Baked kale chips are the best way to eat kale! You won’t be able to stop eating these salty and crispy kale chips, a delicious, healthy snack.
- 2 bunches kale
- 1 tablespoon olive oil
- Smoky chipotle paprika (we used Victoria Taylor’s); substitute smoked paprika or paprika
- Preheat oven to 300°F.
- Rinse the kale, then dry it completely. Chop the kale into large chip-sized pieces. In a bowl, toss the kale with the olive oil.
- Line two baking sheets with parchment paper. Place kale leaves on the sheet in a single layer. Sprinkle lightly with a modest amount of smoky chipotle paprika or other spice of choice (add kosher salt if it is not already incorporated in your spice mix).
- Bake for about 20 minutes until crisp. Cool slightly before serving. Chips can be stored for several days in an airtight container after cooling completely. Take care when storing, as the kale chips are a bit fragile.
The smoky paprika chipotle seasoning gives the chips an excellent flavor. If you can’t find this or something similar, use the substitutes listed below or any of your favorite spices or mixes! Make sure not to be too heavy handed when sprinkling the chips.
Adapted from Smitten Kitchen
- Category: Snack
- Method: Baked
- Cuisine: American
Keywords: Kale Chips, Baked Kale Chips, Healthy Snack Recipes, Vegetarian Snacks, Vegan Snacks, Gluten-Free Snacks