This easy four-ingredient recipe is ready in about 30 minutes. It’s one of my favorite snacks, and my kids love it too. I make this recipe often, because it’s pretty much the only way The Picky Eater will agree to eat kale, and I don’t blame her. Kale, in its natural form, is coarse and bitter and is certainly an acquired taste. These chips are great because they make kale way more palatable. They are the best way I have found to enjoy this leafy green vegetable that everyone says you should eat but that is just not that tasty in its raw state (in my opinion).
Ingredients
You’ll only need four ingredients to make this tasty snack. The exact measurements are in the recipe card below. Here’s an overview of what you’ll need:
Curly kale: You will need to wash it well, then dry it REALLY well. If it’s not truly dry, the kale won’t crisp up as it bakes.Olive oil spray: I love cooking with this delicious oil. Its smoke point is relatively low, but we’re baking the chips at low heat here, so it shouldn’t be an issue.Kosher salt: If using fine salt, you should reduce the amount you use, or the chips could end up too salty.Garlic granules: I prefer granules in this recipe to minced fresh garlic. They coat the kale more evenly.
Instructions
Making these kale chips is easy! Scroll down to the recipe card for detailed instructions. Here are the basic steps:
First, you tear cleaned and dried kale leaves into bite-size pieces.Next, coat the pieces with olive oil and sprinkle them with spices.The last step is to spread them on parchment-lined baking sheets and roast them in a 325°F oven until crispy, 20-30 minutes.
Expert tip
Some of the kale leaves will get crispy faster. So you can start checking on them after 20 minutes and remove the ones that are done to a plate. The very stubborn ones might take as long as 30 minutes to become truly crispy.
Frequently asked questions
Variations
I love this recipe as is and almost always make it as written. But in case you’d like to vary the basic recipe, here are a few ideas for you:
Instead of olive oil, you can use any other oil that you like. Some people like to use coconut oil cooking spray. I do love the flavor of olive oil in these chips.Other than garlic granules, you can use seasonings such as onion granules and smoked paprika.
Serving suggestions
These chips are delicious all on their own, and that’s how I usually serve them. You can also try dipping them into various dips, including ranch dip, Greek yogurt dip, and tahini. But it’s not really needed, and they’re a bit too flimsy to be used to scoop out a thick dip.
Storing leftovers
Related recipes
👩🏻🍳 I typically publish a new or an updated recipe once a week. Want these recipes in your inbox? Subscribe! You can unsubscribe at any time. If you must store them, place them once completely cooled in an airtight container or in a tightly sealed resealable bag and keep them on the counter for 1-2 days.
Recipe card
❤️ Let’s connect! Follow me on Pinterest, Facebook, TikTok, YouTube, Instagram, or Twitter.
