Are you tired of boring, bland snacks that leave you unsatisfied? Get ready to revolutionize your snacking game with these mind-blowingly crispy baby kale chips! In just 25 minutes, you'll transform ordinary kale into an irresistible, crunchy treat that's not only incredibly delicious but also packed with nutrition. Whether you're a health enthusiast, a chip lover, or someone looking to add more greens to your diet, these baby kale chips are about to become your new obsession!
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: Snack
Serves: 4 servings
Ingredients
- 1 bunch baby kale
- 1 tbsp olive oil
- 1/2 tsp sea salt
- 1/4 tsp garlic powder
Instructions
- Preheat your oven to 350°F (175°C). This temperature is ideal for achieving crispy kale chips without burning them.
- While the oven is preheating, rinse the baby kale under cold water to remove any dirt or impurities. Make sure to gently shake off excess water or use a salad spinner to dry the leaves thoroughly.
- Once the kale is dry, remove any thick stems. Tear the leaves into bite-sized pieces, ensuring they are uniform in size for even cooking.
- In a large mixing bowl, combine the baby kale with 1 tablespoon of olive oil. Use your hands to massage the oil into the leaves gently. This helps to ensure that each piece is evenly coated, which is crucial for achieving crispiness.
- Add 1/2 teaspoon of sea salt and 1/4 teaspoon of garlic powder to the bowl. Toss the kale leaves again to distribute the seasonings evenly. Feel free to adjust the amount of salt and garlic powder according to your taste preferences.
- Line a baking sheet with parchment paper to prevent the kale from sticking and to make cleanup easier. Spread the seasoned kale leaves in a single layer on the prepared baking sheet. Avoid overcrowding the pan, as this can lead to soggy chips.
- Place the baking sheet in the preheated oven and bake for about 10 to 15 minutes. Keep a close eye on the chips, as cooking times can vary. You want them to be crispy and slightly browned, not burnt.
- Once the kale chips are done, remove them from the oven and allow them to cool on the baking sheet for a few minutes. They will continue to crisp up as they cool.
- Serve the crispy baby kale chips immediately as a healthy snack or appetizer. Enjoy them on their own or with your favorite dip!
Tips
- Moisture is the Enemy: Make absolutely sure your kale is completely dry before seasoning. Any excess water will prevent the chips from getting that coveted crispy texture.
- Don't Overcrowd: Spread the kale leaves in a single layer with some space between them. Overcrowded chips will steam instead of crisp.
- Watch Closely: Kale can go from perfectly crisp to burnt in seconds. Keep a close eye on your chips during the last few minutes of baking.
- Customize Your Seasoning: While this recipe uses sea salt and garlic powder, feel free to experiment with other spices like nutritional yeast, chili powder, or parmesan cheese.
- Store Properly: If you have any leftovers (which is rare!), store them in an airtight container at room temperature for 1-2 days to maintain their crispiness.Pro Tip: The key to the most addictive kale chips is massaging the oil into the leaves thoroughly – this ensures even cooking and maximum flavor!
Nutrition Facts
Calories: 40kcal
Carbohydrates: 2g
Protein: 1g
Fat: g
Saturated Fat: g
Cholesterol: 0mg
