If you’re looking for a super easy and healthy winter snack, Crispy Kale Chips are a super easy choice! They’re the ‘savory cotton candy’ of the snack world. Each bite is lightly crisp but dissolves in each addictive bite.
The other plus is that these Crispy Kale Chips are crazy easy to make.
The printable recipe is below, and it’s also featured in our Winter Freestyle Meal Prep session (check it out and get the printable guide!)
Step 1: Choose your kale
First of all, opt for organic if you can. Greens easily soak up pesticides, especially since the part you eat isn’t protected by a shell or a pod cover or skin. Pesticides are inflammatory to all bodies, so it’s best to be safe. If that’s not an option, make sure you wash it well when you get home.
Second, I know it can be tempting to grab a bag of the pre-chopped kale, but that’s a huge mistake. The reason is that they don’t remove the stems, and you’ll be left for an hour just trying to trim out all the mini stems.
Instead, get a bundle of whole kale leaves.
Step 2: Trimming kale for kale chips
One method I’ve found to trim kale leaves is to hold the end of the stem, and use a paring knife to sort of scrape the leafy part away from the stem.
You do have to be careful that you don’t cut through the stem, especially if your knife is super sharp.
The other option would be to lay the whole leaf flat and just cut out the stem. Or, you could fold the leaf in half and just make a single cut to remove the stem of the kale.
Once the stems are removed, simply tear the pieces in medium to large chunks and place in a bowl.
Step 3: Massaging kale for kale chips
Adding oil is going to help with the crispness, so drizzle some avocado, warmed coconut oil, or MCT oil on the kale leaves in the bowl.
Some people don’t think it’s necessary, but I do like to massage the leaves to loosen the fibers. Also this allows the oil to get evenly distributed.
You’ll literally just stick your hands in, massage the leaves, and turn over chunks as you’re working to get the oil on everything.
*DON’T SEASON YET!
Step 4: Cooking kale for kale chips
Cooking the kale is super easy. You simply place the contents of the bowl on a large baking pan.
Kale cooks at 300 degrees F for about 20 minutes or so. Keep an eye out and make sure they’re getting browned (this is how they get crispy) without getting burned.
Step 5: Cool, season, and enjoy!
Let them cool to finish crisping, and then add sea salt or any other seasonings you wish. It’s best to wait until they’re cooked to season because they shrink and it’s really easy to over-season your kale chips.
Kale Chips flavor options
Some flavor options are:
- Ranch (nutritional yeast + lemon juice + salt)
- Chili Lime (chili powder + lime juice + salt)
- Salt and Vinegar (vinegar + salt)
And enjoy! They can be stored in a baggie or container on the counter for a few days.Print
Crispy Kale Chips
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 4 1x
- Category: Snack
- 1 bunch kale leaves (organic)
- 1 TBSP avocado oil (or warmed coconut, or MCT)
- Prehead the oven to 300 degress F.
- Wash and trim all kale leaves.
- Tear leaves into medium to large chunks and place in a large bowl.
- Drizzle the oil, and massage to evenly distribute the oil.
- Spread the entire bowl of kale on a baking sheet, spreading out as much as possible.
- Cook for about 20 minutes, making sure the leaves are getting browned without burning to ensure crispness.
- Remove from oven and let cool.
- Season with sea salt or any other seasoning of choice.
- Enjoy! (Can be stored on counter in a container for a few days)
Keywords: anti-inflammatory, Dairy-Free, Gluten-Free, Low-Carb, nightshade-free, Sugar-Free, Vegan
Like this recipe? Prep it and 5 others with the Winter Freestyle Meal Prep Guide!