Easy Baked Kale Chip Recipe
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These delicious and easy baked kale chips are a healthy alternative to potato chips. Now you have a reason to look forward to eating kale!
My Kids and I are obsessed with these! They actually beg me to buy kale at the grocery store and there are never any leftovers!
Eating healthy doesn’t get any better than this! Enjoy!
A Hormone Healthy Recipe
Kale is filled with vitamins and antioxidants and when combined with the healthy nutrient filled fat of extra virgin olive oil this snack is not only delicious but extremely nourishing for your body and hormones.
In order to make healthy balanced hormones, which can be a struggle for women with PCOS, your body needs healthy fats along with all the vitamins and nutrients found in vegetables. This recipe takes care of that while satisfying your need for a salty and savory snack!
Kale
Kale is filled with vitamin C, A, and K as well as folate providing amazing nourishment for your body and hormones.
Vitamin C is necessary for the growth, development and repair of all body tissues. Vitamin C is often discussed as boosting immunity but it also helps your body make college, absorb iron as well as assist in injury repair and wound healing.
To prepare the kale wash and thoroughly dry each leaf or your kale chips will steam in the oven and turn out soggy instead of crisp.
Tear the kale leaves off the thick coarse stem and then chop or tear the leaves into large pieces.
OLIVE OIL
Kale chips need something to help them crisp up but not become too brittle. You can use any healthy oil such as avocado oil or olive oil. I prefer olive oil because I have it readily available and because of its numerous health benefits.
Olive oil, especially extra virgin olive oil, has been shown to reduce inflammation (1). Extra virgin olive oil is also a good source of vitamin E and is loaded with powerful antioxidants that help reduce your risk of chronic diseases.
Once the kale leaves have fully dried, drizzle with olive oil and massage the leaves to coat evenly with olive oil.
Special Directions
The most important step for kale chips is to make sure they are completely dry before drizzling with oil and
Once the kale leaves have fully dried, drizzle with olive oil and massage the leaves to coat evenly with olive oil.
Sprinkle salt and onion powder over the leaves and give them a little stir or toss to distribute evenly.
Bake until leaves are lightly crisp and edges begin to brown. Be careful not to over cook the kale leaves
How to store and serve
To keep them crispy, it is important to let them cool completely. Once cooled, they can be stored in an airtight container at room temperature for 2-3 days. You could also try adding a few grains of raw rice or silica packs (like those found in store-bought kale chips) to the airtight container.
Easy Baked Kale Chips
Ingredients
- Kale leaves to cover a backing sheet. About 3 large leaves
- 1 tablespoon extra virgin olive oil
- ½ teaspoon salt more or less to taste
- ½ teaspoon onion powder
Instructions
- Preheat the oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper.
- Make sure kale leaves are completely dry. Remove any stock from your kale leaves and tear leaves into pieces you could eat in a bite. About palm size or a little smaller, they won’t wilt much if at all while cooking
- Spread kale leaves on the baking sheet lined with parchment paper. Drizzle with olive oil then toss and massage the kale and oil until it is evenly distributed.
- Sprinkle with salt and onion powder and toss again to distribute the seasoning
- Bake at 400 degrees fahrenheit until edges begin to brown about 10 minutes. Do not overcook or leaves will crumble when picked up.
- Allow kale chips to cool a few minutes and enjoy!
Notes
Frequently Asked Questions
Why are my kale chips soggy
Make sure your kale leaves are completely dry before starting. Wet or damp leaves will steam instead of crisp in the oven. You don’t want to have soggy wilted kale. I wash the leaves and set them on a clean towel to dry when I get home from the grocery store. Once dry I store the leaves in an airtight container until I’m ready to bake the kale chips. The washed kale leaves will last up to 5 days in the refrigerator but the sooner you use them the better.
What if I don’t have olive oil
No problem, you can use any healthy oil. A good substitute would be avocado oil
Why do my kale chips crumble when I pick them up to eat them
This is an indication of over backing them. Be sure to spread the kale out evenly on your cooking sheet and if some areas are browning up faster rotate the pan and continue cooking until the majority of the leaves are crispy but not overly dried out and crumbly
How do I store them for later
Let the kale chips cool completely and then store them on the counter in an airtight container for up to 3 days or longer in the refrigerator
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What I changed to finally get pregnant after almost 2 years of trying.
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