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Crispy Baked Kale Chips

These crispy baked kale chips are a delightful and nutritious snack that transform humble kale into an addictive treat that's easy to make.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Snack
Cuisine: American
Calories: 120
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 6 cups kale leaves (one bunch, loosely packed) Vibrant and green, kale leaves bring an earthy flavor.
  • 1 Tablespoon olive oil This aromatic oil enhances the flavor.
  • ¼ cup almond meal Adds a nutty essence to the chips.
  • ¼ teaspoon fine sea salt Essential seasoning to balance the flavors.
  • ⅛ teaspoon freshly ground black pepper Adds warmth and depth to the flavor.

Method
 

Preparation
  1. Preheat your oven to 325 degrees F.
  2. Lightly grease a large baking sheet and set it aside.
  3. In a small bowl, mix together the almond meal, fine sea salt, and black pepper. Set this mixture aside.
  4. Remove the leafy green part of the kale from the tough stalk and tear the leaves into smaller, bite-sized pieces.
  5. Place the kale leaves into a large mixing bowl.
  6. Add 1 tablespoon of olive oil to the kale and massage thoroughly until every piece is coated.
  7. If necessary, add more olive oil, one teaspoon at a time, until all the leaves are evenly coated.
  8. Sprinkle the almond meal mixture over the oil-coated kale.
  9. Carefully toss the mixture with tongs to distribute the dry ingredients evenly.
Baking
  1. Bake in the preheated oven for 25-40 minutes, or until crispy and light brown, stirring halfway through.
  2. Remove the chips from the oven and allow them to cool completely on the baking sheet.
  3. Once cool, gently remove the kale chips from the sheet and enjoy immediately or store in a container with a loosely-fitting lid.

Notes

For extra flavor, consider adding spices like paprika or garlic powder. Avoid overcrowding the baking sheet for even cooking. Store leftover chips in a loosely-fitting container at room temperature for up to 3 days.