Crispy Kale Chips

Quick and easy Crispy Kale Chips are one of the tastiest ways to eat more greens. You need just two ingredients and 20 minutes to make these healthy vegetable chips.

Course Snack

Cuisine American

Prep Time 10

Cook Time 20

Total Time 30

Servings servings (1 cup each)

Calories 160kcal

Author Meggan Hill

Ingredients

1 bunch kale stemmed and torn into 3-inch pieces (about 12 cups, see note 1)
2 tablespoons olive oil (see note 2)
salt and freshly ground black pepper

US Customary - Metric

Instructions

Preheat the oven to 275 degrees. Fill a large bowl with water and add kale. Swish around to remove any dirt; drain. Dry thoroughly using a salad spinner or a clean kitchen towel.
Tear the kale leaves into 1” – 2” pieces, discarding the ribs, and place in a large bowl. Drizzle with olive oil and toss with your hands until evenly coated.
Arrange the leaves in a single layer (with NO overlap) on ungreased cookie sheets. Rub each leaf gently between your fingers as you work to ensure each is covered in oil. Sprinkle with salt and pepper.
Bake for 18 to 20 minutes or until leaves are crispy.

Video

Notes

Kale: Any kale works here: Common curly, Lacinato (aka Tuscan or Dinosaur kale), red or Redbor, or Siberian kale. Be sure to remove the woody stems before tearing the leafy greens into "chip"-size pieces. The bags of chopped kale always include stems. Aim for 1 bunch of kale that is 9 or 10 ounces with stems (it will be 6 or 7 ounces without stems, about 8 cups tightly packed before baking).
Olive oil: Or substitute avocado oil or you favorite nonstick spray. I like Chosen Foods 100% Pure Avocado Oil Spray and Spectrum Naturals Organic Olive Oil Cooking Spray.
Yield: This Crispy Kale Chips recipe starts with 8 cups raw kale which cooks down to 4 cups kale chips.
Storage: Store in an airtight container or a zip-top bag at room temperature for up to 4 days.

Nutrition