How to Make Kale Chips | Healthy Vegan Snack

Remember when kale chips were all the rage? I have visions of the mounds of kale chips we used to make daily at the vegan restaurant I worked in back in 2016. We'd use it to garnish meals; we'd serve it in small bowls to put on the restaurant tables as a snack. I massaged and seasoned my way through more mounds of kale than I care to admit.

Kale chips haven't gone out of style for me. And on days when I need to use up yellowing bunches of kale, this is my go-to for a quick, healthy, moorish snack.

The chips need to be baked at a low temperature (think the temperature of a dehydrator) but if I'm impatient, I give them a 10-15 minute blast in the oven at 160 degrees celsius. At 110-120 degrees celsius, you'd be looking at 25-30 minutes.

The very easy process is as follows:
1) Wash the kale under cold water.
2) Pick the leaves off the stalk.
3) Add a bit of oil, seasoning and salt. Mix to coat the leaves.
4) Spread the kale leaves out on a baking sheet and bake for 15-30 minutes, checking periodically to remove any that crisp up faster than others.

Some of the seasoning I like to use (in various combinations):
- salt
- black pepper
- lemon/lime juice
- nutritional yeast
- chilli flakes
- hot sauce
- curry powder
- ginger powder
- garlic powder

If I make a large batch, I like to store my kale chips in an airtight container for up to 2 days. (I usually eat it all in one sitting though!)

If you like this recipe, you'll also like:
- Crispy Baked Carrot Chips
- Baked Vegetable Chips
- Garri Crusted Avocado Fries

In the video below, I make kale chips using an air fryer and compare it to the oven baked version.