Until a few weeks ago, I NEVER wanted to make kale chips. They were always gross. We eat kale in several dishes we make regularly, and I really like rosemary truffle store-bought kale chips. But other than that, I’m not THAT into kale. Sorry, kale salad, I find you absolutely repulsive. Okay, okay, so I’ve never actually tried kale salad. But it sounds terrible.
But then I looked up actual kale chip recipes instead of allowing my husband to just wing it. The result? Perfection!
The unforeseen bonus? Both my toddlers (ages 2 and 4) love them too! They call them ‘green chips’ and often get to eat more of them than I get to! This has also been a really great pregnancy snack to make on days when I’m craving something green or nutrient dense.
- 1/2 bunch of kale, depending on size of bunch
- 2 Tablespoons olive oil
- 1 teaspoon lemon juice
- 1 Tablespoon tahini
- 1/4 cup nutritional yeast
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/4 teaspoon salt
How to make delicious, cheesy vegan kale chips:
- Rinse kale.
- Remove stems and cut or tear into large pieces. They shrink up a good amount while baking, so you don’t want them to be too small. Just larger than bite-sized is the right size.
- THOROUGHLY DRY KALE. This step is really important. Your chips won’t crisp up if they start out with water on them. I place my kale on an absorbent kitchen towel, close together but spread enough to breathe, and then press paper towels or another towel on top of them. A little remaining water is fine, but you definitely don’t want big drops!
- Preheat oven to 250 or 300 degrees Fahrenheit. The lower the temperature, the longer the kale will need to cook; the results will be a little more even, and you’ll probably be less likely to burn it.
- Mix liquid ingredients in a large bowl (the kale will join them soon)
- Mix dry seasonings together in a small bowl.
- Toss kale in liquid mixture, coating each piece.
- Sprinkle seasoning over kale and toss again to coat.
- Place kale in a single layer on a baking sheet. I’ve lined baking sheets with foil or parchment paper before; both work fine. The important thing here is to not place kale pieces on top of each other. They can be tucked close together (they’ll shrink remember) but be sure to unfold and lay out each piece so that it can cook evenly. It’s okay to take your time here.
- Bake for 15 minutes.
- Rotate the pan. There is no need to flip the kale itself. I bake two pans at a time; if you have two pans in the oven, also rotate between your top and bottom racks.
- Bake for 15 minutes.
- Rotate the pan and check for doneness. If the chips are any kind of chewy, put them back in the oven. Taste the browner/burnt looking ones first. If they TASTE burnt they are over done. You might have issues with some chips cooking faster than others because of having excess water on them before you seasoned, the size of each chip, how spread out the chips were, and where they were placed on the pan. I know this sounds super complicated, but really, they should all cook evenly if you followed the above instructions.
- Return to oven for 5-10 minutes if the chips aren’t done (this is more likely to occur when baking at the lower temperature)
- The chips are done when they are dark green and airily crisp. They’ll crumble to pieces but won’t taste burnt. It’s sheer perfection.
- Enjoy! We never have leftovers, but if you do, seal in an air-tight container and enjoy as soon as possible.