Kale Chips that aren’t gross

Finally! A recipe for kale chips that don’t taste like burnt leaves and isn’t complicated

I’m sorry, but kale chips sorta taste like burnt leaves to me.

The first time I tried to make them, I roasted them at 450°F and think I almost burned down my house. Those things cook fast

Since then, I’ve made many-a-batches of kale chips, and the only time they come out right is if you roast them at a low temperature. Remember that. Low Temperature

And in my opinion, you need a little more than olive oil, salt, & pepper to make the kale chips not taste just like, well, baked kale. I mean, baked kale is fine if that’s your thing, but if you want a more something that resembles snack food, I think the kale needs a little extra flavor

After many attempts to make good kale chips, I think I’ve done it.

They taste good {most important}; they aren’t complicated to make; and they don’t make your house smell like burned leaves.

Only “issue” I have with these is that I usually end up eating the entire batch in less than 24 hours. But I’ve a had a lot more pressing issues than eating an entire bunch of kale in a day.

So I caution you to either make a double batch, or feel sad that you finished these before you could share them with your family or friends or neighbors or whoever you’d like to share your Kale Chips That Aren’t Gross.

Kale Chips

Finally! A recipe for kale chips that don't taste like burnt leaves and isn't complicated

Print Rate

Prep Time: 15 minutes

Cook Time: 17 minutes

Total Time: 32 minutes

Servings: 3

Author: Meme

Ingredients

• 1 bunch kale
• 1 TBSP olive oil
• 1 TBSP apple cider vinegar
• 1/4 cup nutritional yeast
• 1/2 tsp onion flakes or powder
• 1/4 tsp salt
• 1/4 tsp red pepper flakes
• 1/4 tsp garlic powder
• 1/8 tsp turmeric

Instructions

• Preheat the oven to 275°F. Spray a large rimmed baking sheet with oil. Spray two sheets if you want to cook them all at once. Set aside.
• Wash the kale. Strip the leaves off then stems; then tear the leaves into 1-2 inch pieces. Dry them really, really well.
• Put the leaves in a large bowl, and pour the oil & vinegar over the kale.
• In a small bowl, stir together all the remaining ingredients. Set aside.
• With your hands {it's easier this way}, toss the kale, making sure all the leaves are coated in the oil & vinegar.
• Then sprinkle the nutritional yeast-spice mixture all over, and toss to coat. Make sure all the leaves are coated.
• Put about half the leaves onto the prepared pan. Make sure they are in a single layer! It's very important that they are in a single layer, and try to lay them as flat as you can get them.
• Put them in the oven and bake about 12 minutes. Take out of the oven & carefully flip them over.
• Bake about 3-5 more minutes. You want to pay attention here because some will cook/burn faster than others. They will crisp up more after they come out of the oven and cool on the baking sheet, so err on the side of slightly underdone. When you lightly press them, they should feel like they might crumble under the pressure of your finger.
• Once you think they are ready, take them out and let them cool completely on the baking sheet.
• Repeat with the other half.
• Store them in an airtight container. Be careful because they are delicate.

Did you try this recipe?Be sure to leave a comment & recipe rating below. Bonus points for tagging @memeinge & #livingwellkitchen on Instagram! THANK YOU! xo

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