If you’ve been searching for the perfect crunchy, flavorful snack that’s not only healthy but also delightfully simple to make, then this Vegan Baked Kale Chips Recipe will be your new best friend in the kitchen. These crispy kale chips transform humble leafy greens into an addictive treat with just a few pantry staples. Whether you’re a seasoned vegan or just someone looking to add more nutritious snacks to your routine, this recipe makes kale exciting and delicious, with each bite bursting with garlicky goodness and a satisfying crunch that will keep you reaching back into the bowl.
Ingredients You’ll Need
These ingredients are so straightforward and essential; each one plays a crucial role in turning fresh kale into irresistible chips. They bring together flavor, texture, and just the right amount of seasoning to elevate this snack to something unforgettable.
- Kale (1 large bunch): Choose firm, fresh kale with no discoloration for the best texture and flavor in your chips.
- Olive oil (1.5 tbsp): Bertolli Extra Virgin Olive Oil works beautifully here by adding richness and helping the kale crisp up perfectly in the oven.
- Salt (3/4 tsp): Enhances the natural earthiness of the kale while giving the chips just the right savory punch.
- Garlic powder (1/4 tsp): Adds a subtle but irresistible garlic aroma and taste that complements the crispy kale wonderfully.
How to Make Vegan Baked Kale Chips Recipe
Step 1: Prep Your Kale
Start by thoroughly washing your kale to remove any grit, then carefully remove the tough stems. Tear the leafy parts into roughly 2-inch pieces, ensuring they’re similar in size so they bake evenly. Dry the kale completely — moisture is the enemy of crispiness here, so using a salad spinner or patting dry with a towel works wonders.
Step 2: Season the Leaves
Transfer your kale pieces to a large mixing bowl and drizzle with the olive oil. Use your clean hands to massage the oil into every leaf, coating them thoroughly but not soaking. Sprinkle in the salt and garlic powder, then toss again to evenly distribute the seasoning. This step infuses the kale with flavor and helps with that irresistible crunch once baked.
Step 3: Arrange for Baking
Preheat your oven to 300°F (150°C). Spread the kale pieces out in a single layer on a baking sheet lined with parchment paper or a silicone mat to prevent sticking and promote even crisping. Avoid overcrowding; giving the leaves room to breathe is key to perfect chips.
Step 4: Bake to Crispy Perfection
Pop the kale into the oven and bake for about 10 minutes. Keep a close eye on them: they should be crisp but not burnt. If the edges brown too quickly, rotate the pan or lower the temperature slightly. When done, the kale will snap easily instead of bending.
How to Serve Vegan Baked Kale Chips Recipe
Garnishes
Sprinkle a pinch of nutritional yeast or smoked paprika over your chips right after baking to add a cheesy or smoky finishing touch that pairs beautifully with the garlic seasoning.
Side Dishes
These kale chips are perfect alongside a fresh, vibrant hummus or your favorite guacamole for dipping, making them ideal for snack time or as a crunchy accompaniment to lighter meals like salads or grain bowls.
Creative Ways to Present
For parties or gatherings, serve your Vegan Baked Kale Chips Recipe in small bowls garnished with lemon zest or a dash of chili flakes for guests to customize their snacking experience. Layer them atop avocado toast or crumble over soups for a delightful texture contrast.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, store them in an airtight container at room temperature to preserve their crunch. Avoid refrigerating as the moisture will soften the chips.
Freezing
While freezing isn’t recommended for these chips because they may lose their crispness upon thawing, you can store unused kale fresh in the freezer and bake chips whenever the craving strikes.
Reheating
If your chips lose their crunch, quickly pop them back in a warm oven for a few minutes to revive their crisp texture before serving.
FAQs
Can I use other types of kale for this Vegan Baked Kale Chips Recipe?
Absolutely! Curly kale is traditionally used for chips because of its texture, but dinosaur (Lacinato) kale works well too, offering a slightly different flavor and crunch.
What’s the best way to get crispy chips without burning them?
Baking at a lower temperature like 300°F and keeping a close eye near the end of baking is key to achieving crispness without scorching the delicate leaves.
Can I add other seasonings instead of garlic powder?
Definitely! Feel free to experiment with smoked paprika, nutritional yeast, cumin, or even a pinch of chili powder to tailor the flavor to your liking.
Is olive oil necessary, or can I use something else?
Olive oil adds flavor and aids crunchiness, but you can substitute with other oils like avocado or coconut oil depending on your preference.
How long do these kale chips last once baked?
Stored correctly in an airtight container at room temperature, they stay crispy and delicious for about 2 to 3 days.
Final Thoughts
Trust me, once you make this Vegan Baked Kale Chips Recipe, you’ll wonder how you ever settled for boring snacks before. It’s easy, healthy, and utterly addictive — perfect for family movie nights, casual gatherings, or just a quick bite to satisfy that savory craving. So grab your bunch of kale and get baking; your taste buds will thank you!
Print
Vegan Baked Kale Chips Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings
- Category: Snack
- Method: Baking
- Cuisine: Vegan
- Diet: Vegan
Description
These Vegan Baked Kale Chips are a crispy, flavorful, and healthy snack made from fresh kale leaves, seasoned with olive oil, salt, and garlic powder, then baked to perfection. A perfect guilt-free alternative to traditional chips that’s easy to prepare and delicious.
Ingredients
Ingredients
- 1 large bunch kale (stems removed and torn into 2-inch pieces)
- 1.5 tbsp olive oil (preferably Bertolli Extra Virgin for roasting)
- 3/4 tsp salt
- 1/4 tsp garlic powder
Instructions
- Prepare the Kale: Preheat your oven to 300°F (150°C). Thoroughly wash and dry the kale leaves. Remove the tough stems and tear the leaves into bite-sized, 2-inch pieces.
- Season the Kale: Place the torn kale pieces into a large mixing bowl. Drizzle with 1.5 tablespoons of olive oil, then sprinkle 3/4 teaspoon of salt and 1/4 teaspoon of garlic powder over the kale.
- Toss to Coat: Using your hands or tongs, toss the kale well to ensure each piece is evenly coated with the olive oil and seasonings.
- Arrange on Baking Sheet: Spread the kale pieces in a single layer on a baking sheet lined with parchment paper or a silicone baking mat, making sure the pieces do not overlap to allow even baking.
- Bake the Kale Chips: Place the baking sheet in the oven and bake for 10 minutes. Check around 8 minutes to ensure they are crisping but not burning, adjusting time slightly if necessary. The kale chips should be crisp and slightly browned on the edges.
- Cool and Serve: Remove the kale chips from the oven and allow them to cool for a few minutes; they will continue to crisp as they cool. Enjoy immediately or store in an airtight container for up to 2 days.
Notes
- Make sure kale is completely dry before baking to get crispy chips.
- Do not overcrowd the baking sheet; bake in batches if needed for best results.
- Feel free to experiment with other spices such as smoked paprika, nutritional yeast, or chili powder for added flavor.
- Store leftover chips in an airtight container to maintain crispiness.
