Oven Baked Kale Chips Recipe

The kale craze has been going on for a while, but it’s still gaining ground as a superfood. The best, easiest and most nutritious way to get more kale into your diet is to eat it raw or lightly cooked. This recipe for oven-baked kale chips will make a delicious addition to any snack plate or party appetizer platter. Oven-baked kale chips are easy to make with just three simple ingredients: fresh kale, olive oil and sea salt (or another type of seasoning). You can also experiment with other herbs and spices if you want something different from plain old sea salt.

Kale is a leafy green vegetable that grows in cool climates and is related to cabbage, Brussels sprouts and collards. It’s one of the most nutrient-dense foods, containing many vitamins and minerals and few calories.

Ingredients

• 1 large bundle of curly green or purple kale
• 1-2 Tbsp melted coconut or olive oil
• Seasonings of choice (i.e. pinch sea salt, 1 tsp cumin powder, 1 tsp chilli powder, 1 tsp curry powder, 1 Tbsp nutritional yeast, etc. // measurements listed per 1 large bundle kale)

Directions to Make Baked Kale Chips

• Set oven to 225 degrees Fahrenheit (107 C). If you have a convection oven, use it to shorten the cooking time and make the chips even crispier.
• Kale should be carefully rinsed, dried, torn into little pieces, and any big stems should be thrown away.
• Add to an extra large mixing bowl, then season to taste with oil.
• Use your hands to properly spread the oil and spices while you fully mix the ingredients.
• To help the kale crisp up during baking, spread it out evenly on 2 big baking sheets (you may use less or more if you want to change the batch size).
• To achieve equal baking, flip the pans around after 15 minutes of baking and softly mix or toss the kale.
• Bake the chips for not more than 5-10 minutes or until your chips look crispy and golden brown as well.
• After being taken out of the oven, the chips will get even crispy. Remove and let cool somewhat.
• Enjoy right away. Fresh is ideal.
• For two to three days, keep leftovers covered at room temperature.

Nutrients Value

• Calories: 50 kcal
• Carbohydrates: 3.5 g
• Protein: 1.7 g
• Fat: 3.7 g
• Cholesterol: 0 mg
• Sodium: 15 mg
• Potassium: 196 mg
• Fibre: 1.4 g
• Sugar: 0.9 g
• Calcium: 60 mg
• Iron: 0.5 mg

Final Words

These leaves are so high in fibre (about twice as much as other leafy greens like spinach or chard). And since fibre helps digestion, it can help prevent constipation and other digestive problems such as GERD or Crohn’s disease.

But the best trick here is to use enough olive oil so that each leaf gets coated in it but not too much so that there isn’t enough moisture left over for the body of the veggie.

If you try this recipe, please let us know. If you have questions about the recipe or want to share your version of hamburger soup, please feel free to comment. Don’t forget to share it with your friends and family; I am sure they’ll love it too.

READ ALSO: Make this refreshing sweet potato shepherd’s pie for dinnertime!