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How to Make Spicy Kale Chips
These crispy TOTALLY delicious Spicy Kale Chips are addictive, but the best part is: you don’t feel guilty after eating an entire bowl of these goodies.
Course Snack
Cuisine American
Keyword gluten-free, healthy, how to, low-carb, paleo, Snacks, Special Diet, vegan, vegetarian, whole30
Prep Time 10 minutes minutes
Cook Time 14 minutes minutes
Total Time 24 minutes minutes
Servings 4 people
Calories 54 kcal
Preheat oven to 350F.
Prepare the kale by removing the stem from each kale leaf.
Rip the leaves into small pieces.
Place in a large bowl, toss with olive oil, chili pepper, garlic powder, salt and black pepper.
Massage the leaves very well for about 1 minute or until all the leaves are coated.
Spread the kale on two baking sheets, but make sure they are in one single layer to avoid the leaves steaming rather than baking.
Remove from the oven after fifteen minutes or until they are crispy and crunchy.
Do not overlap the kale on the sheet pan as they will steam instead of crisp up.
Dry the kale thoroughly so they are able to crisp up in the oven.
If there are smaller pieces, they can roast faster, so keep a close eye on them and pull them out of the sheet pan.
To store: You can store the kale chips for up to 4 days in an airtight container at room temperature. They will lose their crispiness over time.
Serving: 1 /4 | Calories: 54 kcal | Carbohydrates: 6 g | Protein: 3 g | Fat: 3 g | Monounsaturated Fat: 2 g | Sodium: 131 mg | Potassium: 333 mg | Fiber: 3 g | Sugar: 2 g