
How do you store kale chips? I know most recipes call for storing in an airtight container, but I do n’t recommend that. They remain crisp longer if you store them in a container with a loosely-fitting eyelid or one that is loosely covered in formative envelop.
Wait until they cool wholly before storing indeed you retain crisp boodle status. How long do kale chips last? They stay fresh at room temperature for 2-3 days. Are baked kale chips good for you? Yes, it is kale, after all ! This recipe in finical is a very healthy and delightful alternative to regular chips ! They are humble in calories, high gear in protein, roughage and nutrients ! 
Baked Kale Chips Recipe: Ingredients & Substitutions
here are a few potential substitutions that could be made this recipe .
- Kale. I have made these chips with the following kale varieties with great results: Curly kale, Lacinato (Dino) kale, Redbor Kale, and Siberian Kale.
- Olive oil. Avocado oil and canola oil also work very well in this recipe!
- Almond meal. Almond flour works just as well as almond meal, although I like the crunchier texture of the almond meal,
- Garlic salt. If you don’t keep garlic salt on hand, simply substitute ¼ tsp sea salt and ¼ tsp garlic powder! Not into garlic, just use sea salt.
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Crispy Baked Kale Chips
This is the best baked kale chips recipe! Homemade crispy kale chips are a delicious, healthy snack made with only five ingredients. Roasting kale chips in the oven keeps them crispy for days!
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Prep Time
5
mins
Cook Time
25
mins
Total Time
30
mins
Course
Side Dish, Snack
Cuisine
American
Servings
4
cups kale chips
Calories
62.3
kcal
Equipment
-
▢
measuring spoons
-
▢
measuring cups
-
▢
spatula
-
▢
glass batter bowl
-
▢
baking sheet
Ingredients
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▢
1 crowd kale about 6 cups, loosely packed
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1 terbium olive oil
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¼ cup
almond meal enough to thoroughly coat boodle
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¼ tsp garlic salt wear ’ metric ton over salt !
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⅛ tsp freshly ground black pepper
Instructions
- Preheat oven to 325 degrees F .
- lightly grease a large bake sail, set aside .
- In a little bowl, mix together almond meal, garlic salt and pepper. Set aside .
- Remove the leafy green character of the kale from the street fighter stalk, and tear into smaller pieces .
- Place kale leaves into a bombastic mix bowl .
- Add 1 TBS olive oil and massage with your hands until every single firearm of boodle is coated ( this is very important. If the kale is not coated with olive anoint then it will not hold the stay of the ingredients ) .
- If necessary, add more olive oil 1 tsp at a clock time until the kale is thoroughly coated .
- Sprinkle the almond meal mixture over the oil-coated boodle chips .
- Toss the mix carefully with tongs to evenly distribute the dry ingredients on the kale chips. ( Be careful to not overmix ) .
- Bake for 25-40 minutes or until the kale is crisp and barely begins to brown. Stir center through .
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Once brown and crispy, let cool completely on the baking sheet.
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Remove cooled kale chips from the baking sheet and eat or put in a container with a loosely-fitting lid to store.
Video
Notes
Ingredient Substitutions:
- Kale. I have made these chips with the following kale varieties with great results: Curly kale, Lacinato (Dino) kale, Redbor Kale, and Siberian Kale.
- Olive oil. Avocado oil and canola oil also work well in this recipe!
- Almond meal. Almond flour can be used in place of almond meal.
- Garlic salt. If you don’t keep garlic salt on hand, substitute ¼ tsp sea salt and ¼ tsp garlic powder.
How to store kale chips:
- Wait until the kale chips cool completely.
- Store in a container with a loose-fitting lid or a bowl loosely covered with plastic wrap.
Nutrition
Serving:
0.5
cup
Calories:
62.3
kcal
Carbohydrates:
6.2
g
Protein:
2.6
g
Fat:
3.9
g
Saturated Fat:
0.4
g
Polyunsaturated Fat:
0.4
g
Monounsaturated Fat:
1.3
g
Sodium:
52.4
mg
Potassium:
222.3
mg
Fiber:
2.3
g
Sugar:
1.3
g
Vitamin A:
13280
IU
Vitamin C:
55
mg
Calcium:
78
mg
Iron:
1
mg
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