Crispy Kale Chips
Paper-thin, salty, and shatteringly crisp — kale chips that disappear off the pan.
A crunchy, mineral-rich snack for a fraction of the calories of chips, with kale supplying vitamin K and lutein.
Ingredients
Instructions
- Preheat oven to 300°F (150°C).
- Strip the kale leaves from the stems and tear into large pieces. Wash and dry them completely — this is essential.
- Massage the leaves with the olive oil until every piece is lightly coated.
- Spread in a single layer across two sheet pans, without crowding.
- Bake 12–15 minutes until crisp but still green. Watch closely at the end so they do not brown.
- Sprinkle with salt and nutritional yeast right out of the oven.
Tips
- Dry kale is the entire secret — spin it and pat it, any water means soggy chips.
- The low oven temperature dehydrates rather than burns; do not rush it with higher heat.
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