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
Scale
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.
