Kale Chips. They’re nothing new. But have you made them yourself yet? It really is fairly easy to bake your own.
Once you know how, you can begin to experiment with flavors you love. If you make them for other people, they’ll be impressed with you. Trust me.
These guys might look like pieces of seaweed, but they are super crispy, flavorful, and delicious. You will love them.
Here’s my super easy recipe (that requires no measuring, by the way.) A few shakes of this and that, and you’ll be in kale heaven in no time. Like potato chips, you can’t just eat one, but this time, you can feel good about it.
Kale (it shrinks down to NOTHING, so the more bundles, the better.)
Dried Italian Herb Seasoning
- Start by preheating your oven to 350 degrees.
- Line a large baking sheet with parchment paper.
- Rinse and dry your kale very well with paper towel. Remove the stems with a kitchen scissor or knife, and toss the pieces into a large mixing bowl.
- Add a few splashes of olive oil…basically a few tablespoons, depending on the amount of kale you’re working with. (Enough to lightly coat the kale.)
- Add a few shakes of garlic powder, onion powder, and Italian seasoning.
- Add a few sprinkles of Kosher salt. (Don’t over salt…I did this the first time and wow. Let’s just say I apologized to my husband and his cousin before they ate it. You can always add more salt after you bake your first batch, so take it easy the first time around.)
- Gently toss your kale in a large mixing bowl using your hands, to evenly distribute the flavors. Get right in there!
- Lay individual pieces of kale on your lined baking sheet, making sure not to overcrowd your baking sheet, as this will result in soggy kale. We’re going for crunchy, “chip-like” pieces, so be patient with this step. Makes ALL the difference!
- Bake for about 10-11 minutes, or until all kale chips are crispy to the touch. Keep an eye on them after the 10 minute mark because they can burn quickly after this time frame.
- Allow the pieces to cool a few minutes before removing them from the pan. (They should slide off fairly easily from the parchment, right into your bowl or onto your serving platter.)
I hope you love this flavor combo as much as I do! I use these flavors in so much of my cooking during the week, that it made perfect sense to experiment with kale chips.
Once you make these, you can try spicy flavors like cayenne pepper, smokey paprika, or cumin. You can even add grated cheese or lemon zest to the party as well. Just a few ideas.
Have fun and don’t be afraid to experiment. That’s the best part of baking your own kale chips. You can make a few different batches and see which you like best.
Once you make a few batches for yourself, you’ll be confident with your chip-making skills and can go out into the world and bake these kale chips for family and friends as well.
If they say they’d “kale” for the recipe, feel free to share this one with them. Enjoy!