These savory, crunchy kale chips are a healthy alternative to potato chips. They are so tasty that I've yet to meet anyone who didn't gobble them up, and that includes kids as well as adults who didn't think they liked kale.
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: Approximately 1 quart of chips
1 bunch kale
- 2-3 teaspoons extra-virgin olive oil
- 3/4 teaspoon salt
- 3/4 teaspoon nutritional yeast (optional)
- pinch of ground cayenne pepper (optional)
Preheat oven to 325 F/163 C.
Strip the leaves away from the tough leafstalks. Compost the leafstalks or save for soup stock. Wash the kale leaves and dry well in a salad spinner or by gently rolling the leaves in a clean dishtowel.
Toss the washed and dried leaves in a large bowl with the other ingredients. Include the cayenne if you like spicy snacks. The optional nutritional yeast will give the chips a cheesy-savory flavor.
Line a baking sheet with parchment paper. Spread the leaves on the paper in a single layer. Do not crowd the leaves or they will not dry evenly. If necessary, bake in more than one batch or on several trays. Bake for 12-15 minutes until they are crisp but not beginning to burn.
Let cool before transferring to serving bowls or storing in paper bags. If you have a vacuum sealer, once the chips are cooled you can vacuum seal them in plastic for long term storage. Otherwise, they will keep their crunch longer if stored in paper rather than plastic bags. Do not refrigerate.
If your chips lose their crunch, re-crisp them by spreading them out on a baking sheet again and baking at 300 F/149 C for just 5 minutes. They will crisp up as they cool.