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Also note: While I am a certified nutrition coach, I am not a medical doctor. Information here is not intended to be a replacement for the advice you should seek from your doctor.
Looking for a tasty and original way to consume kale? Try my baked kale chips š„¬. An easy and quick recipe that will literally change your life! Only 5 ingredients and no mess to clean up: you just have to mix all the ingredients of the coating together and cook everything in the oven (or in a food dehydrator). Unlike the most popular kale chip recipes on the internet, you won’t need an overpriced air fryer for my kale chips – even though this recipe totally works in the air fryer as well.
These baked kale chips are perfect if you need a smart solution to get your kids to eat more veggies! Indeed, unlike most of the baked kale chips out there, I created a special coating that will add lots of flavor and crunch to this amazing veggie. The ingredients in it – namely lemon juice, salt, garlic powder, onion powder, nutritional yeast, and lastly, sunflower butter (but also olive oil works very well) – are all very simple and I am sure you already have them in your cupboard.
Last but not least, this recipe is – as always – very healthy and nourishing as well! Little to no fats and calories for a recipe that enhances the natural taste of kale, a true superfood. (click here if you want to know more about The Top 5 Health Benefits of Kale). I am sure you will all love this baked kale chips recipe as much as I do. š
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Baked Kale Chips: some practical tips and tricks that actually work!
How many times have you looked for tips on how to make super crispy kale chips, but they all end up not working, or were too complicated and time-consuming? Luckily, I came up with some easy and very practical tricks for perfect oven-baked kale chips!
- Rinse and drain the kale leaves very well before tossing the coating on them. You can either use a paper towel or, even better, a cotton cloth. This step is essential for removing the excess water that will otherwise make the chips excessively soft and soggy.
- A good mix of seasonings. As explained above, coating is essential for some great crispy kale chips. Here I used lemon juice, salt, garlic powder, onion powder, nutritional yeast, and lastly, sunflower butter. However, you can use a combination of ingredients that will better suit your tastebuds. Just make sure to have at least a greasy ingredient (here sunflower butter) and a salty, cheesy one (here nutritional years for a completely plant-based recipe). These are essential for creating that golden, delicious crust that covers your kale chips!
- Spread the kale leaves in a single layer on the baking sheet. This is essential for allowing all the leaves to have enough space to cook and become crispy.
- Lower heat for a longer time. One of the most effective tricks for some crispy baked kale chips is to be patient! Set your oven on low heat (or use a food dehydrator) and let your chips cook for at least 5-6 hours. Also remember to flip them mid-cooking. This will ensure an even baking and a perfect crunch!
- A good food dehydrator or an air fryer can help to achieve a better result, but are not essential if you have followed all of the previous steps!
If you love kale as much as I do, these recipes are for you! Tuscan Kale and Sausage Soup with Chickpeas (+ Vegan Alternatives), Creamy Kale Gnocchi with Mushrooms and Beans, Kale Apple Beet Coleslaw, Winter Harvest Salad. Please tag me and share this recipe on your socials if you have tried it. All my links are down below š
Baked Kale Chips
Equipment
- 1 Dehydrator optional
Ingredients
- 2 bunches Kale about 2 lbs
- 1 cup Sunflower butter
- 1 tbsp Lemon juice
- 1 tsp Garlic powder
- 1 tsp Onion powder
- 1 scant tsp Sea salt
- ā cup Nutritional yeast
Instructions
- Rinse the kale leaves. Shake off any excess water. Strip the leaves from the kale stem and tear them into bite-size pieces. Place them in a large bowl.
- In a small food processor, combine the sunflower butter, lemon juice, garlic powder, onion powder, and salt. Pulse until well combined.
- Add the mixture to the kale leaves, a few tablespoons at a time, and massage into leaves with your hands.
- Once all the mixture has been added and the kale leaves are evenly coated, sprinkle ā cup of nutritional yeast flakes over kale, tossing the pieces as you sprinkle.
- Preheat the oven to 150 degrees Fahrenheit. Spread the kale leaves in a single layer on the baking sheet.
- Dehydrate the leaves for 4-6 hours or until crunchy. Alternatively, you may use a dehydrator set to 150 degrees Fahrenheit.
- Remove the kale chips from the oven and let cool. You can store the chips in airtight container.
Notes
Nutrition
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