Crispy Baked Kale Chips

Course ---> Snack
Dish Type ---> Vegetable
Diet ---> Vegetarian, No gluten, No dairy, No sugar
Difficulty ---> Medium

Salty crunchy snacks are hard to put down. These crispy kale chips are an ideal snack. They provide all of the wonderful vitamins you find in kale, yet satisfy that craving for something tasty. Once you make this fun recipe, you can alter it with different spices to try different tastes.


8 cups organic kale, loosely packed

1 cup olive oil, divided

2 tablespoons almond butter (or any savory nut butter)

 1/2 teaspoon chili powder, smoked paprika, or curry powder

 1/2 teaspoon garlic powder

 1/2 teaspoon ground cumin

 1/4 teaspoon cayenne pepper

 1/2 teaspoon salt


  1. Preheat the oven to 350 degrees F.
  2. Wash the kale and be sure it is thoroughly dry.
  3. Remove the center ribs, leaving the leaves in large pieces. (Discard the ribs)
  4. In a bowl combine the nut butter, oil, spices, and salt.
  5. Add the kale.
  6. Use your hands to massage the kale leaves until each one is evenly coated with the spice mixture. The more evenly the kale leaves are coated, the better they will bake.
  7. Spread the kale leaves flat on several baking sheets, I usually bake 2 at a time. Do not overlap leaves or they will not crisp.
  8. Bake for 10-11 minutes until crisp, but still green.
  9. Cool for 5 minutes on the baking sheet before moving.
  10. If some kale chips are still soft, remove the crispy chips and place the soft chips back in the oven for a few more minutes.
  11. Store in an air-tight container.


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