All-Dressed Kale Chips
Image by Jenn Chic
Kale chip lovers can experiment with different spice mixes, but perfection lies in the details
Achieve crispy, cheesy kale chip perfection with this 30-minute recipe
The key to a crispy kale chip lies in two important details. First, use just enough oil and take the time to evenly coat the leaves with your fingers. Second, a low oven. Like so many things, you can’t rush a crispy kale chip.
The spice mix is just the right amount of spicy, garlic-y and almost cheese-y. It is also highly adaptable so feel free to experiment. The hemp seeds add texture and antioxidants, ensuring that this treat falls into the health food category. Phew.
- 1 bunch green kale (8-10 leaves with stems)
- 2 tablespoons extra virgin olive oil
- ¼ cup hemp seeds
- 2 tablespoons nutritional yeast flakes
- 2 teaspoons chili powder
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ½ teaspoon sea salt
- Preheat oven to 275ºF. Place a sheet of parchment on a baking sheet.
- Remove stems from kale and tear leaves into bite-sized pieces. Stems can be saved for stir-frys, rice bowls or soup.
- Pour oil over the leaves and massage the leaves until fully coated. Take a few minutes to ensure that each leaf is covered.
- In a small bowl combine the rest of the ingredients for the spice mix.
- Sprinkle half of the spices over the leaves and toss with hands to coat evenly.
- Sprinkle the rest and toss again.
- Spread the kale leaves on the baking sheet in a single layer. One bunch of kale should fit on a standard baking sheet quite snuggly but the leaves will shrink considerably during baking.
- Bake for 15 minutes then toss the leaves around, as they will cook faster around the edges of the baking sheet.
- Continue to bake for another 10-15 minutes, checking and tossing every 5 minutes until chips are light and crisp.
Total cooking time is 20-30 minutes.