Easy Crispy Seasoned Kale Chips Oven Recipe

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If you’re looking for a healthy and satisfying alternative to fried potato chips, you are in the right place. This Crispy Seasoned Kale Chips Oven Recipe Easy Snack is just the ticket to satisfy the munchies but still stick to a healthy lifestyle.

Let’s talk about our Kale Chips Oven Recipe

There are a lot of questions that come up when people are looking at trying to make them on their own. Let’s dig in…

What do you use for Kale Chip seasoning?

This is a hot debate among a lot of people but build down to personal taste. Personally, I found that coarse sea salt (which is all that most people use) was a little too bland. The Kale taste really overpowered it all and kind of ruined it for the tween, now teen. We played around a bit and came up with the recipe we use below.

Kale Chip Calories

If you are wondering if Kale Chips are good for you – they are great substitutes for potato chips with about 140 calories for a 1-ounce serving. Keep in mind that as they are super lightweight, that 1-ounce serving is pretty generous.

What is Kale Chip Cook Time?

As long as you have the kale dried as thoroughly as you can, it is easily under ten minutes of cooking time. You will be munching on the green goodness before you know it!

How long will kale chips stay crispy?

Like any food that you basically dehydrate, 2-3 days tops unless you pop them in an airtight container with oxygen absorbers. Make sure that they are entirely cooled before you even think of popping them into a container or zippy bag.

Kale Chips from frozen kale?

Yes, you can make it that way – it may actually be easier and less expensive in the offseason to buy it frozen. Here is the trick: thaw the frozen kale out first and then pat dry the heck out of it. For successful kale chips, you need that kale as dry as possible.

Kale Chips health benefits

They are actually incredibly healthy for you, besides tasting surprisingly good. Kaiser Permanenete says it well:

Unlike potato chips, kale retains its nutritional value when made into chips. Kale is high in fiber, antioxidants, vitamin A and calcium, as well as B vitamins, vitamin C and potassium. It’s fat- and sodium-free, and the minuscule amounts of olive oil and salt used in my recipe barely bump up those amounts.

Kale Chips in the air fryer

If you want to make them in the air fryer – we found this great video:

Easy Crispy Seasoned Kale Chips Oven Recipe

These crispy kale chips are super easy to make, but there are a couple of things to keep in mind before you begin:

The first consideration is finding the right combination of oven temperature and cooking time. These chips will burn very quickly, so keep a close eye on them, especially the first time you make them. Here, a 325-degree oven and 6-7 minutes were all that was needed to yield crispy chips that weren’t soggy or overly bitter and brown. However, you’ll want to test this closely in your own oven to find the right balance.

Next, the kale needs to be completely dry before popping it in the oven. Moisture left on the leaves can create steam, which leads to soggy chips. Also, don’t overdo it on the olive oil. Add a small amount and massage it in until each leaf is very lightly coated. If more oil is needed, add it in very small increments until each leaf is coated.

Finally, feel free to experiment with any combination of seasonings you desire. Basic sea salt is what a lot of people like all on its own, but in this case, the addition of smoked paprika, garlic powder, and ground cumin adds a little more depth to the flavor.

You will find that this takes only about 10 minutes to prepare, and then cooks for about 6-8 minutes. Technically it makes 4 servings, but you might have a hard time stopping once you start munching.

You will need:

• 2 large bunches of kale, tough stems removed and torn into chunks
• 1½ – 2 T. extra virgin olive oil
• 1 T. smoked paprika
• 2 t. garlic powder
• 2 t. ground cumin
• Sea salt, to taste

Directions:

Preheat oven to 325°F and line a large rimmed baking sheet with parchment paper or a Silpat® baking mat. Set aside.

Wash 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 a prepared baking sheet in a single layer, being careful to not overcrowd them. Work in batches, if necessary.

Place baking sheet in preheated 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.

Tip: Want delicious, crispy kale chips every time? Make sure the leaves are completely dry before popping them in the oven to prevent steaming. Plus, use only enough olive oil to lightly coat each leaf when you massage it in.

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