Ingredients
- 6 oz (170g) fresh kale (approximately 4 cups packed)
- 1 tbsp. (15ml) extra virgin olive oil
- 2 tbsp. (10g) nutritional yeast
- 0.1 oz (3g) sea salt (about 0.5 tsp.)
Step-by-Step Instructions
- Preheat your oven to 300°F (150°C) to ensure your kale chips bake evenly and slowly without burning.
- Wash the 6 oz (170g) of fresh kale thoroughly and pat it completely dry using a clean kitchen towel or paper towels.
- Remove the tough center ribs and stems from the greens, and then cut or tear the remaining leaves into large, bite-sized pieces.
- Place the prepped greens into a large mixing bowl and evenly drizzle the 1 tbsp. (15ml) of extra virgin olive oil over them.
- Toss and gently massage the leaves to ensure they are coated in the oil, then sprinkle in the 2 tbsp. (10g) of nutritional yeast and 0.1 oz (3g) of sea salt, tossing again until evenly distributed.
- Arrange the seasoned leaves in a single, uncrowded layer on a baking sheet to guarantee perfectly crispy kale chips.
- Bake in the preheated oven for about 20 minutes, or until the leaves are crisp and slightly golden at the edges.
- Transfer the baking sheet to a wire cooling rack and allow the kale chips to cool completely before serving to maximize their addictive crunch.
Nutritional Information (Per Serving)
- Calories: 35 kcal
- Carbs: 3g
- Protein: 2g
- Fat: 2.5g
Pro Tips
- Dry the Leaves Completely: The absolute secret to crispy kale chips is removing every drop of moisture after washing. If the leaves are damp, they will steam in the oven instead of crisping up, resulting in a soggy texture. Use a salad spinner and then blot them thoroughly with a clean towel.
- Don't Skimp on the Massage: When you add the extra virgin olive oil, use your hands to gently massage it into all the nooks and crannies of the kale leaves. This ensures an even bake and helps the nutritional yeast and sea salt adhere perfectly to every bite.
- Give Them Room to Breathe: Never crowd or overlap the leaves on your baking sheet. Arrange them in a strict single layer. If you need to make a larger batch, use two separate baking sheets or bake them in sequential batches to maintain maximum crunch.
- Watch the Oven Like a Hawk: Because kale leaves are so delicate, they can turn from perfectly crispy to unpleasantly bitter and burnt in a matter of seconds. Start checking them around the 15-minute mark, especially if your oven tends to run hot.
Frequently Asked Questions (FAQ)
Why are my kale chips soggy and how do I fix them?
Soggy kale chips are usually caused by residual moisture on the leaves before baking or crowding too many leaves onto a single baking sheet, which creates steam. To fix them, make sure the kale is bone-dry before prepping, spread the leaves out so they don't touch, and bake them at a low temperature like 300°F (150°C). If they turn soft after storing, you can re-crisp them by popping them back into a 300°F (150°C) oven for 3 to 5 minutes.
How do you store homemade kale chips to keep them crispy?
To keep your kale chips crunchy, let them cool completely to room temperature on a wire rack so no trapped steam builds up. Once cooled, store them in an airtight glass jar or container at room temperature for up to 3 days. For best results, add a small piece of clean paper towel or a food-safe silica gel packet to the container to absorb any ambient moisture.
Can I use curly kale instead of Lacinato (dino) kale for this recipe?
Yes, you can absolutely use either variety to make kale chips! Curly kale is the most common choice and creates excellent, airy pockets that hold onto the nutritional yeast and sea salt beautifully. Lacinato kale (also called dinosaur or Tuscan kale) works wonderfully too, offering a flatter surface that bakes into a sturdier, chip-like texture. Just adjust your baking time slightly, as flatter leaves may crisp up a minute or two faster.
