Crispy Everything Kale Chips
Transform your snack game with these irresistible Crispy Everything Kale Chips, a guilt-free and nutrient-packed treat bursting with flavor! This easy recipe combines perfectly roasted kale with a homemade "everything bagel" seasoning blend featuring sesame seeds, poppy seeds, dried garlic, dried onion, and flaky sea salt to create the ultimate savory crunch. With just 10 minutes of prep and a quick bake time, you'll have a healthy, gluten-free, vegan snack that's ready to satisfy cravings in under 30 minutes. Perfect for a midday pick-me-up, an appetizer, or a wholesome side, these kale chips are best enjoyed fresh but store well for up to two days in an airtight container. Healthy snacking never tasted so good!
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Recipe Information
Ingredients
- 1 bunch kale leaves (curly or lacinato)
- 2 tablespoons olive oil
- 2 teaspoons sesame seeds
- 1 teaspoon poppy seeds
- 1 teaspoon dried minced garlic
- 1 teaspoon dried minced onion
- 0.5 teaspoon flaky sea salt
- 0.25 teaspoon ground black pepper
Instructions
Preheat your oven to 300°F (150°C) and line two large baking sheets with parchment paper.
Wash the kale leaves thoroughly and dry them completely using a salad spinner or pat them with a clean kitchen towel. Ensure the leaves are completely dry to achieve maximum crispiness.
Remove the tough stems from the kale and tear the leaves into bite-sized pieces, approximately 2-3 inches in size.
Place the kale pieces into a large mixing bowl and drizzle with olive oil. Use your hands to massage the oil into the leaves to coat them evenly.
In a small bowl, mix together the sesame seeds, poppy seeds, dried minced garlic, dried minced onion, flaky sea salt, and black pepper to create the 'everything bagel' seasoning blend.
Sprinkle the seasoning mixture over the oiled kale leaves and toss gently to ensure an even distribution of the spices.
Spread the seasoned kale leaves in a single layer on the prepared baking sheets. Be careful not to overcrowd the pan, as this can prevent proper crisping.
Bake the kale chips in the preheated oven for 20 minutes, rotating the baking sheets halfway through cooking to ensure even heat distribution.
Check the kale chips at the 18-minute mark. They should be crispy but not browned or burned. Adjust cooking time as needed, keeping a close eye in the final minutes.
Remove the baking sheets from the oven and allow the chips to cool on the tray for 5 minutes. This helps them crisp up further.
Transfer the cooled kale chips to a serving bowl and enjoy immediately. Store any leftovers in an airtight container for up to 2 days, though they are best enjoyed fresh.
Nutrition Facts
Calories |
418 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.5 g | 44% | |
| Saturated Fat | 5.3 g | 26% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1161 mg | 50% | |
| Total Carbohydrate | 23.3 g | 8% | |
| Dietary Fiber | 5.6 g | 20% | |
| Total Sugars | 2.4 g | ||
| Protein | 10.9 g | 22% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 363 mg | 28% | |
| Iron | 4.4 mg | 24% | |
| Potassium | 1074 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
