Easy Kale Chips
Make crispy homemade kale chips in 40 minutes. Easy vegan snack packed with nutrients, fiber, and anti-inflammatory benefits.
Ingredients
- 1 large bunch fresh curly kale, about 10 ounces
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon fine sea salt
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 1/4 teaspoon smoked paprika
- 1/8 teaspoon cayenne pepper, optional
- 1 tablespoon nutritional yeast, optional
- 1 teaspoon fresh lemon zest
- 1/2 teaspoon onion powder
Instructions
- 1
Rinse the kale thoroughly under cold running water and pat completely dry using paper towels or a clean kitchen cloth, ensuring no moisture remains on the leaves.
- 2
Remove the thick central ribs from each kale leaf by holding the stem firmly and stripping the leafy portion away with your other hand, discarding the stems.
- 3
Tear the kale into bite-sized pieces, about 2-3 inches across, and place them in a large mixing bowl.
- 4
Drizzle the olive oil evenly over the torn kale pieces and massage gently with your hands for about one minute, coating every leaf thoroughly until they glisten.
- 5
Combine the sea salt, garlic powder, black pepper, smoked paprika, cayenne pepper, nutritional yeast, lemon zest, and onion powder in a small bowl and mix well.
- 6
Sprinkle the seasoning mixture over the oiled kale and continue massaging gently for another minute until all pieces are evenly coated with the spice blend.
- 7
Divide the seasoned kale between two large baking sheets, arranging the pieces in a single layer without overlapping or crowding, leaving space between each chip.
- 8
Place both baking sheets in a 300-degree Fahrenheit oven and bake for 20 to 25 minutes, stirring gently halfway through the cooking time.
- 9
Check the kale chips at the 20-minute mark—they should be completely crispy and slightly darkened at the edges when fully done, without any soft or wilted areas remaining.
- 10
Remove the baking sheets from the oven and allow the kale chips to cool on the sheets for 5 minutes before transferring to an airtight container for storage.
Variations & Substitutions
| Ingredient | Substitute | Notes |
|---|---|---|
| extra-virgin olive oil | avocado oil | Avocado oil has a higher smoke point and neutral flavor while maintaining healthy monounsaturated fats |
| sea salt | Himalayan pink salt or potassium salt blend | Reduces sodium content while maintaining saltiness and adding trace minerals beneficial for blood pressure |
| smoked paprika and cayenne pepper | nutritional yeast and turmeric | Turmeric adds anti-inflammatory compounds and earthy flavor while nutritional yeast provides B vitamins and umami depth |
| 2 tablespoons olive oil | 1.5 tablespoons olive oil plus 1 tablespoon water or vegetable broth | Reduces overall fat and calories while maintaining crispy texture through steam and moisture distribution |
| garlic powder and onion powder | fresh minced garlic and shallots, dried thoroughly | Fresh aromatics provide more bioactive compounds and antioxidants compared to dried powders |
Recommended Equipment
Tools that make this recipe easier
Nutrition Information
Per serving (serves 4)
| Calories | 125 |
| Total Fat | 7g |
| Saturated Fat | 1g |
| Cholesterol | 0mg |
| Sodium | 380mg |
| Carbohydrates | 12g |
| Fiber | 2g |
| Sugar | 0g |
| Protein | 4g |
This recipe was extracted from the original video source using AI. Nutritional information is estimated and may vary. Not a substitute for professional dietary advice. As an Amazon Associate, AlmostChefs earns from qualifying purchases. Product links are affiliate links — they cost you nothing extra but help support the site. Read full disclaimer
