Crispy baked kale chips are a great alternative to store-bought chips but with a fraction of the fat and calories and none of the preservatives and artificial flavours. Making kale chips in the oven is an easy way to enjoy a healthy plant-based snack that’s full of nutrition.
I have a confession to make… I’m a snacker – put a bowl of chips in front of me, and whether I’m hungry or not, I’ll eat the whole bowl. This is why I can’t get enough of these yummy Baked Kale Chips! Healthy, easy, and SO delicious!
It has been two weeks since I have had any chips. I was kinda going through some serious withdrawal and knew that there had to be a healthy alternative and I wanted to try something new. I discovered Kale Chips for that salty, crunchy desire. But some Kale Chips are super bland. I don’t do bland…..so I made my own Baked Kale Chips.
Why You’ll Love Kale Chips
Making your own kale chips is easy, and if you were to buy them they’re a super expensive. Kale chips are healthy and a great way to use up an abundant amount of homegrown kale. Our kids devour these kale chips (yep, even my youngest one).
When I mention kale chips people either get excited or they say they don’t like them. But there are so many different recipes for kale chips and thus a difference in flavour. This recipe happens to be my fav, it’s simple and cheaper than the recipes that call for things like cashews or red peppers (to make that nacho taste).
What you’ll need to make your own Kale Chips
- Kale – look for a flat leaf kale, not a curly kale
- Extra-virgin olive oil
- Garlic, finely chopped
- Fine sea salt
- Toasted sesame seeds
- Ground black pepper
Tip for delicious Kale Chips
Bake these low and slow – Higher baking temperatures will cause the edges of the kale leaves to char, giving them a bitter taste.
If you’re looking for an easy winter salad then look no further because I’ve got a DELICIOUS recipe for you!
Classic Italian dish of Panzanella Salad (aka Tuscan Bread Salad), a refreshing summer salad made with juicy tomatoes, crusty bread, and a simple vinaigrette.
- 2 bunches kale
- 2 tablespoons extra-virgin olive oil
- 2 large cloves garlic, finely chopped
- 1/2 teaspoon fine sea salt
- 1 tablespoon toasted sesame seeds
- 1/4 teaspoon ground black pepper
- Preheat the oven to 250°F.
- Rinse kale and pat dry thoroughly.
- Remove and discard thick ribs and roughly chop leaves. Pat leaves dry again.
- Toss with olive oil, garlic, salt and pepper in a large bowl.
- Spread on a large rimmed baking sheet. Kale does not need to be in a single layer, as it will shrink in volume as it cooks.
- Bake, stirring every five minutes or so, until leaves are tender, crisp on edges and slightly browned, 15 to 20 minutes.
- Sprinkle with sesame seeds before serving.
Bake low and slow
Higher baking temperatures will cause the edges of the kale leaves to char, giving them a bitter taste.
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Nutrition Information:Yield: 3 Serving Size: 1
Amount Per Serving: Calories: 137Total Fat: 11gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 0mgSodium: 385mgCarbohydrates: 9gFiber: 3gSugar: 2gProtein: 3g