If you have tried bagged kale chips, you will be surprised at how easy and delicious it is to make them at home. They are so much better than what you can buy! These Homemade Kale Chips are a crave-worthy snack that you will have to remind yourself are healthy. This is a great way to get your green on while saving money.
I will never forget the first time I made Homemade Kale Chips.
It was back when I was vegan and one of the first recipes I tried from a new cookbook I’d purchased.
The boys and hubby thought I had lost my mind. (Hubby hates kale with a passion. It is a topic we have agreed to disagree on.)
Honestly, I’d never had a kale chip before and wasn’t quite sure what to expect.
It was love at first bite.
Though I gently tried to coax the family to try one, I was secretly glad that the whole batch was all for me.
Does it get any better than crispy, crunchy snacking that is also guilt-free?
There is something about eating these that makes me simultaneously feel a bit virtuous and also like I’m getting over on something.
It doesn’t get much healthier than kale, and the ability to turn it into a chip that satisfies my salty-crunchy snacking needs is almost too good to be true.
I’ve tried purchased kale chips, but I have found that I much prefer to make them at home.
Luckily making them is SO easy! The only thing you have to watch out for is to make sure they don’t burn at the end. It can happen fast, so do keep an eye out.
One of my favorite things about baked kale chips is that it is so easy to mix things up.
How To Make Homemade Kale Chips:
1. Gather all of your ingredients.
2. Preheat the oven to 275 degrees. (See tip below if you are going to use a dehydrator.)
3. Remove the stems from the kale, and tear into pieces. Try to get the pieces as close in size as possible.
4. Wash and dry kale. If you have a salad spinner, this is a great time to put it into use.
5. Place kale in a large bowl.
6. In a small bowl, combine olive oil, sriracha, garlic powder, lime juice, lime zest, salt, and pepper.
7. Pour over kale.
8. Using clean hands, coast the kale evenly.
9. Line a baking sheet with parchment paper.
10. Divide the kale between the prepared baking sheets in a single layer.
11. Bake for 30 to 35 minutes, rotating pans half way through.
12. Allow to cool for at least 5 minutes before serving.
Tips to Make Homemade Kale Chips
- I tried to take the easy way out by buying a bag of pre-washed and torn organic kale. While this certainly works, many of the pieces were too small, and I ended up using them in a bowl. The next time I am making this recipe, I will take the extra step to tear the kale myself so that I have uniform larger pieces.
- If you have a dehydrator, dehydrate at 115 degrees for 10 hours.
- Make sure you keep an eye on these while they are baking, especially towards the end. They can burn very quickly.
Variations – Skip the Sriracha and Instead Add:
- 1/2 teaspoon minced garlic and 1/4 cup nutritional yeast OR
- 1/2 teaspoon and 1/8 teaspoon ground chipotle chili powder OR
- 1 tablespoon smoked paprika, 2 teaspoons ancho chilie powder, 1/2 tablespoon brown sugar and 1/2 tablespoon garlic powder
Frequently Asked Questions:
What Do You Put On Kale Chips?
- Ground sunflower seeds and a touch of vinegar
- Hot Sauce (as in this recipe!)
- Almond butter whisked together with oil
- Nutritional Yeast
Can You Make Them without Parchment Paper?
Yes, if you don’t have parchment paper, you can lightly grease your baking sheets.
Do Kale Chips Keep?
Kale chips keep best if you put them in a container with rice at the bottom. My salad spinner has an excellent seal on it, so I put rice in the bottom part and the kale chips at the top. The rice will help to absorb liquid and keep them fresh longer.
Are Baked Kale Chips Good for You?
Absolutely! Very little nutrition is lost in cooking, making this a wholesome snack you can feel good about.
Tools to Make This Recipe:
Homemade Kale Chips
Homemade Kale Chips with Siraracha
- Preheat oven to 275 degrees.
- Line two baking sheets with parchment paper. Set aside.
- Remove the stems from the kale and tear into pieces, trying to keep them as uniform as possible.
- Wash and dry the kale completely. Place in a large bowl.
- In a separate bowl combine olive oil, sriracha, garlic powder, lime juice, lime zest, salt and pepper.
- Pour over kale and use clean hands to coat the leaves evenly.
- Divide the kale between the prepared baking sheets in a single layer.
- Bake for 30 to 35 minutes, rotating the pans half way through.
- Allow to cool for 5 minutes prior to serving.