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Baked Kale Chips
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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
Cook Time 14 minutes
Total Time 24 minutes
Servings 4 people
Calories 54kcal

Ingredients

Instructions

  • 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.

Notes

  • 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. 

Nutrition

Serving: 1/4 | Calories: 54kcal | Carbohydrates: 6g | Protein: 3g | Fat: 3g | Monounsaturated Fat: 2g | Sodium: 131mg | Potassium: 333mg | Fiber: 3g | Sugar: 2g