Whole30 Kale Chips
The secret to crispy kale chips is that you must put the salt on them after they have baked. Baking them with the salt on can leave the kale limp and wilted resulting in soggy kale chips. Since most people like kale chips as a healthy snack for their crunchy snacks alternatives to things like potato chips, be sure you do not miss this part for making the best kale chips.
Ingredients
- 1 bunch fresh kale tough stems removed and leaves torn into bite-size pieces
- 1 Tbps olive oil
- sea salt as desired
Instructions
- Preheat the oven to 350 degrees F.
- Place kale leaves on a rimmed baking sheet, and drizzle with the oil. Use your hands to gently massage the kale leaves with the oil. Once they are fully coated, spread leaves out in a single layer.
- Transfer the baking sheet to the oven, and bake until the leaves are crisp, for about 15 minutes. Remove from the oven.
- THEN, season with your salt.
Notes
- You can dress up kale chips however you want. Some ideas for afterbaking might be to sprinkle them with things like:
- nutritional yeast – if you want a non-dairy cheesy flavor
- onion powder
- garlic powder
- lemon juice
- chili powder
- garlic salt (THIS Lemon Rosemary Sea Salt is our favorite!)
- coconut aminos
- hempseeds
- cayenne pepper
- Cooking times might vary, depending on your oven and also how big or small the kale leaves are. For crunchy kale chips, you’ll want to break the kale leaves into smaller pieces. And if you do this, it might be more like 10 – 15 minutes bake time.
- If you don’t want to use olive oil, you might also choose avocado oil or liquid coconut oil. I’ve used both, since 350 degrees is technically a lower temperature.
- For best results, eat the kale chips the day you make them. They can save overnight in an airtight container, left out on the counter at room temperature. But honestly, these oven-baked kale chips just won’t have the same great texture the next day. Simply just make small batches and you won’t have the leftover problem
