Are you tired of mundane, greasy potato chips that leave you feeling sluggish? Get ready to transform the humble kale leaf into a mind-blowing, crunchy sensation that will revolutionize your snacking experience! These Sea Salted Kale Chips are not just a healthy alternative – they're a gourmet, addictive treat that will have you wondering why you ever settled for ordinary chips. Packed with nutrients, incredibly easy to make, and delivering an irresistible crisp that shatters with every bite, this recipe is about to become your new obsession.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Snack
Serves: 4 servings
Ingredients
- 1 bunch kale, stems removed
- 1 tablespoon olive oil
- 1 teaspoon sea salt
Instructions
- Preheat the oven to 300°F (150°C). Line two large baking sheets with parchment paper to prevent sticking and ensure even crisping.
- Thoroughly wash the kale bunch under cool running water. Pat the leaves completely dry using clean kitchen towels or paper towels. Moisture will prevent the kale from becoming crispy.
- Remove the tough stems from each kale leaf by holding the stem and stripping the leafy portion away. Tear the kale leaves into roughly 2-inch pieces, ensuring they are relatively uniform in size for even cooking.
- Place the kale pieces in a large mixing bowl. Drizzle olive oil over the leaves and use clean hands to massage the oil into each piece, ensuring complete and even coverage.
- Spread the oiled kale leaves in a single layer across the prepared baking sheets. Avoid overcrowding to allow proper air circulation and crisp texture.
- Sprinkle sea salt evenly across the kale leaves, ensuring balanced seasoning.
- Place the baking sheets in the preheated oven and bake for 15-20 minutes, rotating the sheets halfway through cooking to ensure even crispness.
- Remove from oven when leaves are crisp and slightly darkened but not burnt. They should be light and delicate to the touch.
- Allow kale chips to cool on the baking sheet for 3-5 minutes. They will continue to crisp as they cool.
- Transfer to a serving bowl and enjoy immediately for maximum crunchiness. Store any leftovers in an airtight container for up to 2 days.
Tips
- • Moisture is the enemy of crispiness! Make absolutely sure your kale leaves are completely dry before oiling and baking. • Use your hands to massage the olive oil into each leaf – this ensures even coating and maximum flavor. • Don't overcrowd the baking sheet. Give each kale piece space to crisp up properly. • Watch your chips closely in the last 5 minutes of baking to prevent burning. • For extra flavor variations, try adding garlic powder, nutritional yeast, or chili flakes before baking. • Let the chips cool for a few minutes after baking to achieve maximum crunchiness. • Store in an airtight container immediately to maintain their crisp texture.
Nutrition Facts
Calories: 50kcal
Carbohydrates: 5g
Protein: 2g
Fat: g
Saturated Fat: g
Cholesterol: 0mg
