Baked Kale Chips

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This baked kale chip recipe is perfect for when you want an easy healthy snack. Low in calories and high in nutrition, this quick to make snack is sure to satisfy! Roasted in the oven for deliciously crunch chips that are made for snacking!

If you’re doing Whole30 or just looking for more ways to eat whole foods and fruits and vegetables, you gotta try these oven baked kale chips. Kale chips have been popular for more than a decade, but their addictive crunchy texture doesn’t get old! They are a low calorie, low carb and low fat snack that are also loaded with lots of nutrients.

How to make oven baked kale chips

Start with a fresh bunch of kale. Look for curly sturdy leaves at the store that will hold up after washing, drying and baking.

Next, use kitchen shears or your hands to cut the kale into bite-sized pieces. And then wash and dry the kale leaves thoroughly. It helps to use a salad spinner to make sure there’s no moisture left on the kale leaves. You can also lay them out on a kitchen towel to dry them.

Using your hands, massage the kale leaves with a just a tablespoon of olive oil so that each leaf has just enough oil but is not drenched in it. You’d be surprised how little olive oil you actually need.

Then it’s baking time. Watch them closely in the oven and turn then halfway through to make sure they are crispy and not burnt. You want the leaves to become dark green but not brown. If any leaves are brown, they will have a bitter taste.

When they come out of the oven, sprinkle some salt on them, crushed red pepper or even parmesan cheese or other herbs. And just like that it’s dipping time! Pair them with any dip you want, like home Tahini Sauce.

Tips to make this recipe

1. Buy the kale on the day you plan to bake it, or the day before at the earliest. This way it guarantees that you have fresh and crisp kale that won’t wilt after you wash it and bake it.
2. Make sure the kale leaves are thoroughly dried. In fact, it might even help to wash and dry the kale the day before to make sure there’s no moisture left on the leaves. This will help when it comes time to baking so they don’t wilt.
3. Don’t use too much oil. It’s easy to think that adding oil will add to the crispy factor. But becauses we’re dealing with a leafy green, too much oil can actually backfire in this situation because it adds too much moisture to the kale. Depending on how large the the kale bunch is, you can use more or less than a tablespoon. But just use enough to barely coat the leaves.
4. Add salt after baking. Usually adding salt before baking helps with the best flavor. But in the case of these baked kale chips, the salt dissolves and can also lead to too much moisture on the leaves. So salt immediately after they come out of the oven. The kale chips will be salty without being  sad and wilted!F

Frequently Asked Questions

For more snacks:

• Buffalo Cauliflower Bites
• Oven Baked Sweet Potato Chips
• Simple Guacamole
• Vegan Spinach Artichoke Dip
• Best Hummus
• Roasted Chickpeas
• No Bake Energy Bites

I love these baked kale chips as a healthy snack to have at parties, get togethers or even for your mid-day munchies! They are a great snack for anyone looking to add more vegetables to their diet. They’re especially great if you’re vegan, doing Whole 30 or trying a ketogenic (keto) diet. I found that even my kids enjoyed them because they have a salty flavor and crunchy texture that is so great for snacking!

If you’ve tried this healthy-ish feel good Baked Kale Chips recipe or any other recipe on FeelGoodFoodie, then don’t forget to rate the recipe and leave me a comment below! I would love to hear about your experience making it. And if you snapped some shots of it, share it with me on Instagram so I can repost on my stories!

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Review

Baked Kale Chips

Baked kale chips are a great healthy Whole30 substitute for potato chips with less calories, less carbs and less fat. Pair them with my vegan dipping sauce!

5 from 63 votes

Author Yumna Jawad

Servings 4 servings

Course Appetizer, Snack

Calories 36

Prep Time 5 minutes mins

Cook Time 12 minutes mins

Total Time 17 minutes mins

Ingredients

  

1x2x3x

• ▢ 1 bunch kale
• ▢ 1 tablespoon olive oil
• ▢ ½ teaspoon salt

Instructions

• Preheat the oven to 325°F, and line a baking sheet with parchment paper.
• Using a knife or kitchen shears, carefully remove the ribs from the kale and cut into bite sized pieces. Wash and thoroughly dry the kale with a salad spinner.
• Lay kale on a baking sheet and toss with the olive oil.
• Bake until crisp, turning the leaves halfway through, about 15-20 minutes. Sprinkle with salt as soon as you remove from the oven.

Equipment

Aluminum Sheet Pans

Zwilling Knife Block Set

Cutting Board

Mixing Bowl Set

Balloon Whisk

Notes

Storage: Store any leftovers in an airtight container on the countertop for 1 day. You can also store them in the fridge for up to 3-4 days but they will soften in the fridge.

Nutrition

Calories: 36kcal, Carbohydrates: 1g, Protein: 0.4g, Fat: 4g, Saturated Fat: 1g, Polyunsaturated Fat: 0.5g, Monounsaturated Fat: 3g, Sodium: 8mg, Potassium: 50mg, Fiber: 1g, Sugar: 0.1g, Vitamin A: 1424IU, Vitamin C: 13mg, Calcium: 36mg, Iron: 0.2mg

Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.

Cuisine American

Course: Appetizer, Snack