Crispy Kale chips (Easy, Vegan, Gluten-Free)

Crispy Kale Chips (Easy, Vegan, Gluten-Free)

I've roasted more vegetables than I can count, truly. So when I say that these Crispy Kale Chips are different, trust me. Salty, crispy, a little earthy, and HIGHLY addictive. They are the type of snack that make you feel like you're breaking the rules but staying healthy all in one bite.

Truth is — the trick is in the prep.

If the kale is too wet or doused in oil, you'll end up with steamed kale. And no one wants that.

So: rinse, dry heavily, season lightly, and roast with a purpose.

What Makes These The Truth

Crunch that cracks. These chips are crisped to perfection — nothing soggy.

Minimal ingredients. Can be as simple as kale, oil, and salt.

Snack-worthy, meal-additive. Eat 'em straight up or add them to salads, soups, bowls — you name it.

Guiltless binge. You can (and will) eat an entire tray in one sitting — guilt free.

Ingredients:

1 bunch of kale - destemmed if you prefer

1-2 tsp olive or avocado oil - just enough to coat

½ tsp salt - to taste

1-2 tbsp nutritional yeast - optional, but big time level up

Instructions:

Wash & Dry. Rinse your kale and dry it like you just stepped out of a shower. Make sure its as dry as you can get it.

Rip and strip. Remove the stems and tear the leaves into bite sized pieces. Not too small, because they will shrink in the oven.

Coat and season. In a large bowl, drizzle just enough oil to lightly coat the kale. Massage it with your hands so every piece is nicely coated and relaxed. Season with your seasonings.

Spread and bake. Lay the kale out evenly on a baking tray in a single layer. Avoid piling. Use two trays if you need to. Bake at 275°F (135°C) for 20-25 minutes, flipping about half way through. Keep an eye out at the end –they can burn real quick.

Cool and crunch. Let them cool briefly, they will crisp up even more. Enjoy something healthy and delicious.

Make them your own.

Spice things up. Add smoked paprika, garlic powder, and cayenne for a twist.

Double the batch. You'll thank me later for it.

Storage

If you're looking for this information, congratulations, you have better self control than me. You can store them in an airtight container at room temp for up to 2-3 days, if they last that long fr. If they lose their crispiness, you can pop them back into the oven for a few minutes for a chip revival.

These are the type of snack you'll want to make over and over, so again, be sure to double up that recipe first time around.

If you end up making these, be sure to tag me or comment on the post to let me know how they turned out.

You can check out my reel on IG for these here.

Snack freely and stay grounded, y'all! 🌿