These kale chips are all out to make your snacking healthy and delicious! Crispy, Crunchy, and super easy to make — Just cut, rub and bake in an oven at a low temperature.
Cuisine: American, Gluten-free, Vegan, Vegetarian
Salad Spinner (optional)
1bunch kale greens(About 2 cups when chopped. I have used 4 dragon kale leaves, but you can use regular curly kale or even baby kale)
½tspcumin powder(See notes for more seasoning options)
Preheat oven to 107ºC (225ºF). Place parchment paper on a baking tray.
Wash and dry kale leaves using a salad spinner or simply dab it dry with a kitchen towel.
Remove the center stem and cut into small pieces.
Place the chopped leaves in a bowl, add coconut oil, salt, and cumin powder.
Mix and rub the kale leaves with your fingers so that they are well coated in oil and spices.
Spread on a baking tray such that there is minimal touching. This would allow the kale to crisp up evenly.
Bake for 15 mins, take out and turn over. Bake for another 5 mins. (With curly kale it takes about 5 more minutes to crisp up nicely)
Remove from oven and enjoy fresh!
Kale chips seasoning optionsSimple salt works great with kale chips but I love the sweet tones of cumin added to them. Other seasoning options could be red chili powder/ garam masala/ curry powder/ fajita seasoning/ Italian seasoning etc.How to store homemade kale chipsWe ate a few in the morning when I made them and the rest with dinner. They stay good in an airtight box at room temperature. Eat within a couple of days.Making Veggie chips with other greensUse the same method of slow baking to make veggie crisps with other greens like swiss chard, spinach, mustard, etc. The time to crisp may vary and initially, you would need to keep an eye on them.