This garlic kale chips recipe will be one of your favorite healthy snacks because they're crunchy, full of flavor, and ready in 15 minutes. They're a healthy alternative to potato chips because they're packed with nutrients! They are also Gluten-free, vegan, and so simple!
why these chips are better
- Foolproof recipe
- Very quick but extra crispy
- Packed with flavor
Who needs potato chips when you have these super crispy garlic kale chips? Even better, you can easily swap the oil for tahini to make them oil-free and add umami.
I know, you're probably thinking "kale chips are not chips" but I'm going to prove to you that they are in fact as tasty as chips.
Ingredients & Substitutions
INGREDIENTS AND SUBSTITUTIONS
All substitutions are a 1:1 substitute unless otherwise noted. See the recipe card for quantities.
- Fresh Kale
- Lemon Juice: Feel free to use fresh squeezed or refrigerated juice.
- Vegetable Oil: We use avocado oil but melted coconut oil or olive oil can be used. Try swapping this for tahini to make these tahini kale chips oil-free!
- Steak Seasoning: This can be replaced with whatever seasoning you prefer, such as onion powder, cumin, Parmesan cheese, or whatever flavor you come up with to make a new recipe. Just check if the seasoning you choose has salt and pepper. If it does not, I would add sea salt and pepper to the kale chips.
- Garlic Powder: Mined garlic or fresh cloves of garlic can be used, but it'd be a good thing to make sure the garlic is minced into small pieces so it can spread evenly on the chips.
- Red Pepper Flakes: Cayenne pepper or chili powder can be used to replace red pepper flakes. Cayenne is much spicier though, so use ¼th as much. Red pepper flakes can be left out or reduced if you prefer to not have a spicy dish.
How to make this - step by step
- Preheat the oven and line a baking tray.
- Tear the kale into bite-size pieces.
- Add the rest and mix it all together, massaging the kale as you do.
- Bake the kale on the lined baking tray.
- Let them cool down and Enjoy!
How to make kale chips video
- For storing kale, place kale flat in a plastic bag (after washing), place a paper towel on top, then place another layer of kale. Keep repeating until the bag is full!
- Use whole kale leaves, as opposed to a bag of kale that's pre-cut. First, tear the kale leaves into chip-sized pieces (roughly 3-inch pieces) but they can also be cut/chopped. The large stems should be discarded. Place the kale in a large bowl.
- Give the kale space to breath on the tray Each leaf should have about 1" of open space around it.
How long does this keep?
These homemade kale chips will keep for 3-4 days in the fridge. These keep best when in layers, separated by foil or paper towels in an airtight container.
How do I keep my chips crispy?
To make these crispy again, toss them in the oven or toaster oven at 300 degrees for 5 minutes until crispy
Why are my chips soggy?
Kale can be soggy either because the kale was damp before baking or they were not baked at a high enough temperature or for long enough. If your kale is damp, use a paper towel to completely dry it before baking.
What type of kale is best for kale chips?
Flat-leaf varieties of kale are best for baked kale chips. Curly kale (despite its name) is a flat-leafed variety because it's flat in the center and then curls on the edge. This is my preference for chips because they are a little heartier and can hold their own when baked.
What to serve them with
- 1 bunch of kale
- ¼ cup oil of choice or swap for creamy tahini
- 2 tablespoon lemon juice
- 2 tablespoon steak seasoning
- 1 teaspoon red pepper flakes
- Preheat oven to 350 degrees.
- Tear kale to desired size, place in large bowl. Add oil and lemon juice and toss until evenly coated.
- Line baking pan with foil. Place kale flat on the lined baking pan (be careful not to over crowd). Sprinkle seasoning evenly on top of chips (feel free to adjust for personal preference). I usually have to bake in two batches or on two pans.
- Bake for 10-12 minutes or until edges start to curl. They can burn fast, so keep an eye on them! Remove from oven and let cool. Best served day of.