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Sarah's Baking Recipes

Crispy Kale Chips Recipe

October 21, 2015

Crispy Kale Chips Recipe

Crispy kale chips1

Hello there!

We are making our favourite Crispy Kale Chips Recipe today!

Crispy kale chips3

These leafy collard greens will be turned into perfectly crispy- chewy chippers under half an hour! In this recipe, we’re making two batches of kale chips:

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The classic- Oven baked kale with tabletop salt & pepper

The exotic islander- Oven baked kale with smoked paprika & cumin spice 

Crispy kale chips4

This Crispy Kale Chips Recipe is:

VEGAN, GLUTEN FREE, NUT AND PLANT BASED, DAIRY FREE, LOW FAT, HIGH IN VITAMIN A, K, C, B6, CONTAINS MANGANESE, CALCIUM, COPPER, POTASSIUM, MAGNESIUM

For The classic Crispy Kale Chips Recipe:
1/2 bunch kale leaves
1/2 tablespoon extra virgin olive oil or melted coconut oil NEW Trader Joe’s(16 fl oz) Coconut Certified Organic Extra Virgin Coconut Oil by Trader Joe’s
1/4 teaspoon fine grain sea salt or pink Himalayan sea salt

For theThe exotic islander Crispy Kale Chips Recipe:
1/2 bunch kale leaves
1/2 tablespoon extra virgin olive oil or melted coconut oil
1/4 teaspoon fine grain sea salt or pink Himalayan sea salt
1/8 teaspoon cumin (optional)
1/2 teaspoon smoked paprika (optional)
*Personalise and create your own flavour of kale chips! Add flavours like garlic powder, chili powder, onion powder other spices that you enjoy!

Instructions for Crispy Kale Chips Recipe:
Line a large rimmed baking sheet with parchment paper.
Remove leaves from the stems of the kale and roughly tear it up into large pieces.
Wash and spin the leaves until thoroughly dry or hand dry them with a towel.
Placed leaves onto the lined baking sheet and massage the oil and the rest of the ingredients until all the nooks and crannies are coated in oil & seasoning.
Spread out the kale onto the prepared baking sheet into a single layer, being sure not to overcrowd the kale.
Bake for 10 minutes, rotate the pan, and bake for another 10 minutes more until the kale begins to firm up. (The kale should look shrunken.)
Cool the kale on the sheet for 3 minutes then store in an airtight container.
Repeat this process for the other half of the bunch.
Enjoy them on soups or on top of pastas or eat them as a snack!

Related posts:

Quick Gluten Free Oat Waffles
Berry Pitaya Smoothie Recipe
Maharaja chai ice cream
My name is Crispy Kale Chips Recipe, but people call me Kale Chips .
Here is my homepage: Link.
My Website and work as an at .
   

2 Comments / Filed In: Appetizers & Snacks, Browse All Categories, Gluten Free, Recipes, Savoury, Vegan
Tagged: bake, baked, berries, Blender friendly, Blender recipes, bread, cheese, cheesecake, chips, chocolate, chocolate bread, chocolate mochi bread, cocoa bread, crisp, cumin, dairy free, dates, Eggless, flourless, Gluten Free, glutinous rice flour, go raw, kale, lactose free, No eggs, No flour, No gluten, oil, olive, olive oik, potato starch, raw, tastyy, Veg, vegan

Comments

  1. Sam2000 says

    March 31, 2016 at 12:10 pm

    Delicious!

    Reply
  2. Andrea_2005 says

    May 25, 2017 at 7:23 am

    I’ve tried a LOTS of versions of kale chips with LOTS of different results. I’ve found that the success of the chip depends on three things: how you cook them, how curly the kale is and how much oil you use. This method has been, by far, the best: I’ve tried lower temp with long cooking, higher temp with quick cooking, convection methods, different sheet pans and all the rest. This recipe is amazing!

    Reply

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