This healthy kale chips recipe is so good… I dare you to only have one. Yep, I went there. When it comes to healthy eating, I’m a huge advocate of big flavors. No one likes bland and boring… With a few simple hacks, you’ll be well on your way to kale chip bliss!
Prepping for the BEST Kale Chips Recipe
1. Wash & Dry Properly to Create a Crisp
First things first, wash then dry kale thoroughly. Any moisture is an enemy to creating that addictively light crisp we’re going for. So, pat dry the kale well to eliminate water after washing!
2. Use The Best Parts for Chips
Remove the stems because they’re too fibrous to eat like chips, but you don’t have to let them go to waste! Freeze them and add them to your smoothies for additional nutrients! Tear the kale leaves into bigger than bite-size pieces; they’ll shrink slightly as they bake.
3. Massage in Oil and Sprinkle on Furikake
Massage kale in oil to ensure it’s evenly coated. Using just the right amount of oil is important. Using too much will make the kale soggy while using too little will make the furikake difficult to stick. Top with furikake seasoning to bring bold salty umami flavors to your kale chips.
4. Cook in a Single Layer, Low and Slow
Lay kale flat on the baking tray, spacing them out to prevent any steaming. Bake them at a low temperature to slowly dehydrate them. Cooking them too high will frizzle them into ashes, and no one wants that!
Bake them until crisp, but still green. Once cooked, take them out of the oven to cool for a few minutes before removing them from the tray. They’ll crisp up even more as they cool.
This healthy kale chip recipe is so easy, flavorful, and the best crispy snack low-calorie snack to indulge in! Let me know in the comments below, were you able to have just one?
Let's Get Cooking!
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The BEST Furikake Kale Chips Recipe
- 1 bunch kale
- ½ tablespoon olive oil
- ¼ teaspoon salt
- 2 tablespoons furikake
- Preheat oven to 250 degrees.
- Separate the kale stems from its leaves. We’ll use the leaves for these chips, but you can freeze the stems and use them in smoothies! Tear the leaves into pieces a little bigger than bite-size (they'll shrink once they're baked). Try to make them as uniform as possible for even cooking.
- Transfer the kale leaves into a large bowl then drizzle on the olive oil. Massage the oil onto the leaves so they're well coated and softened, about 1 - 2 minutes.
- Season the kale with furikake and salt.
- Spread the kale onto a parchment-lined baking sheets in a single layer. Do not overcrowd the baking sheet and work in batches if you need to. Spread out kale so they aren’t overlapping on each other.
- Bake for 15 - 20 minutes. Check-in on them at the 15-minute mark. They should be vibrantly green still with lightly crisp edges. They’ll crisp up more once cooled. Don’t let them turn dark green or have browned edges because that means they’ll be bitter. Remove them from the oven and let them cool for 3 minutes before enjoying!
- Kale: Curly kale makes for the perfect kale chips and is luckily one of the most common kale available at grocery stores.
- Furikake: Furikake typically includes seaweed and sesame seeds, however, there are many yummy variations you can try! They're easily found at local Asian or Japanese markets but it's becoming so popular, it's sometimes even in Asian section of typical grocery stores.
- Seasoning Ideas: If you're not in the mood for or can't find furikake, don't sweat it! You can season your kale chips with any spices you'd like. See the blog post above for spice variation ideas!
Exact calculations may vary. For the most accurate nutritional information, use your preferred nutrition calculator, actual ingredients, and quantities used for the recipe. Please consult with your physician or registered dietitian if more precise nutrition calculations are needed for health reasons.