This is my go to snack when I have a salty/crunchy craving as this is so much healthier than reaching for a bag of regular chips. I have seen Kale chips sold in stores but by making it yourself, it’s less expensive and you can control the amount of salt.
I usually like my chips with a little kick so I add some cayenne or red pepper flakes, but feel free to add other spices or just use salt only.
- Dry the leaves thoroughly as the leaves will steam, not crisp if there is moisture
- Arrange leaves in a single layer on the baking sheet to get it crispy
- Line baking sheet with parchment paper if you prefer easier cleaning
- Add salt after baking, as salt can extract moisture from leaves and create steam
- Buy organic Kale, whenever possible
- 1 bunch Kale, washed and dried thoroughly
- 2 Tablespoons Coconut oil, melted (can use extra virgin olive oil)
- Optional seasonings: cayenne pepper, red pepper flakes, paprika, etc
- Salt, to taste
Preheat oven to 350 degrees F.
Using your hands, remove leaves from stem and tear into bite size pieces.
Place leaves on a baking sheet, drizzle with oil and coat evenly with your fingers. If you like it spicy, add cayenne pepper, red pepper flakes, paprika, etc.
Spread in a single layer on a baking sheet and bake until crisp, about 12-18 minutes. Start checking after 10 minutes as it tends to burn easily.
Sprinkle with salt as soon as it’s out of the oven and serve.
You can store any leftovers in an airtight container up to 2 days. (Although I never seem to have any leftovers!)