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Kale chips were something of a revelation to me. Growing up, I never thought a vegetable like kale could be transformed into something as delicious and crave-worthy as these crunchy snacks. The first time my mother par-boiled the vibrant leaves before baking them in the oven with just a light oil sprinkling and some seasoning, I was amazed at how flavorful they were! Nowadays, when it comes to healthy snacks for myself or my family, we almost always turn to homemade kale chips – they're too good not to!
This was my first attempt making kale chips, and it was incredibly easy. It took about 30 minutes from start to finish in the oven. However, making them in the dehydrator takes longer, but the texture is a little nicer. The cool thing I love the most is picking the kale from the field, bringing it inside to wash, and making this delectable treat in 30 minutes.
Make this recipe your own
We want you to use this recipe as a guide. Kale Chips are super easy to customize based on what you like or have in the kitchen. Here are a few ways on how we like to change it up:
- Don’t have cayenne but still want the heat? Sprinkle crushed red pepper flakes on top instead!
- Not a fan of nutritional yeast? Sprinkle a combination of garlic and onion powder onto the kale for a flavor boost.
- If you like them a little hotter, double the cayenne pepper.
- Also, you can add 1 tsp of kelp flakes for added iodine.
- Already a kale fan? Just sprinkle with salt and pepper to let the flavor stay true.
Above all, remember to store them in an airtight container to keep your chips crispy!
How to Make Kale Chips
First, Gather all the ingredients that you need to make this recipe.
DEHYDRATOR METHOD
- Melt Coconut oil, and add all ingredients.
- Using a fork, scramble ingredients like an egg until thoroughly blended.
- Pour the seasoning blend over clean, dry kale, and use your hands to squash the blend evenly through the kale.
- Place on drying racks if using a dehydrator or a cookie sheet if using the oven.
- Dehydrate for 5 hours at 140 degrees until completely dry.
- Store in an air-tight container.
OVEN METHOD
- Place in oven at the lowest rack rung.
- Bake at 270 degrees for 20 minutes.
- Check every 10 minutes until crisp, turning chips once during the drying process until completely dry.
- Store in an air-tight container.
If you’re still not convinced that kale chips are worth your time, I dare you to try this recipe. Just one warning – make sure you buy a big bag of kale, because these things go fast. Trust me, even if you’re skeptical like I was, you’ll be hooked after just one taste. So what are you waiting for? Get out there and make some kale chips!
Interested in other kale recipes? Click here for more!
