I love to find ways to get more vegetables into my diet and these kale chips are a perfect way to do that! Kale is considered a super green because it’s an excellent source of vitamins A, C, and K as well as key phytochemicals like lutein and zeaxanthin (which help protects our eyes) and quercetin (which protects against cardiovascular disease).
The center stem of kale is pretty tough and fibrous so definitely make sure to remove it. Then use a knife or your hands to break up the leaves into small chip-size pieces. I love tossing the kale with soy sauce or tamari because it builds in instant umami savoriness.
Now the key with making these chips super crunchy is to lay the pieces out on a baking sheet and make sure they don’t overlap. If the pieces overlap, steam will build up between them and they won’t get crispy!
The best part of this recipe? These chips are totally guilt-free.
Kale Chips
- Yield: 1-4 servings 1x
Description
Who doesn’t love chips? These savory kale chips can be made in a flash and the best part? You can enjoy the entire bowl if you like!
Ingredients
1 bunch curly kale, ripped into chip-size pieces
1 tablespoon olive oil
1 tablespoon tamari (or light soy sauce)
Instructions
- Preheat oven to 375 degrees.
- After washing kale, place in a salad spinner to make sure that it is completely dry.
- Place kale in a large mixing bowl and drizzle olive oil and tamari all over. Using your hands, gently massage the olive oil and tamari into the kale until each piece is coated well.
- Arrange kale on a baking sheet in one layer, making sure that no pieces are overlapping. If necessary, use a second baking sheet.
- Place baking sheet in the oven for about 7-10 minutes until kale is crispy. Serve immediately.
Notes
Enjoy within a few hours. They do not always remain crispy the next day.