Are you tired of boring, greasy snacks that leave you feeling sluggish? Get ready to revolutionize your snacking game with these incredibly addictive Kale Chips with Sea Salt Paprika! Imagine a crispy, flavorful treat that's not only incredibly tasty but also packed with nutrients - this recipe is about to become your new obsession. Whether you're a health enthusiast, a curious foodie, or someone looking to swap out unhealthy chips, these kale chips will transform your perception of what a truly satisfying snack can be.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 bunch kale, torn into pieces
- 1 tbsp olive oil
- 1 tsp sea salt
- 1 tsp paprika
Instructions
- Preheat the oven to 375°F (190°C). Line two large baking sheets with parchment paper to prevent sticking and ensure even crisping.
- Thoroughly wash the kale bunch under cool running water. Pat the kale completely dry using a clean kitchen towel or paper towels. Moisture will prevent the kale from becoming crisp.
- Remove the tough central stems from the kale leaves by holding the stem and stripping the leafy portions away. Tear the kale into roughly 2-inch pieces, ensuring they are relatively uniform in size for even cooking.
- Place the torn kale pieces in a large mixing bowl. Drizzle olive oil over the kale and use clean hands to massage the oil thoroughly, ensuring each piece is lightly and evenly coated.
- Sprinkle sea salt and paprika over the oiled kale. Toss gently to distribute the seasonings evenly across all the kale pieces.
- Arrange the seasoned kale pieces in a single layer on the prepared baking sheets, ensuring they are not overlapping. Overcrowding will cause steaming instead of crisping.
- Place the baking sheets in the preheated oven and bake for 10-12 minutes, rotating the sheets halfway through to ensure even browning.
- Watch carefully during the last few minutes of cooking to prevent burning. The kale chips are done when they are crisp and slightly darker green with golden edges.
- Remove from the oven and let the kale chips cool on the baking sheets for 3-5 minutes. They will continue to crisp up as they cool.
- Transfer the cooled kale chips to a serving bowl or storage container. Enjoy immediately for maximum crispness, or store in an airtight container for up to 2 days.
Tips
- • Ensure your kale is 100% dry before baking - any moisture will prevent crispy results • Use fresh, young kale leaves for the best texture and flavor • Don't overcrowd the baking sheet - spread kale in a single layer for maximum crispiness • Keep a close eye on the chips during the last few minutes of baking to prevent burning • Experiment with different seasonings like garlic powder, nutritional yeast, or chili flakes • Let chips cool completely to achieve maximum crunchiness • Store in an airtight container to maintain their crisp texture • For extra flavor, try massaging the kale with different oils like avocado or coconut oil
Nutrition Facts
Calories: 50kcal
Carbohydrates: 4g
Protein: 2g
Fat: g
Saturated Fat: g
Cholesterol: 0mg
