I actually love kale in all forms. Raw, baked, sauteed, thrown in soup, on pizza, in pasta…you name it! I probably go through two bunches of kale a week by myself. One bunch for making into kale chips, and the other bunch for everything else.
The best/worst thing about kale chips is that you can eat an entire head of kale by yourself…in 10 minutes. They are so addicting! Plus the kale shrinks a lot in the oven so it doesn’t seem like a lot after an hour or so of baking.
I wouldn’t necessarily call kale chips “chips” though. They don’t taste like potato chips. I would say that the texture actually resembles nori (seaweed) although they don’t taste like nori. These kale chips, are thin, crunchy, salty, cheesy, and very flavorful!
Here is what the look like right before they go into the oven:
I’ve been making these kale chips for a while and they make a great snack. There’s actually another kale chip recipe I want to try too but this one is just so simple, easy, and tasty!
The best (and healthiest!) kale chips I’ve tried have been dehydrated. Since I don’t have a dehydrator, I always bake my kale chips on low heat to preserve as much of the nutrients as possible. I also add nutritional yeast which is, well you guessed it, really good for you! The yeast gives the kale chips a mild cheesy flavor. Delish.
- 1 bunch of kale
- 2 TB Olive Oil
- 1 TSP garlic powder
- Tiny pinch of red pepper flakes
- 1/8 cup nutritional yeast
- Kosher salt
- Preheat oven to 250 degrees F.
- Wash and dry the kale completely. Line 2 baking sheets with aluminum foil.
- Cut or rip the kale leaves into 2-3 inch pieces and make sure you discard the stems or save them for a different dish.
- Place the kale in a big bowl and toss with olive oil.
- Add the garlic powder, red pepper flakes, half of the nutritional yeast, a little bit of kosher salt, and mix throughly.
- Place the kale on the baking sheets in a single layer. If you bunch them up too closely, they will steam and not get crispy (this is why I divide them between two baking sheets).
- Sprinkle the remaining nutritional yeast over the top of the chips and top off with another sprinkle of kosher salt.
- Bake for about 1 hour or until the chips are crispy and they come off of the aluminum foil with ease.
- Serve immediately.