These roasted crunchy kale chips satisfy cravings for crispiness with their light coating of extra virgin olive oil and salty cashew-seed seasoning.
Roasted Crunchy Kale Chips:
Makes ~ 30 small kale chips
- 1 Bunch of Lacinato (also known as Dinosaur) kale, ribs removed
- 1 teaspoon extra virgin olive oil
- 1/8 teaspoon sea salt
- Sprinkle of my Salty Cashew Seed Seasoning Recipe (optional)
- Oven: pre-heated to 350 degrees
- Baking sheet, lined with parchment paper
- Small pairing knife
Preheat the oven to 350 degrees.
Wash the Lacinato (dinosaur) kale and pat dry. This type of kale is ideal for chips, given its flat, thick leaves. Use a small pairing knife to cut away the ribs and stem of each leaf (producing two long ribbons of kale). These ribbons can then be cut into smaller rectangles or “chips”. Aim for each chip size to be roughly 2 inches x 3 inches.
Pour the olive oil and sea salt into a small bowl. Place the uniform kale pieces in the bowl and use your fingers to massage each chip with olive oil and sea salt, until fully coated. Spread the pieces across a baking sheet lined with parchment paper, careful not to let the pieces overlap. Optionally, sprinkle my Salty Cashew Seed Seasoning across the chips for added flavor.
Roast the chips for about 14 minutes, or until completely crisp. Enjoy fresh (ideal), or let them cool completely before storing the chips in an airtight container for up to a day.
- Kale chips make an excellent stand-alone snack or can be crumbled over a salad or savory dish for added crunch.
- Kale chips can also be made using a dehydrator set at 145 degrees. This process typically takes about an hour when set at this temperature, and preserves the flavor of the chip more than a quick roast. In these cases, I use a Nesco dehydrator.
Disclaimer: Material presented on this website should not be considered medical advice. Always speak to your doctor or qualified health provider to determine what’s right for your health plan.