Kale Chips are Easy and Fun to Make! Try both of my recipes: Spicy Red Kale Chips with Cashews and Miso & Tahini Sesame Kale Chips with Za’atar Seasonings… Oh-So-Tasty!!
Homemade Kale Chips are crunchy with an addictive flavor, yet they have few calories and are a source of several essential nutrients. The ultimate healthy snack!
Gluten Free, Dairy Free and Low Sodium.
And while you enjoy their superb savor, you can think about all of the following benefits of eating these scrumptious kale chips every day.
I’m Loving Kale Chips: (this is why)
Kale Chips are a Low Energy Density Snack
Kale Chips are Packed with Antioxidants
Kale Chips are the Perfect Option for Savory Snack Lovers
Kale Chips Offer a Reliable Source of Vitamin K
Kale Chips are an Excellent Source of B Vitamins
Kale Chips are Incredibly Versatile (crumble them on salads and pasta!)
Kale chips are fun to make in your kitchen, quite economical (I buy a huge bunch Organic Kale for $2.49) and you can flavor them up with quality ingredients with different flavor profiles.
Spicy Red Kale Chips with Cashews and Miso & Tahini Sesame Kale Chips with Za’atar Seasonings are my two latest flavors I’m making. See the recipes!
To make these EASY Kale Chips: remove tough, center ribs with a sharp knife, wash and dry the leaves.. kale leaves need to be very dry! Heat up the oven to 300 degrees. Make a flavor paste and rub into the kale leaves in a big bowl until all the leaves are coated. Arrange the leaves on lightly oiled (I use only extra virgin olive oil in these recipes) rimmed pan and bake for 15 minutes until they are dried and crispy.
That’s it!!! Wonderful recipes to make with the kids… an easy clean up and the kitchen smells great.
The perfect snack, any time of the day. Give some as a gift to your friends, they won’t believe you made them!
What an amazing snack food… guilt free with healthful ingredients.
Instead of reaching for chips and crackers, try these flavor-powerhouse treats!
See my recipes for a RAW cooking option: dehydrating while still retaining all the enzymes.
Comparison ~ Baked vs. Dehydrated:
I made these recipes in my oven, and in my new dehydrator (which I am loving.)
The Taste: Similar taste… dehydrated had more pronounced flavor; the spicy version was spicier.
The Texture: Surprisingly, the baked ones were lighter, a little thinner and more fragile.
The dehydrated ones had a little more vibrant color and were more sturdy and less fragile.
Cooking Times: Baked ones are crispy in 15 minutes. Dehydrated ones are crispy in 2 hours or so (times may vary.)
Conclusion: I love them both! The baked ones obviously cook much quicker and really come out beautifully.
The dehydrated chips are fabulous, considered “raw” with many health advantages (see below.)