Kale is such a versatile green. You can use it in salads, soups, smoothies, and even make chips with it! These crispy kale chips are such a great alternative to carb-filled potato chips and give you just as much satisfaction.
Even better, they are GOOD for you! What more could you ask for in a snack food?!
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Keto, Gluten-Free, and Vegan Crispy Kale Chips!
I first tried making kale chips when I was doing the raw food diet and dehydrated them instead of baking them. It is a long process but they turn out just as well.
This is a very simple olive oil and seasoning kind of recipe, however, you can get really creative with making kale chips.
When I first tried kale chips, they were a raw, “cheesy” version made with nutritional yeast and cashews. They were seriously SOOO good! You can also make a sauce using things like roasted red peppers.
A word of caution though, these chips are very delicate, so make sure you don’t just stick them in a plastic bag, you will be left with nothing but crumbs, tasty tasty crumbs…
It is recommended that you line the baking sheet with parchment paper or a silicone baking mat, such as a Silpat mat. This makes cleanup a breeze and also helps get that great crispy crunch you want!
Crispy Kale Chips (Keto/Gluten-Free/Vegan Friendly)
If you're looking for a healthy and satisfying alternative to fried potato chips, you are in the right place! These crispy kale chips are super easy to make, and you can eat them without guilt!
Ingredients
- 2 large bunches kale, tough stems removed and torn into chunks
- 1 1/2-2 T. extra virgin olive oil
- 1 T. smoked paprika
- 2 t. garlic powder
- 2 t. ground cumin
- sea salt, to taste
Instructions
- Preheat the oven to 325F and line a large rimmed baking sheet with parchment paper of a Silpat baking mat. Set aside.
- Wash the kale leaves and dry COMPLETELY before adding to a large mixing bowl. Drizzle with a little olive oil and toss to combine while rubbing each leaf with your fingers to make sure it is evenly coated in oil.
- Sprinkle the smoked paprika, garlic powder, and cumin on top of kale and season with sea salt, to taste. Toss until evenly combined.
- Arrange seasoned kale leaves on prepared baking sheet a in a single layer, being careful to not overcrowd them. Work in batched, if necessary.
- Place baking sheet in the pre-heated oven and bake for 5-6 minutes before rotating the pan. Bake for another 1-2 minutes. Do not overcook. Remove chips from the oven when they are still mostly green, with only a tiny bit of brown developing.
- Let chips sit for 2-3 minutes to crisp up a bit more before serving. Enjoy!
Notes
You can also make raw kale chips int he dehydrator and they turn out just as good. The reason you might want to make them in the dehydrator is that they retain more of their nutrients, specifically enzymes, than when they are baked.
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Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 122Total Fat: 11gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 0mgSodium: 164mgCarbohydrates: 6gFiber: 2gSugar: 1gProtein: 2g
All nutritional information is an estimate.