Garlic Kale Chips

Crispy kale chips with garlic in a bowl.

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5 from 1 vote

Prep Time5

Cook Time30

Cooling Time10

Total Time45

Servings:

Calories: 60kcal

Ingredients

1 bunch kale about ½ lb or 5 large ribs
2 teaspoon avocado oil
¼ teaspoon fine sea salt
¼ teaspoon garlic powder

US Customary - Metric

Instructions

Wash and dry the kale (I usually use a salad spinner but you can simply dry with a clean kitchen towel). It is important that the kale is dry so that it gets crispy.
Remove the stems and rip the leaves into ~3 inch pieces.
Add the kale to a bowl along with the oil. Massage to coat (this tenderizes the kale a bit- no need to massage it as much as you do for kale salad though). Then add the salt and garlic powder and toss to combine.
Place kale in a layer on a large sheet pan (it can be slightly over lapping- but you may need to work in batches or use more than one baking sheet). Bake at 300 F for 18-22 minutes, rotating the pan after 10 minutes for even cooking.
The chips should not yet be brown and may still be slightly soft in the center.
After cooking, remove from the oven and allow to cool for 10 minutes. They will continue to crisp up as they cool.
Enjoy!

Notes

Leftovers

Place cooled kale chips in a container or ziptop or paper bag for up to 3 days at room temperature. For best results, you don't want them to be in something air tight as they may lose some of their crispiness.

Nutrition