Kale Chips with Sea Salt
Enjoy a crunchy, savory snack that’s quick to prepare and packed with nutrients. These Sea Salt and Garlic Kale Chips require minimal ingredients and effort but deliver maximum flavor and health benefits.
Equipment
- 1 Baking Sheet (Half Sheet Pan)
- 1 Silicone Baking Mat
- 1 Salad Spinner
- 1 Olive Oil Mister or Spray Bottle
- 1 oven thermometer (optional but recommended)
Ingredients
- 1 large bunch kale about 6 cups of leaves, thoroughly washed and dried
- 1 tablespoon extra virgin olive oil
- 1 teaspoon sea salt
- ½ teaspoon garlic powder
Instructions
- Prepare the Kale Leaves: Remove the tough stems from the kale by holding each leaf and gently tearing or cutting along the stem. Tear the leaves into bite-sized pieces, roughly 2 to 3 inches wide. It’s important the leaves are dry to achieve crispiness, so either spin them in a salad spinner or pat gently with a clean kitchen towel.
- Lightly Oil the Kale: Place the kale pieces in a large mixing bowl. Drizzle the olive oil over the leaves, then use your hands to massage the oil into every nook and cranny of each piece. This ensures an even coating without oversaturating, which is key for crispy chips.
- Season the Leaves: Sprinkle the sea salt and garlic powder evenly over the kale. Toss gently with your hands or tongs until all the leaves are lightly and uniformly seasoned.
- Arrange on Baking Sheet: Line a baking sheet with a silicone baking mat or parchment paper. Spread the kale pieces out in a single layer, making sure they don’t overlap, which helps them bake evenly and crisp up properly.
- Bake Slowly and Evenly: Place the baking sheet in a preheated oven at 275°F (135°C). Bake the kale for 15 to 20 minutes, flipping the pieces halfway through the baking time to ensure both sides become perfectly crisp without burning. Keep an eye on the edges, as thinner parts may crisp faster.
- Cool and Serve: Once out of the oven, let the kale chips cool on the baking sheet for about 5 minutes. This resting time allows them to firm up and maintain their crunch. Serve immediately or store in an airtight container once fully cooled.
Notes
- Drying Is Crucial: Excess moisture will make your chips soggy instead of crispy. Use a salad spinner or thoroughly pat dry with towels after washing.
- Oil Moderation: Too much oil will weigh down the kale and prevent crisping. Use just enough to lightly coat each leaf.
- Season to Taste: Feel free to experiment with other seasonings like smoked paprika, nutritional yeast, or chili flakes for variety.
- Storage Tips: Store cooled kale chips in an airtight container at room temperature. They are best eaten within 1-2 days as they may lose crunch over time.
- Oven Temperature: Baking low and slow is key to avoid burning and ensures an even crisp texture.
