Name: Vegan Baked Kale Chips Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Vegan
Ingredients: 1 large bunch kale (stems removed and torn into 2-inch pieces); 1.5 tbsp olive oil (preferably extra virgin for roasting); 3/4 tsp salt; 1/4 tsp garlic powder

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Introduction

These Vegan Baked Kale Chips offer a crispy, flavorful snack that’s both healthy and easy to make. Perfect for a quick treat or a crunchy side, they bring out the best in simple ingredients with minimal effort.

A close-up image shows a white bowl filled with crispy kale chips piled high. The kale pieces are dark green with a crunchy texture and some light areas where they look slightly fried or baked. Behind the kale in the bowl is a small white cup of creamy white dipping sauce. The bowl sits on a white marbled surface that adds a clean, bright look to the image. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 large bunch kale (stems removed and torn into 2-inch pieces)
1.5 tbsp olive oil (preferably extra virgin)
3/4 tsp salt
1/4 tsp garlic powder

Instructions

Step 1: Remove the tough center stems from the kale and tear the leaves into roughly 2-inch pieces. Wash thoroughly under cold water and pat completely dry with paper towels or a clean kitchen towel. Ensuring the kale is very dry is key to achieving crispy chips.
Step 2: Preheat your oven to 325°F and line a large baking sheet with parchment paper. Place the dried kale in a large bowl and drizzle with olive oil. Toss gently but thoroughly, massaging the oil evenly into each piece.
Step 3: Sprinkle the salt and garlic powder over the kale and toss again to distribute the seasonings uniformly.
Step 4: Spread the seasoned kale in a single layer on the prepared baking sheet, avoiding overlapping pieces to allow air circulation.
Step 5: Bake for 5-6 minutes, then open the oven and gently toss the chips to ensure even cooking. Return to the oven and bake for another 5-6 minutes until the kale is crispy and the edges are lightly browned.

Tips & Variations

Be sure to dry the kale thoroughly before baking to prevent sogginess and promote crispiness.
For a spicy twist, add a pinch of cayenne pepper or smoked paprika to the seasoning mix.
Use other seasonings like nutritional yeast or lemon zest for different flavor profiles.

Storage

Store leftover kale chips in an airtight container at room temperature to keep them crisp. They are best eaten within 2 days as they can lose crunchiness over time. Avoid refrigerating as moisture can make them soggy. To re-crisp, you can briefly bake them in the oven at 300°F for a few minutes.

How to Serve

The image shows a white bowl full of crispy kale chips, which are dark green with a rough, curly texture. The kale chips look crunchy and slightly shiny, as if they are lightly coated with oil. A small white bowl with a creamy white dip is placed in the background, slightly out of focus. The setting is on a white marbled texture surface that adds a clean, bright look to the image. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of kale for this recipe?

Yes, curly kale is traditional, but dinosaur (Lacinato) kale works well too. Just make sure to remove tough stems and dry thoroughly.

Why did my kale chips turn out soggy?

Soggy kale chips usually result from excess moisture. Ensure the kale is completely dry before baking and avoid overcrowding the baking sheet to allow air circulation.