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Baked Kale Chips

Post From https://nomnompaleo.com/post/2648091289/baked-kale-chips

For years, my super-chef sister’s been telling me about kale chips. In my pre-Paleo life, I tried making them a few times, but I found it soooo much easier to tear open a bag of potato chips. Since going Paleo, though, baked kale chips have made a huge a comeback in our house.

Baked kale chips are a simple, tasty, and healthy snack that you can easily make at home! Once you start munching on them, you won't want to stop!

Kids and adults love them because they’re crispy, savory, and taste like bad-for-you snacks. Lucky for us, kale chips also happen to be Whole30, low carb, and keto-friendly!

A bowl of baked kale chips. A tasty, healthy homemade snack that's Whole30-friendly, Paleo, keto, and low carb!

To make kale chips, however, there are a few key points to keep in mind:

  1. The kale leaves must be SUPER DRY.
  2. Bake the kale at 350°F.
  3. Cook the chips for 12 minutes.
  4. Salt AFTER the kale chips are out of the oven.

A bowl of raw kale, ready to make baked kale chips!

Here’s what you need to make your own chips:

Serves 2

Ingredients:

  • 1 pound green curly kale (or 1 large bunch)
  • 1-2 tablespoons avocado oil, coconut oil, or extra virgin olive oil
  • Fleur de sel, Magic Mushroom Powder, nutritional yeast, or your favorite seasoning salt

Equipment:

Method:

Preheat the oven to 350°F. Then, remove the leaves from the stems and wash the leaves well in a few changes of water. (The stuff I buy from the farmer’s market is often dirty. I don’t know about you, but I find that chips taste better sans dirt.)

Then, in small batches, spin the leaves dry in a salad spinner.

A salad spinner is the best way to dry your washed kale to make crispy baked kale chips.

Pro tip: If at all possible, use child labor to help with the spinning. (I love this old picture of Ollie assisting me in the kitchen!)

Get your kids to help you make baked kale chips! The little ones love spinning the leaves dry in a salad spinner.

Toss the dry leaves with avocado oil and use your hands to distribute the oil evenly.

Measure out the avocado oil for the baked kale chips.

Use your hands to massage the avocado oil into the kale leaves. This will make your baked kale chips crispy in the oven!

Then, line a baking sheet with parchment paper and lay some of the leaves on top in a single layer.

When you make baked kale chips, line a baking sheet with parchment paper and lay some of the leaves on top in a single layer.

Make sure the leaves are all flat and not folded over or they won’t crisp properly. Also, if your kale doesn’t fit on one tray in a single layer, divide them onto two trays!

Make sure the leaves are all flat and not folded over or your baked kale chips won't crisp properly.

Pop the tray in the oven, and…

Pop the tray into the oven to bake the kale chips.

…after just 12 minutes, the chips’ll be done! (Set your timer and keep an eye on the kale, ‘cause if the chips burns, they’ll be bitter – and so will you.)

After just 12 minutes in the oven, the baked kale chips will be done! (Set your timer and keep an eye on the kale, ‘cause if the chips burns, they’ll be bitter – and so will you.)

Once the kale’s out of the oven, season the chips with some fleur de sel, Magic Mushroom Powder, nutritional yeast, or your favorite seasoning salt.

Once the baked kale chips are out of the oven, season them with some fleur de sel, Magic Mushroom Powder, nutritional yeast, or your favorite seasoning salt.

Eat ’em up! If you have any leftovers, store them in an airtight container at room temperature for up to two days…but you might as well eat them all because they might get soggy later!

A bowl of baked kale chips that is ready to eat! A perfect healthy snack for kids and adults!


Looking for more recipe ideas? Head on over to my Recipe Index. You’ll also find exclusive recipes on my iPhone and iPad app, and in my cookbooks, Nom Nom Paleo: Food for Humans (Andrews McMeel Publishing 2013) and Ready or Not! (Andrews McMeel Publishing 2017)!

Recipe IndexNom Nom Paleo CookbooksNom Nom Paleo App

PRINTER-FRIENDLY RECIPE CARD

Baked Kale Chips

Prep 15 mins

Cook 15 mins

Total 30 mins

Author Michelle Tam

Yield 2 servings

Baked kale chips are a simple, tasty, and healthy snack that you can easily make at home! Once you start munching on them, you won’t want to stop!

Ingredients

  • 1 pound green curly kale (or 1 large bunch)
  • 1-2 tablespoons avocado oil, coconut oil, or extra virgin olive oil
  • Fleur de sel, Magic Mushroom Powder, nutritional yeast, or your favorite seasoning salt

Instructions

  1. Preheat the oven to 350°F. Then, remove the leaves from the stems and wash the leaves well in a few changes of water. (The stuff I buy from the farmer’s market is often dirty. I don’t know about you, but I find that chips taste better sans dirt.)
  2. Then, in small batches, spin the leaves dry in a salad spinner.
  3. Toss the dry leaves with avocado oil and use your hands to distribute the oil evenly.
  4. Then, line a baking sheet with parchment paper and lay some of the leaves on top in a single layer.
  5. Make sure the leaves are all flat and not folded over or they won’t crisp properly. Also, if your kale doesn’t fit on one tray in a single layer, divide them onto two trays!
  6. Pop the tray in the oven, and after just 12 minutes, the chips’ll be done! (Set your timer and keep an eye on the kale, ‘cause if the chips burns, they’ll be bitter – and so will you.)
  7. Once the kale’s out of the oven, season the chips with some fleur de sel, Magic Mushroom Powder, nutritional yeast, or your favorite seasoning salt.

Notes

If you have any leftovers, store them in an airtight container at room temperature for up to two days…but you might as well eat them right away because they might get soggy later!

Courses Snack

Cuisine Paleo, Vegan, Vegetarian, Chips, Gluten-free, Whole30, Low carb, Keto

 

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