These Sea Salt and Garlic Kale Chips are the perfect easy-to-make snack with a healthy crunch! They’re easy to make with basic ingredients and they’re a great healthy snack for on the go!
Directions
- Preheat the oven to 275 degrees F.
- Remove the ribs from the kale and cut into 1 1/2-inch pieces. Lay on a baking sheet and toss with the olive oil and salt. Bake until crisp, turning the leaves halfway through, about 20 minutes. Serve as finger food.
No Fail Sea Salt and Garlic Kale Chips
Enjoy crispy kale chips every time with these No Fail Sea Salt and Garlic Kale Chips
Serving Size: 1 serving
Nutrition Facts: servingSize 1 serving, calories 25 kcal, Carbohydrate 1 g, Protein 1 g, Fat 2 g, Saturated Fat 1 g, Sodium 5 mg
Ingredients:
- 1 medium-sized bunch of kale (washed and dried very well)
- 2 tsp olive oil
- a pinch or two of salt
- a pinch of garlic powder
Instruction:
- Preheat your oven to 300 degrees Fahrenheit.
- Wash and dry one bunch of kale, making sure the leaves are completely dry. If there’s any moisture left on the leaves you’ll end up with soggy kale chips.
- Rip the leaves off the stems and away from the chewy veins of the kale and into chip-sized pieces.
- Arrange the pieces of kale on an unlined baking sheet.
- Drizzle the olive oil as evenly over the kale as possible. Using your hands, gently massage the oil into the kale leaves, making sure to massage the oil well into all the folds and onto the entire surface of each of the kale leaves. At first it may not seem that 2 teaspoons of oil will be enough but adding more oil will only add too much moisture. If you find you need a tiny bit more oil, add it one drop at a time.
- Once you’ve finished massaging the kale, sprinkle a pinch or two of sea salt and a pinch of garlic powder over the kale and add the pan to your preheated oven.
- Bake for 10 minutes. Rotate the pan, flipping any pieces that are starting to look crispy and bake for another 10-15 minutes, watching the pan closely for the last 7-8 minutes to prevent over browning.
- Remove the pan from the oven and leave the kale chips on the pan for 3-5 minutes before serving to they can crisp up even more!
How to Make Crispy & Delicious Kale Chips
FAQ
How do you keep kale chips crispy?
To keep them crispy, it is important to let them cool completely. Once cooled, they can be stored in an airtight container at room temperature for 2-3 days. You could also try adding a few grains of raw rice or silica packs (like those found in store-bought kale chips) to the airtight container. & Perfect for snacking!
Are kale chips really good for you?
And unlike potato chips, kale retains its nutritional value when made into chips. Kale is high in fiber, antioxidants, vitamin A and calcium, as well as B vitamins, vitamin C and potassium. It’s fat- and sodium-free, and the minuscule amounts of olive oil and salt used in my recipe barely bump up those amounts.
Why do my kale chips taste bitter?
High heat can burn the kale and make it taste bitter. Don’t use olive oil if you don’t like bitter flavors. Olive oil can add a sharp, bitter flavor to a recipe. Use fresh oil.
How to make kale chips Martha Stewart?
Directions
- Preheat oven to 350 degrees.
- Place kale pieces in a single even layer on baking sheets; drizzle with olive oil and season with salt.
- Transfer to oven and bake until crisp, 10 to 12 minutes. Serve.
