cooking / sides

Kale Chips

serves 2-3 per bunch · 30-35 minutes · 10 minutes hands on · easy

Why This Works

Low and slow is the secret — higher temperatures burn the leaves before they crisp, and bone-dry kale crisps instead of steaming.

Ingredients

  • Kale (1 bunch, about 3 stems)
  • Oil (1-2 tsp — algae oil or olive oil)
  • Salt (to taste)

Optional seasonings: garlic powder, nutritional yeast, smoked paprika, everything bagel seasoning

Method

  1. Preheat the oven to 300°F.
  2. Wash the kale thoroughly, then dry it VERY well — use a salad spinner or pat with towels. Moisture means soggy chips.
  3. Remove the tough stems and tear the leaves into chip-sized pieces (they shrink!).
  4. Place the kale in a large bowl, drizzle with oil, and massage it into the leaves with your hands until evenly coated.
  5. Sprinkle with salt and any optional seasonings.
  6. Spread in a single layer on baking sheets — don't overlap. Use multiple pans if needed.
  7. Bake 20-25 minutes, rotating the pan halfway. Watch carefully at the end — they go from perfect to burnt quickly. Done when crispy but still green, not brown.
  8. Let cool on the pan for 5 minutes — they crisp up more as they cool.

Notes

  • If using nutritional yeast, season after baking — it can burn.
  • Best eaten the same day. Store in a paper bag at room temperature (not airtight — they'll get soggy). They keep 2-3 days but lose crispness.