Crispy Garlic Kale Chips have the tasty, satisfying crunch of a chip, but with tons of garlic flavor and made with kale!
Lately, my household has been trying to incorporate some additional healthy snacks into our routine. Easy Homemade Salsa and guacamole (our go-to favorite snacks) are very healthy and good for you, but the accompanying tortilla chips? Not so much. So, a desire to make a healthy snack coupled with my never-ending kitchen experiments resulted in these Crispy Garlic Kale Chips. They’re garlicky, crispy, and delicious. Plus, I love the peppery flavor you get from kale.
I have bought kale chips from my natural grocery store exactly two times. The first time I bought them, I got some kind of spicy ranch flavor. I hated them. I really disliked the spicy ranch “coating” on the kale. I didn’t like the texture or the flavor of those things. I tried to force myself to eat them so they wouldn’t get wasted, but couldn’t do it! Fast forward a year or so later, I either forgot how much I disliked them or figured that if I tried a different brand or flavor, they would be much better. Wrong. The second bag wasn’t any better than the first. I realized, like I do most times I’m eating something, “I can totally make these better!” So I did.
My Crispy Garlic Kale Chips are nothing like the store-bought version; these are good! I have to warn you, though, they are dangerously addictive. *Not that I’ve done it*, but I imagine it would be easy to eat the whole sheet pan during the length of a movie?
Fun fact: I can make these kale chips with organic kale, organic olive oil, organic garlic salt, and organic garlic powder for WAY cheaper than buying a bag of organic kale chips at the grocery store…that aren’t even good!
These kale chips are so easy to make. Simply wash and dry the kale, put it in a gallon-size zipper bag with a little olive oil.
Spread it out on a baking sheet with granulated garlic powder, garlic salt, and black pepper.
Cook until crispy, and you have yourselves a delicious, healthy, garlicky snack…just don’t breathe on anyone.
- I use granulated garlic powder because I don’t want fresh garlic to burn
- I have only made these chips with curly kale. I haven’t tried this recipe with any other varieties.
- These do not store well (they lose their crispy texture the next day), so I would only make as much as you plan on serving that day.
- 1 bunch curly kale
- olive oil
- granulated garlic powder
- garlic salt
- black pepper
- Preheat oven to 350. Rinse kale and dry it very, very well. We don't want soggy chips! Tear large pieces of kale off the ribs and place them in a gallon-size zipper bag. A little bit at a time, drizzle a small amount of olive oil in the bag, close it, and rub in on the kale leaves, giving the bag a soft massage. When the olive oil has lightly, but evenly coated the kale, pour it out on a parchment paper-lined baking sheet. Move the kale around so that it's in one even layer. It's okay if it overlaps a little bit.
- Sprinkle your desired amount of garlic powder, garlic salt, and black pepper over the kale. Bake in the 350-degree oven for 12-15 minutes or until crispy, checking at the 10-minute mark for crispness.