Kale Chips (with Flavor Variations)

Name: Kale Chips (with Flavor Variations)
Prep time: 5 min
Cook time: 11 min
Total time: 16 min
Yield: 2
Ingredients: 1 bunch (10-15 leaves) curly kale, rinsed, dried; 2 tbsp olive oil; 1 pinch sea salt; ½ tsp garlic powder; ½ tsp herbs (chives, parsley, and/or dill) dried; 1 tbsp almond butter; 2 tsp honey; ¼ tsp cinnamon; 1 recipe Brazil Nut Parmesan

April 18, 2022 Andrea Wyckoff

These Kale Chips are nice and crispy when consumed shortly after making them. I have found that kale chips made with oil do not do well for long-term storage. But seriously, whose kale chips last that long anyway?! You can oven bake these or use a dehydrator, directions for both methods are below. Be sure to check out my favorite flavor variations at the bottom too!

While the base recipe caters to many dietary restrictions it is important to make sure that the desired variation complies with your diet.

Basic Kale Chips

curly kale, rinsed, dried		1 bunch (10-15 leaves)
olive oil		2 tbsp
sea salt		1 pinch

Garden Herb Ranch Kale Chips*

garlic powder		½ tsp
herbs (chives, parsley, and/or dill) dried		½ tsp

Honey Nut Kale Chips*

almond butter		1 tbsp
honey		2 tsp
cinnamon		¼ tsp

Brazil Nut Parmesan*

Brazil Nut Parmesan

1 recipe

Directions:

Starting at the base of each leaf of kale, slide your hand up the spine, separating each leaf from the stem. Tear the leaves into large pieces.
In a large mixing bowl massage oil and sea salt into the kale. Do your best to really work in the oil, it is important that the chips are evenly covered in oil. This will make them so much crispier.
If making a variation of the base recipe, follow the Variation Instructions below.
The trick to evenly crispy kale chips is to lay them out flat, do not let them overlap each other, or they won’t dry evenly and you can end up with soft and soggy spots.
Choose one of the methods below to crisp up the chips.
Enjoy!

Oven Method

Bake in an oven at 350°F for 10 to 12 minutes. There is a fine line between crispy and burnt – keep a close eye on them!

Dehydrator Method

Set on dehydrator screens to dry at 115°F for 6 to 10 hours. This method makes the most evenly dry and crunchy kale chips, but I often use the oven-baked method so I can enjoy them in minutes versus hours.

Variation Instructions:

Garden Herb Ranch Kale Chips: In addition to the oil and salt, add a little garlic powder, and dried herbs like chives, parsley, and dill. Continue to step #4.
Honey Nut Kale Chips: Add a spoonful of almond butter, a little honey, a dash of cinnamon, a pinch of sea salt to your kale chips. Take the extra time to really massage the ingredients in for a more even coverage. Continue to step #4.
Brazil Nut Parmesan: Take 2 tbsp of Brazil Nut Parmesan and massage it into the kale leaves before continuing with step #4.