If you’ve ever thought healthy snacks had to be boring or tasteless, wait until you try this Roasted Kale Chips Recipe. These crispy, flavorful bites transform humble kale leaves into an irresistible snack that’s both crunchy and light, with just the right touch of salt and olive oil. Whether you’re craving something to munch on during your favorite show or wanting to add a nutritious crunch to your gatherings, this recipe makes it easy to enjoy kale in a delicious new way. Trust me, once you make these, your snack game will never be the same!
Ingredients You’ll Need
Getting the ingredients for this Roasted Kale Chips Recipe is refreshingly simple, but each one plays a crucial role in bringing out the perfect flavor and texture. You don’t need a long list, just some fresh kale, a drizzle of good olive oil, and a sprinkle of salt to elevate those crispy edges.
- Kale (1 bunch): Choose curly or Tuscan/Lacinato kale for tender leaves perfect for crisping up.
- Olive oil (1 tablespoon): This coats the leaves evenly, helping them crisp and adding a subtle richness.
- Salt (¼ teaspoon or to taste): A little salt enhances the natural flavors without overpowering the kale’s fresh taste.
How to Make Roasted Kale Chips Recipe
Step 1: Preparation
Start by preheating your oven or air fryer to 300°F (150°C). While it warms up, get the kale ready by removing the tough central stems—simply pull the leaves away from the thick ribs. Don’t toss the stems; they make great additions to soups or stocks!
Step 2: Washing and Drying the Kale
Next, give your kale a good rinse by swishing the leaves gently in a large bowl of cold water. This helps lift any dirt or grit hidden in those curly nooks. Carefully lift the kale out without pouring away the water to keep the sediment behind. Dry the leaves thoroughly—whether by spinning in a salad spinner or wrapping in a towel and patting dry—because moisture is the enemy of crispiness.
Step 3: Tearing and Coating the Leaves
Tear the kale into 2 to 3-inch bite-sized pieces, perfect for snacking. Toss them into a bowl, drizzle with olive oil, then sprinkle with salt. Now comes the fun part: gently massage the oil and salt into every leaf until coated evenly. This ensures that each chip roasts up crispy and flavorful.
Step 4: Baking in the Oven
Spread the kale pieces in a single layer on a baking sheet to help them cook evenly. Slide the tray into the oven and roast for 15 to 20 minutes, tossing halfway through to crisp all sides. Keep a close eye toward the end—the chips are done when they are fully crisp and just beginning to brown around the edges, giving you that perfect crunch.
Step 5: Air Fryer Option
If you prefer to use an air fryer, arrange the leaves in a single layer inside the basket or on the rack, working in batches if necessary. Air fry for 7 to 10 minutes, shaking the basket halfway through. Since air fryers vary, check on the chips often during the last few minutes to avoid burning while still achieving that golden crispness.
How to Serve Roasted Kale Chips Recipe
Garnishes
While these kale chips are delicious on their own, sprinkling a bit of nutritional yeast or a dash of smoked paprika adds an exciting flavor twist. You can also experiment with a squeeze of fresh lemon juice after roasting to add a bright, tangy finish that cuts through the richness.
Side Dishes
Roasted kale chips make a fantastic side or snack alongside creamy hummus or guacamole. They also pair beautifully with sandwiches or grilled meats for a nutritious crunch, bringing a fresh twist to traditional side dishes.
Creative Ways to Present
Fancy something fun? Serve your roasted kale chips in small bowls at your next party with various dipping sauces like spicy sriracha mayo or garlic aioli. You can also crumble them over salads or soups for a delightful texture contrast that livens up any bowl.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftover kale chips (though they rarely last long), store them in an airtight container at room temperature. This keeps them crispy for 1 to 2 days; just be sure the container isn’t humid to avoid sogginess.
Freezing
Freezing kale chips is not recommended since the moisture released during thawing will make them lose their crispness. They’re best enjoyed fresh or within a couple of days of making.
Reheating
To revive any chips that may have softened, simply pop them under a hot oven broiler for a minute or two. Watch carefully so they don’t burn—the heat helps dry out any moisture and brings back their irresistible crunch.
FAQs
Can I use frozen kale for this Roasted Kale Chips Recipe?
Frozen kale is too wet and will not crisp up well; it’s best to use fresh kale for that perfect crunch.
How do I prevent the kale chips from burning?
Keeping the temperature at 300°F and checking the chips frequently in the last few minutes ensures they crisp up without burning.
Can I add other seasonings?
Absolutely! Tweaking the seasoning with garlic powder, chili flakes, or parmesan cheese adds exciting flavors to your kale chips.
Is this recipe suitable for air frying?
Yes, the air fryer method works beautifully and is a quick alternative to baking, producing crisp chips in less time.
Why do my kale chips turn out soggy?
Most often, sogginess comes from not drying the kale thoroughly or overcrowding the baking sheet, both of which trap moisture.
Final Thoughts
This Roasted Kale Chips Recipe is truly one of those simple, magical snacks that anyone can whip up and fall in love with instantly. It’s fresh, crunchy, nourishing, and endlessly versatile—a perfect treat for whenever you want to satisfy your snack cravings guilt-free. Grab your bunch of kale, and let the roasting adventure begin. You’ll wonder how you ever snacked without them!
Print
Roasted Kale Chips Recipe
- Prep Time: 10 minutes
- Cook Time: 15-20 minutes (oven) or 7-10 minutes (air fryer)
- Total Time: 25 minutes
- Yield: 3 servings
- Category: Snack
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Crispy and flavorful roasted kale chips, a healthy and delicious snack made by baking or air frying kale leaves tossed with olive oil and a hint of salt. Perfect as a guilt-free treat or a crunchy side.
Ingredients
Ingredients
- 1 bunch kale (curly or Tuscan/Lacinato)
- 1 tablespoon olive oil
- ¼ teaspoon salt, or to taste
Instructions
- Preparation (For Oven or Air Fryer): Preheat your oven or air fryer to 300°F (150°C). Remove the tough stems by pulling the kale leaves away from the center rib, reserving stems for another use if desired. Wash the leaves in a large bowl of cold water, gently swishing to loosen dirt, then lift the kale out and drain, leaving grit behind. Dry the kale completely using a salad spinner or by wrapping it in a clean towel and patting dry. Tear the leaves into large, bite-sized pieces, about 2–3 inches each.
- Seasoning: Place the kale pieces in a bowl. Drizzle with olive oil and sprinkle with salt. Gently massage the kale until all leaves are evenly coated with the oil and salt mixture.
- Oven Method: Spread the kale in a single layer on a baking sheet. Bake for 15–20 minutes, tossing halfway through to ensure even cooking. Watch closely toward the end; the chips are ready when they are fully crisp and lightly browned.
- Air Fryer Method: Arrange the kale in a single layer in the air fryer basket or rack, cooking in batches if needed. Air fry for 7–10 minutes, shaking the basket halfway through to promote even crisping. Check often during the last few minutes to prevent burning.
Notes
- Ensure kale is completely dry before oiling to achieve optimal crispiness.
- Adjust salt to taste or try other seasonings like garlic powder, smoked paprika, or nutritional yeast for variety.
- Use the reserved kale stems in soups or smoothies to avoid waste.
- Store cooled kale chips in an airtight container for up to 3 days to maintain crunch.
