Crunchy, salty, healthy and delicious kale crisps! A quick and easy snack that you’ll find yourself making over and over again. Post includes oven and air fryer instructions.
Kale Chips Recipe
Remember when kale started getting so trendy? It was all over the internet, and food writers wrote about it all the time with so many different recipes and ideas. And kale chips is nothing new on the internet, but what kind of kale is best to use? Curly kale or Cavolo nero (black kale)? Do you deep fry the kale or is it better to bake it in the oven? What is the right temperature? What are the best seasonings to use? In this post, I’ll be addressing all of these questions.
I don’t think that it’s fair to compare kale chips to potato chips (or crisps). We are all so used to enjoying salty and crunchy potato chips since we were little, and kale chips is a new hip trend. But if you really want to compare, kale chips are definitely much better for you! They’re packed with antioxidants, a rich source of vitamin B & K, and really good for the heart. To learn more about kale crisps health benefits, follow this link.
Kale crisps are sold in supermarkets, you will find so many variations from vegan cheesy kale crisps, to spirulina kale crisps and spicy miso kale crisps. But you know what’s healthier for your body and your pocket? Is to make your own!
Pro Tips on How to Make the Perfect Crunchy Kale Chips
- Black kale or cavolo nero (also known as lacinato kale) works better than curly kale for kale crisps. Cavolo nero leaves are tough and sturdy, so they’re more suitable for baking.
- The drier the kale is before baking, the crispier your crisps will be (they will also store for longer). Use a salad spinner to get rid of as much moisture as possible after washing the kale.
- Make sure to get rid of the stem! It’s a tough part that you don’t want to keep chewing, plus humidity is so important when making kale crisps, and the stems hold so much moisture. Simply rip the stems from the leaves or cut them out using a small knife.
- Drizzle or spray oil over the kale before baking. I personally use olive oil all the time, but you could also use coconut or avocado oil if you prefer. To make sure that my kale crisps are not greasy, I use my oil mist sprayer and just lightly spray the kale leaves before baking. Don’t skip the oils if you want crunchy crisps, and you will only need 0.5 – 1 tablespoon of oil per baking sheet anyway.
- Spread kale on a baking sheet in a single layer.
- Bake on very low heat, starting at 265°F (130°C) and then reducing the heat to 195°F (90°C). This will ensure that the chips are evenly cooked without changing color, or any burnt bits.
- Avoid adding any sauces before baking, just add the oil and the seasonings. Adding liquids will result in soggy crisps.
- Seasonings can be anything that you like! Either keep it simple and sprinkle with sea salt and cracked black pepper. Or get more creative and sprinkle with lemon zest, miso dressing, lime, nutritional yeast, sumac, smoked paprika, you name it!
- Store in a paper bag in the fridge or an airtight container at room temperature for a few days.
Start by washing the fresh kale, and drying it using a salad spinner or kitchen towels.
Then you will need to remove the stems. Removing the stems from the cavolo nero will result in V-shaped leaves as in the picture below.
Lay on a baking tray, and spray with olive oil using oil mist sprayer. If you don’t have one, then just drizzle with olive oil and brush it over the leaves (but this might result in more oil than you actually need).
Season with your favourite seasoning, I usually use black pepper, sea salt flakes, and sumac. Or mixed red chilli with sea salt. You could also sprinkle with herbs, smoked paprika, cumin, anything that you like!
Bake in the oven at 265°F (130°C) for 15 minutes, if your oven creates steam then you’ll have to keep opening it to let the steam out. After 15 minutes, reduce the temperature to 195°F (90°C) and bake for 15-30 more minutes or until your chips are crisp and nice.
If you don’t follow the instructions and bake on a higher temperature you might end up with burnt crisps or the crisps will start browning.
Air Fryer Kale Chips
If you prefer to make your kale chips in your air fryer, you can certainly do so!
Follow the instructions above, air fry at 195°F (130°C) for 10 minutes and then flip the kale chips, air fry for 15 more minutes at 195°F (90°C).
If the chips are not crispy enough, then air fry for 10-15 more minutes.
For more great vegan recipes, visit my vegan category page.
- 12 leaves Cavolo Nero / Tuscan Kale
- 1 teaspoon olive oil
- ground black pepper
- sea salt flakes
- Wash the kale leaves, and dry using a salad spinner or kitchen towels.
- Remove the stems. You could either leave the leaves as long V shapes or cut them in smaller pieces.
- Lay on a baking tray, and spray with olive oil using oil mist sprayer. If you don’t have one, then just drizzle with olive oil and brush it over the leaves (but this might result in more oil than you actually need).
- Season with your favourite seasonings such as black pepper, sumac, mixed red chilli, herbs, smoked paprika, cumin, and of course sea salt flakes.
- Bake in the oven at 195°F (130°C) for 15 minutes, if your oven creates steam then you'll have to keep opening it to release the steam. After 15 minutes, reduce the temperature to 195°F (90°C) and bake for 15-30 more minutes or until your chips are crisp and nice.
Air Fryer Method:
- Air fry at 195°F (130°C) for 10 minutes and then flip the kale chips, air fry for 15 more minutes at 195°F (90°C).
- If the chips are not crispy enough, then air fry for 10-15 more minutes.
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
© Little Sunny Kitchen