Before I show you how to make kale chips, I want to disclose that this post contains affiliate links to the products I talk about. You can view my disclosures here.
Kale is one of the world’s amazing superfoods. In fact, kale is the most nutrient-dense foods in the world!
Kale contains large amounts of beta carotene, vitamin K, and vitamin C and it’s rich in calcium too. Kale has potent anti-cancer properties too.
For many of you, “kale” is just a buzzword, just as “gluten-free diet” is a buzzword. But for me, and for those of you living a healthier lifestyle and eating things that are truly good for you, kale is a staple food in our healthy, gluten-free diets.
Today I want to show you how to make kale chips at home. My friend, Andrea, taught me how to make them long ago.
How to Make Kale Chips
To make kale chips, you want to wash and dry the kale well. Make sure they are completely dry. Then you want to remove the bitter stems and break the leaves into “chips.”
Next, you’ll want to massage each piece of kale with a little oil of choice (I use this avocado oil). You’ll want to lightly coat the entire leaf in oil so really get in the crevices while massaging.
Once coated, place each leaf in a single layer on a greased baking sheet, then lightly sprinkle with Kosher salt or other seasoning. I like to use Wildtree’s Rancher Steak Rub that I buy from my friend Andrea (she sells Wildtree products). The Rancher Steak Rub is SO good!
You’ll then want to bake the kale chips at 400 degrees. You want a hot oven. Watch the kale chips carefully, as within a few minutes, they will begin to crisp up. Mix them up a bit (flip and move around the pan) mid way through cooking. Just as they start to brown, take them out of the oven. You don’t want to burn the chips – and they cook FAST!
Kale chips are delicious, crunchy, slightly salty and they pack a nutritional punch too. Remember, they just take a bit of time and TLC to make but they are soooo yummy and good for you!
When my daughter is craving kale chips, she begs me to make them (I’m often too tired or lazy to oblige). But once I actually make them, I’m so happy I did because my entire family munches on them until they’re gone!
Last weekend I even made a bunch of chips to serve as an appetizer at my dinner party with good friends. These are friends who not only share my gluten-free diet but also friends who have a slew of other food allergies as well. They went wild for kale chips – I was able to surprise the biggest kale critic around! I heard more than once, “OK, so how do you make kale chips again?”
I hope you enjoy learning how to make kale chips. Let me know how your cooking adventures go!
- 1 bunch kale - washed, dried and leaves removed from stem
- 1/4 cup avocado oil
- Cooking spray
- Salt and pepper seasoning blend or Wildtree Rancher Steak rub
- Preheat oven to 400 degrees F.
- Prepare a baking sheet with aluminum foil and cooking spray.
- Rinse and completely dry kale leaves.
- Take the leaves off the long vertical stem and discard all stem components. The leaves are going to be your chips. Don't worry if some leaves are huge and others are small, your chips will be in a variety of sizes.
- Fill a small bowl with oil. Dip the end of your fingers in the oil and massage the oil gently into each leaf to lightly but fully coat each chip. Make sure you coat the entire leaf.
- Lay the leaves in a single layer on your baking sheet and sprinkle chips with seasoning of choice. A little salt goes a long way!
- Put your chips in the oven for about 5-6 minutes until the leaves are a bit crispy but not burned. Watch them carefully as oven temperatures vary. Mix chips, if needed, and add more cooking time if needed. Watch them carefully so they do not burn!
- Serve kale chips immediately as they taste best right out of the oven.