Oven baked garlic kale chips make the best ever keto and paleo snack! They are crispy, flavorful, and very healthy.
Oven baked garlic kale chips make an easy and delicious keto/paleo snack. Roasting the kale leaves adds crunch and flavor to a vegetable that otherwise is, well, not that exciting but very, very healthy.
How to make kale chips
Scroll down to the recipe card for the detailed instructions. Here’s a tip for you: it’s tempting to speed things up by roasting the garlic kale chips at a high temperature.
But kale leaves burn easily. To achieve a uniform crispness, I find that it’s best to bake these garlic kale chips at a low temperature for slightly longer. So instead of baking them for 20 minutes at 350 degrees F, I prefer to bake them at 325 degrees F for 25 minutes.
It takes a while for the kale leaves to become crispy, so you need to be patient. At first, they just wilt. But slowly and gradually, they become crispy. Some of them get crispy faster. So you can start checking on them after 20 minutes and remove the ones that are done to a plate. The very stubborn ones might take as long as 30 minutes to become truly crispy.
What about leftovers?
I never had leftovers when making these oven baked garlic kale chips, so I can’t tell you if they keep well or not. But like many homemade snacks that lack preservatives, I suspect that their crispness is relatively short-lived. So I would advise you to only make as many as you are going to eat immediately.
More tasty kale recipes
I make these garlic kale chips often, because it’s pretty much the only way my picky eater will agree to eat kale, and I don’t blame her. Kale is bitter and is certainly an acquired taste. If you do like kale, and not just in chips form, try these tasty kale fritters. And this cheesy kale casserole is a healthy and filling main dish.
Garlic Kale Chips
INGREDIENTS
- 1 bunch curly kale
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon garlic powder
INSTRUCTIONS
- Preheat oven to 325 degrees F.
- Wash the kale. Dry thoroughly, using a salad spinner, clean kitchen towels or paper towels. Cut off the stalks. Tear the kale leaves into bite-size pieces. After cleaning, you should end up with about 5 oz kale leaves.
- Place the kale leaves in a large bowl and toss with the olive oil. I use my hands to mix and make sure all leaves are well-coated.
- Spread the kale leaves in a single layer on two large baking sheets. Sprinkle with salt and garlic powder.
- Roast the garlic kale chips for 15 minutes. Remove the baking sheets from the oven. The kale leaves are not crispy yet, they are still limp, but getting there. Gently stir with a spatula to ensure even baking. Return the baking sheets to the oven, rotating their position. Roast the garlic kale chips for 10 more minutes, until the kale leaves are dry and crisp.
