These are The BEST Kale Chips! I never cared for kale chips until I made them this way and now I eat them all the time! They are kid friendly too!
Up until I had graduated college and started cooking for myself, I was always an avid kale hater. I didn’t like it cooked and didn’t even know that people ate it raw. These days I still don’t love it sautéed but could eat raw kale salads everyday! I’ve also recently figured out a kale chip recipe that has me gobbling them up by the trayful, so I had to share it with you! They really are The BEST Kale Chips!
I can’t fully take credit it for this idea. I was at the farmer’s market last year and there was a woman selling all different kinds of kale chips. They looked so perfectly seasoned that I just had to try some. They were amazing and this recipe is me trying to re-create them at home.
The BEST Kale Chip Recipe
I’ve made kale chips just using olive oil and salt before and they were ok but nothing I wanted to snack on all the time. This recipe uses tahini and nutritional yeast to make a creamy sauce that you rub all over the kale and once baked, it’s SO good! I also add in some seasonings that add a kind of taco or nacho cheese flavor to these kale chips.
I tried testing this out with a few different flavors, like BBQ and Ranch, but I decided this is the recipe I kept going back to over and over again, so ultimately threw out the other flavors.
Recipe Tips for The Best Kale Chips
I’ve been testing this kale chip recipe for a while now and here are some things that I learned:
- You want to try your best to make sure all the kale leaves are evenly coated with the sauce. If one leaf has a lot more than the others it won’t get crispy and will stay kind of soggy. You just want to make sure that none of the kale leaves have a big glop of sauce on them.
- It’s really important to not pile the kale leaves on top of each other while baking. I’ve done this a few times and it doesn’t allow the kale chips to get nice and crispy if they’re on top of each other. It’s important to space them out, even if that means you need to make a few batches.
- You want to keep a close eye on your kale chips. All ovens are different and kale chips can go from being perfectly crips to burnt pretty quickly. I say bake for 20 minutes but you will want to check on them a few times before the 20 minutes is up. If they are looking nice and crispy you can flip before that.
These Kale Chips are a great way to get your kids to actually like kale! My three year old asked for one the other day when I took them out of the oven and to my surprise he loved them! He proceeded to ask for a little bowl full and when he had finished those he wanted even more. If my three year old enjoys these, I’m certain that they will turn any kale hater into a kale chip lover 🙂
If you make this Baked Kale Chip Recipe I’d love to know what you think!Print
These are the BEST Kale Chips! If you think you don’t like kale chips, I promise that this recipe will convert you!
- 1 small bunch curly kale
- 1 tablespoon tahini
- 2 teaspoons water
- 2 teaspoons tamari, or soy sauce
- 2 teaspoons nutritional yeast
- 1/2 teaspoon fresh lemon juice
- 1/4 teaspoon cumin
- 1/4 teaspoon paprika
- 1/4 teaspoon granulated garlic
- Pinch salt
- Preheat oven to 350 degrees F. Rinse kale and using your hands, or a knife, remove the kale leaves from the stem. Tear the leave into bite size pieces and place on a baking sheet. You want to lay out the kale leaves so that they aren’t overlapped so they have room to crisp up. Parchment paper will make them easier to flip, but I usually forget to use it and they turn out fine.
- Add all remaining ingredients to a small bowl and mix until combined. Pour sauce over kale leaves and use your hands to mix together and make sure that all kale leaves are coated with the sauce.
- Bake kale chips for about 20 minutes, remove from the oven and flip the over and bake for another 2 minutes. Let kale chips sit for about 5 minutes to crisp up even more before enjoying.
The sauce makes enough for all the kale chips that will fit on one large baking sheet. If you want to make more than that you can just whip up a new batch of sauce for each batch of chips you make.
Store kale chips in an airtight container at room temperature if you don’t eat them immediately. Kale chips can be stored up to 3 days but will lose their crispness as the days go on.