Have you ever made kale chips before? If not, I hope this recipe inspires you to go out, buy a big bunch of kale, and roast ’em up!
I first ever made kale chips by accident by cooking kale in the oven, not realizing that that’s exactly how you create a crispy chip. I was delighted and I’ve been hooked ever since.
The sea salt is what makes these sea salty, of course. Unrefined sea salt is a fantastic source of minerals, unlike its refined table salt counterpart. If you want a little extra sea-salty-goodness, you can add a sprinkle of kelp or dulse flakes, two wonderful sea vegetables that add a natural saltiness and source of minerals including iodine for a happy thyroid.
This recipe is great if you’ve got a whole bunch of kale that you don’t know what to do with. It’s as easy as can be, and I’m confident you’ll love it as much as I do!
Sea Salty Kale Chips
Crispy chips made from kale and a dash of sea salt. You'll love this easy-peasy snack!
- 1 bunch kale
- 2 tbsp (drizzle) olive oil
- 1 tsp sea salt
- 1-2 tsp chili powder (optional)
Preheat oven to 350F.
Remove tough stems from kale and pull leaves apart into large pieces.
In bowl or directly on lined pan, drizzle kale with olive oil, sprinkle with sea salt, and gently mix together until evenly coated.
Place in oven for about 10 minutes, flip, and cook another 5 minutes or so. Keep a close eye on them as they easily burn, and your cooking duration may be different depending on your oven!
The chips are done when they're just browned and crispy. If they seem a little wet or soggy, give them another couple minutes.
I love kale chips as a snack or even as a side dish with dinner!