Kale Chips recipe, a healthier recipe for chips. Some of the best vegetable chips!
Have you noticed how opinionated people are about Kale? They’re pretty opinionated, one way or the other.
I know a lot of people who don’t like Kale at all and a lot of people who think it’s the best. Although I have noticed that a lot of those people who don’t like Kale at all slip into the column of “kinda like kale” after trying Kale chips. It really does change the flavor. No longer bitter but instead crunchy. It’s certainly by no means a potato chip but it’s something worth eating when you’re looking for something crunchy but also something that doesn’t break the healthy bank.
I like Kale chips. I think Kale in it’s crispity crunchity form is some of it’s best work and I could straight up snack on a bowl of Kale chips easy peezy. I won’t be dipping these Kale chips in anything because they’re not super sturdy, but I will be eating them. A lot of them.
The great part is, like with regular chips, you can really mix and match the flavor combos. Add whatever you want. BBQ seasoning? Ranch seasoning? Garlic powder? Whatever floats your boat.
I prefer mine with garlic powder, smoked paprika (big shocker) and salt. Not a shy amount of salt either but a pretty heavy handed bit of salt. I just like salty chips!
These are easily packable for lunches or road trips and I plan on taking a bag of them with me on our road trip to Arizona next weekend!
- 1 bunch kale
- ¼ cup olive oil
- 2 tsp garlic powder (or other seasoning of choice)
- salt, to taste
- Rip kale pieces off the stems, into bite sized pieces. Mix kale, olive oil and seasonings together. Lay out on a baking sheet.
- Cook at 400 degrees for 15 minutes or until desired level of crispiness.
- When they come out of the oven, add salt.