Description
There’s a magic in the moment kale becomes chips. One rainy afternoon, I baked a batch on a whim—and even my picky nephews devoured them, dubbing them “dinosaur chips.” That simple joy turned these into my go-to snack obsession. Light, crackly, and shockingly satisfying, they’re perfect for guilt-free munching. Whether you’re feeding kids or just feeding a crunch craving, this 3-ingredient wonder is your new kitchen hero.
Ingredients
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1 bunch kale (curly or Lacinato)
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1 tbsp olive oil (or 2 tbsp aquafaba for oil-free)
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1 tsp flaked sea salt (add after baking)
Instructions
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Prep the Kale: Remove stems, tear leaves into large chip-sized pieces. Wash, spin, and dry thoroughly.
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Massage: Toss kale in a bowl, drizzle with oil, and gently massage to coat evenly.
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Bake: Spread in a single layer on parchment-lined trays. Bake at 300°F (150°C) for 10 minutes. Flip and rotate trays; bake another 10–15 minutes.
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Season & Cool: Sprinkle salt while hot. Let cool for 5 minutes to crisp fully.
Notes
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DRY kale = crisp kale. Use a salad spinner!
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Avoid overcrowding trays.
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Chips crisp more as they cool—don’t rush it!
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Use a silica pack or dry rice pouch to store.
- Prep Time: 10 min
- Cook Time: 25 min
Nutrition
- Calories: 70 cal
- Fat: 4g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 2g