Craving a crunchy, satisfying Healthy Afternoon Snack? These Baked Kale Chips with Lemon and Black Pepper are incredibly easy to make and surprisingly addictive. You’ll love how simple it is to transform humble kale into a delicious, guilt-free treat.
Key Ingredients & Substitutions:
- Kale: Tuscan kale or curly kale work best.
- Olive Oil: Avocado oil is a great alternative.
- Lemon Juice: Freshly squeezed is always best.
- Nutritional Yeast: Adds a cheesy flavor; omit if you prefer.
Ingredients:
- 1 large bunch kale (about 5-6 cups, stems removed)
- 1 tablespoon olive oil
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon black pepper
- 1/4 teaspoon sea salt
- Optional: 1 tablespoon nutritional yeast
How Much Time Will You Need?
- Total Time: 25 minutes
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Servings: 2
- Calories per serving: Approximately 100-120
- Tools Needed: Large baking sheet, parchment paper, large mixing bowl
Step-by-Step Instructions:
1. Prepare Your Kale
Preheat your oven to 300°F (150°C) and line a large baking sheet with parchment paper. Wash the kale thoroughly and pat it completely dry using paper towels or a clean kitchen towel. Remove the tough stems and tear the kale into bite-sized pieces.
2. Season the Kale
Place the dry kale pieces in a large mixing bowl. Drizzle with olive oil and lemon juice, then sprinkle with black pepper and sea salt. If you’re using nutritional yeast, add it now.
3. Massage the Kale
Gently massage the kale with your hands for about 1-2 minutes. This helps the oil and seasonings adhere, and also tenderizes the kale slightly, ensuring crispy chips. Make sure every piece is lightly coated.
4. Arrange on Baking Sheet
Spread the seasoned kale in a single layer on your prepared baking sheet. It’s crucial not to overcrowd the pan; use two sheets if necessary to ensure even baking and crispiness. Overlapping pieces will steam instead of crisp.
5. Bake Until Crispy
Bake for 12-15 minutes, or until the edges are slightly browned and the kale is crispy. Keep a close eye on them, as they can burn quickly. Let them cool on the baking sheet for a few minutes; they will become even crispier as they cool.
Variation Ideas:
- Spicy Kick: Add a pinch of cayenne pepper or red pepper flakes.
- Garlic Herb: Mix in a quarter teaspoon of garlic powder and dried oregano.
- Smoky Flavor: A tiny dash of smoked paprika adds depth.
- Sweet & Savory: Try a light drizzle of maple syrup before baking for a unique twist.
Storage Instructions:
Enjoy your Baked Kale Chips immediately for the best texture and flavor. If you have any leftovers, store them in an airtight container at room temperature for up to 2 days. Reheating isn’t recommended as they tend to lose their crispness.
Frequently Asked Questions (FAQ):
Q: Why do my kale chips turn out soggy?
A: Your kale might not have been dry enough, or the pan was overcrowded, causing the kale to steam. Ensure kale is thoroughly dry and spread in a single layer.
Q: Can I use different types of kale?
A: Yes, curly kale and Tuscan (Lacinato) kale are both excellent choices for kale chips.
Q: Is nutritional yeast necessary?
A: No, it’s optional. It adds a delicious “cheesy” flavor, but the chips are still great without it.
Q: How do I prevent them from burning?
A: Keep a close watch on them, especially towards the end of the baking time. Ovens vary, so your cook time might be slightly shorter or longer.
Q: Can I make these in an air fryer?
A: Yes, you can. Air fry at 300°F (150°C) for 5-7 minutes, shaking the basket halfway through, until crispy. Work in batches to avoid overcrowding.
Q: Are these a good Healthy Afternoon Snack for kids?
A: Many kids love them, especially when they’re seasoned simply. It’s a fun way to get more greens into their diet.
