Garlic Kale Chips
Deliciously crisp and garlicky, these oven-baked kale chips are a healthy, fiber-rich snack. With just a touch of oil and seasoning, they’re quick to prepare and perfect for guilt-free munching anytime.
Equipment
- 1 large sheet pan
- 1 mixing bowl
- 1 salad spinner or kitchen towel
- Measuring Spoons
Ingredients
- 1 bunch about ½ lb kale, ribs removed and leaves torn into ~3-inch pieces
- 2 tsp avocado oil
- ¼ tsp fine sea salt
- ¼ tsp garlic powder
Instructions
- Prepare the Kale: Start by thoroughly washing the kale to remove any dirt or grit. Use a salad spinner if you have one to spin the leaves dry, or gently pat them with a clean kitchen towel. Ensuring the kale is completely dry is crucial for achieving a crisp texture; any excess moisture will cause the chips to steam rather than bake.
- Remove Stems and Tear Leaves: Once the kale is dry, carefully strip away the tough stems from each leaf. Tear the leaves into roughly 3-inch pieces, making them easy to handle and evenly sized for consistent baking. Uniform pieces help ensure that each chip crisps evenly and none burn while others remain soft.
- Coat with Oil: Place the kale pieces in a large mixing bowl. Drizzle with 2 teaspoons of avocado oil. Using your hands, gently massage the oil into the leaves. This step not only distributes the oil evenly but also slightly tenderizes the kale, making it less tough than raw kale leaves. Avoid over-massaging; a light coating is sufficient.
- Season the Kale: Sprinkle ¼ teaspoon of fine sea salt and ¼ teaspoon of garlic powder over the oiled leaves. Toss the kale gently until every piece is evenly coated with seasoning. This ensures that each chip delivers a consistent garlic flavor and balanced saltiness.
- Arrange on Baking Sheet: Preheat your oven to 300°F (150°C). Line a large baking sheet with parchment paper if desired for easier cleanup. Spread the seasoned kale leaves in a single layer on the sheet. Slight overlapping is okay, but try to leave some space around the leaves so air can circulate, promoting crispiness. If needed, work in batches or use multiple baking sheets.
- Bake the Kale: Place the baking sheet in the preheated oven. Bake for 18-22 minutes, depending on your oven and the size of the kale pieces. About halfway through the baking time (around 10 minutes), rotate the pan to ensure even cooking. The kale should be slightly soft at the center when first removed from the oven; it will crisp up as it cools. Avoid letting the leaves brown, as this can produce a bitter taste.
- Cool Completely: Once baked, carefully remove the kale from the oven. Transfer the chips to a cooling rack or leave them on the sheet for about 10 minutes. As they cool, they will firm up and become satisfyingly crunchy.
- Serve and Enjoy: After cooling, the garlic kale chips are ready to eat! Enjoy them immediately for maximum crispiness. These chips make a perfect snack on their own or can be served alongside dips, soups, or salads for added texture and flavor.
- Store Leftovers Properly: If you have leftover kale chips, store them in a paper bag, loosely covered container, or a zip-top bag with some air circulation. This prevents moisture buildup and keeps the chips crisp. Consume within 2-3 days for the best texture and flavor.
Notes
- Dry the kale thoroughly: Any leftover moisture will prevent the chips from crisping properly, so make sure to spin or pat them completely dry.
- Don’t over-oil: A light coating is enough to help the seasoning stick and aid in crisping. Too much oil can make the chips soggy.
- Even piece size: Tear the leaves into uniform pieces to ensure consistent baking and prevent burning.
- Watch the oven closely: Ovens vary, so check at the lower end of the baking time to avoid browning.
- Batch baking works best: If your baking sheet is crowded, the kale may steam instead of crisp, so use multiple sheets or bake in batches.
