These sea salt kale chips are crispy and addictive! They are a healthy (and toddler-approved!) replacement for regular potato chips. Not only that, but they are a great Whole30 option for kale!
My toddler has discovered a love for chips. I mean, what’s not to love? Something crispy and salty? Totally craveworthy. But in an effort to get her to eat a bit healthier (and sneak some veggies into her diet), I’ve been making sea salt kale chips.
The first time I made these sea salt kale chips, I have to confess, I ate most of them before she got home from daycare. They ARE addictive. But at least I don’t feel guilty about eating these. And I don’t feel guilty giving these to her either. Because I mean, kale is healthy, right? These are Whole30 kale chips, so you can eat them if you’re doing a round of Whole30! I love having this as an option to eat as a side dish with a meal.
Storing kale chips:
You may eat all the sea salt kale chips in one sitting… but if you don’t, they can be stored in a plastic ziplock bag for a few days and they should maintain their crispiness.
- Curly Kale – I love using curly kale for this, but if you have dinosaur (Tuscan) kale, you can use that too!
- Olive oil – I tend to use regular olive oil and not extra virgin olive oil for this. Extra virgin is great in salad dressings!
- Flaky sea salt – Use flaky or coarse sea salt for the best results! You can also use salt that you grind from a grinder. I’d avoid using table salt for these kale chips.
How to make the Sea Salt Kale Chips:
To make the kale chips, wash the kale leaves. Then you’ll want to let the leaves dry completely. This is a very important step to get the kale crispy. To dry, I like to start the process with paper towels or a clean dishcloth, then let air dry for a bit until the leaves are completely dry. If you have a salad spinner, you can use that to speed along the process.
After your kale has been prepped, preheat your oven, and line a baking sheet with parchment. Then either cut or tear the kale into small pieces, removing the center rib. Toss the kale with the olive oil and salt, spread out in a single layer on parchment paper, and bake!
You’ll wind up doing several batches, as all the kale won’t fit on one baking sheet at the same time.
Sea Salt Kale Chips
- 1 bunch curly kale
- 2 Tbsp olive oil
- 1/2 tsp sea salt
- Wash the kale leaves and then dry completely.
- Preheat oven to 300 degrees F and line a baking sheet with parchment paper.
- Using a knife or your hands, tear kale into pieces and away from the thick center rib. Place the kale pieces in a bowl, and discard the center ribs.
- Add the olive oil and sea salt to the kale and toss to combine and coat the kale.
- Place the kale on the baking sheet in a singer layer, spread out. Bake for 10-12 minutes until nicely crispy. Repeat with the rest of the kale.
- All ovens cook differently. Check the kale after 10 minutes to see if it is done. If it isn't, return to the oven and cook for another couple of minutes.
- Kale chips can be stored for a couple of days in a ziplock bag.