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
Scale
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.
