Baked Kale Chips Recipe
Tis The Season
In a season of bountiful desserts and rich heavy dishes, it’s nice to have a few to-go snacks that will keep your diet in check.
Remember when kale chips were all over the internet a couple years ago?
It seemed like everyone was making them. Even people that generally don’t cook.
Well, I wasn’t making them… Because at that time, I didn’t like baked kale chips.
Best Baked Kale Chips
Then one day I saw them at a farmers market. The chips sitting out for samples were really crisp, and coated in something spicy.
At first taste… bells, whistles, fireworks.
This was a kale chips recipe I could see myself making on a regular basis. These were baked kale chips I would choose over potato chips!
Kale Chips Secret Ingredients
So I went home and baked kale chips four thousand six hundred and seventy-two times, approximately, until I figured out the perfect coating.
The secret is mixing nut butter with the spices to create a rich coating that sits on top of the kale chips as they dry.
Then the second secret is to massage the kale chips, tenderly.
A glass of wine, a little Barry White… just kidding.
The massaging ensures the kale leaves are evenly coated.
Then lay them out flat and bake.
Zippy kale perfection that rivals any chip, in my opinion!
Baked Kale Chips Ingredients
- Kale – Fresh fluffy bunches. You can use any variety of kale.
- Almond butter – Or your favorite natural nut butter.
- Olive oil – To make the chips crisp.
- Ground cumin – For smooth smoky flavor.
- Chili powder – Or substitute curry powder, we make them both ways!
- Garlic powder – For zesty kick!
- Cayenne pepper – For a little extra heat.
- Salt – Because, you always need a little salt.
How To Make Kale Chips
- Trim the kale. Wash the kale and dry thoroughly with paper towels. Pull the leaves off the center ribs in large pieces, and pile on a baking sheet.
- Mix the spice coating. In a small bowl mix the nut butter, oil, spices, and salt. Pour over the kale. Use your hands to massage the kale leaves until each one is evenly coated with the spice mixture.
- Bake. Lay the kale leaves out flat on baking sheets. Bake for 10-11 minutes until crisp, but still green. Cool for a few minutes on the baking sheet before moving.
Get The Full (Printable) Kale Chips Recipe Below! Enjoy!
Kale Chips In The Oven
I was thinking these baked kale chips would make a great addition to your Halloween table this year.
It’s nice to serve something healthy along with the bushel of candy you’re kids (meaning YOU) will be eating. *wink*
Plus, they are green and crinkly, so they’ll fit right into your spooky menu.
Frequently Asked Questions
Can I Use Different Spices In This Kale Chips Recipe?
Absolutely. This is our favorite combination. Yet feel free to make the most of your spice rack and mix things up!
Can I Skip The Nut Butter?
Yes. However, the nut butter provides a ton of flavor and texture. I wouldn’t skip it, unless there is a nut allergy involved.
Are Kale Chips Healthy?
Yes! This recipe is gluten free, dairy free, paleo, keto, and vegan!
What If My Kale Chips Don’t Bake Evenly?
If you have cool spots in your oven, you can take the crispy chips off the baking sheet and continue baking the remaining chips a little longer.
How Long Do Kale Chips Last?
In my house… 2 days. However, if they are very crispy, you can store them in an airtight container in the pantry for up to two weeks.
More Healthy Snack Recipes
- Roasted Indian Chickpeas
- Grilled Artichokes
- Mexican Shrimp Cocktail
- Sweet Potato Hash Browns
- Paleo Nut Bars
- Best Homemade Pickles
- Healthy Baked Carrot Chips
- How to Make Kale
Baked Kale Chips Recipe
- Preheat the oven to 350 degrees F. Wash the kale and dry thoroughly with paper towels. Pull the leaves off the center ribs in large pieces, and pile on a baking sheet. Discard the ribs.
- In a small bowl mix the nut butter, oil, spices, and salt. Pour over the kale. Use your hands to massage the kale leaves until each one is evenly coated with the spice mixture. You don't want any of the leaves to be drenched in the mixture, so take your time doing this. The more evenly the kale leaves are coated, the better they will bake.
- Lay the kale leaves out flat on 3-4 full sized baking sheets (work in batches if necessary.) Do not overlap. Bake for 10-11 minutes until crisp, but still green. Cool for a few minutes on the baking sheet before moving. If some kale chips are still a little flimsy or damp, remove the crisp chips and place the damp chips back in the oven for a few more minutes. Store in an air-tight container.
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