Extra Crunchy Kale Chips
My recipe for extra crunchy kale chips is simple and fun to make. It’s a healthy snack that the whole family loves!
Superfoods unite in this healthy snack of crispy kale chips coated in chia, hemp and sesame seeds. These are a most addicting savoury treat and could not be easier to make at home.
With every trip to the farmers market this fall, we’re baking a batch of extra crunchy kale chips upon our return. What a fun way to eat seasonal and unprocessed!
It’s high time I shared my method for kale chips, although I had to scratch my head for the detailed recipe. I usually wing it, using flavourings of the moment. Today, you now have the recipe to print and make your own.
Kale Chips are Simple
There, I said it. That’s the takeaway I want you to have from this post. If you can turn on the oven, use a knife and measure a few ingredients – you can make kale chips at home.
The oven transforms this nutrient-dense leafy green into a very addicting snack that I look forward to every fall. Along with Oat & Honey Power Bites, these top the list for easy, DIY snacks.
Send the chips in school lunches, stack them up on a fall charcuterie board, or (my fave!) use them to garnish a creamy plate of risotto.
Tips for Extra Crunchy Kale Chips
I only have one or two tips to share. I don’t want you to get the impression that making kale chips takes any sort of skill level in the kitchen. See above: kale chips are simple.
However I have three quick points to make.
1: Make sure your kale is completely dry. I get my Lacinto kale directly from my farmer and I don’t bother to wash it. A little farm dirt never hurt anyone.
2. Massage the oil-seed mixture over every piece of kale. Olive oil ensures a crispy chip, so get your hands in the bowl and take the time to give each piece of kale a massage. This is a great task for kids.
3. Bake the kale chips in a single layer on the pan. They can touch, but not overlap. This will ensure the crispiest of crispy chips.
Extra Crunchy Lacinato Kale Chips
Now onto the recipe. These are an absolutely delicious healthy snack, and always in the Simple Bites kitchen repertoire.
Go forth this fall and bake kale into delicious seasoned, seedy, spiced and salted kale chips. And Psst! You can freeze them, too.
Extra Crunchy Lacinato Kale Chips
Ingredients
- 1 bunch Lacinato kale
- 1 Tablespoon extra virgin olive oil
- 1 teaspoon liquid honey
- 1/2 teaspoon apple cider vinegar
- 1/4 teaspoon granulated garlic
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon freshly ground black pepper
- 1 Tablespoon yellow cornmeal
- 1 Tablespoon sesame seeds white or black
- 1 Tablespon chia seed white or black
- 1 Tablespoon hemp hearts
Instructions
- Preheat the oven to 400℉ and place the oven rack in the middle. Line your largest rimmed baking sheet with parchment paper.
- Ensure the kale is completely dry. Place the kale on a large, sturdy cutting board. Using a sharp chefs knife, and working with one stem at a time, cut alongside both sides of the tough stem and remove. Save the stems for a soup or compost them.1 bunch Lacinato kale
- Once all the stems are removed from the kale, cut the leaves into bite-size pieces. Place in a large bowl.
- In a small bowl, whisk together the olive oil, honey, vinegar, garlic, salt and pepper until well combined. Measure in the cornmeal, seeds and hemp hearts. Stir well.1 Tablespoon extra virgin olive oil, 1 teaspoon liquid honey, 1/2 teaspoon apple cider vinegar, 1/4 teaspoon granulated garlic, 1/2 teaspoon fine sea salt, 1/4 teaspoon freshly ground black pepper, 1 Tablespoon yellow cornmeal, 1 Tablespoon sesame seeds, 1 Tablespon chia seed, 1 Tablespoon hemp hearts
- Scrape the seed mixture into the bowl of kale pieces. Using your hands, throughly massage the seeds throughout the kale. Take an extra minute or two to get the oil into the crevices of the kale. This will ensure every pieces is crispy!
- Now comes the meditative part. Arrange the kale pieces in a single layer on the prepared sheet pan. They can touch, but should not overlap at all or they will not crisp properly. You may want to bake them in two batches, depending on the size of your pan.
- Place the baking sheet of kale chips on the middle rack of the oven. Bake for 8 minutes total. Bake for 4 minutes, then rotate the pan and bake for another 4.
- Remove kale chips from oven and cool completely. They will crisp up as they cool. I like mine with a slight chewiness to them, but for kale chips that truly shatter into a powder, leave the pan in the oven, turn off the oven, open the door and let them cool in the oven for 15 minutes.
- Store chips in an airtight jar or a resealable bag at room temperature. They don't last long in my house, but they will keep for a few days. They also freeze well and recrisp in the oven quite nicely.
much tastier than the air-fried kale chips that I’ve made in the past, thank you for an elevated version of kale chips!
Too many things I don’t have handy