Hail yeeeessss, you’re going to want to eat these chili garlic kale chips by the handful. But beware, if you’re going to be smooching someone, or even close talking, you’ll want to stuff some of these chips in their mouth too. Because, GARLIC!
So why make your own kale chips if you can buy them in the store?
- Store bought are expensive. You get a small bag for a lot of dough.
- It might just be me, but they’re always kind of chewy and stale in texture, and the spices are often times too much.
- When you make them at home you know exactly what’s in them.
These crunchy spicy kale chips are crunch, and then melt in your mouth delicious. I’m completely obsessed with these light and crispy snacks. That big bowl of healthy green goodness that you see above, well…..I almost ate the entire thing while I worked at my computer today. Good thing I had a little self-control or the hubby would have been like, WHOA MAMA, you need to back that mouth up and wait to kiss me tomorrow. Like I said, garlic. As soon as he walks in the door I’ll be feeding him the rest.
Okay, so how do you make your own delicious spicy kale chips?
How to Make Homemade Kale Chips
First you need to cut the leaves away from the stem. Or, if you’re lazy like me, buy a bag of kale that’s ready to go.
Second, measure out five heaping cups of shredded kale leaves and put them in a large bowl.
Third, add two teaspoons of olive oil to the kale and massage it into the leaves until they’re all lightly coated.
Fourth, mix up the chili powder, garlic powder, and sea salt and sprinkle it into the bowl of kale and massage it one more time until all of the leaves have some spice on them.
Fifth, spread the leaves onto a rimmed baking sheet. Don’t overdo it, you’ll want the leaves to have some room to breathe and get nice and crispy.
Sixth, bake them for ten minutes and then shake the pan and bake them for five to ten minutes more. They should be slightly brown around the edges but not burnt. Crispy, not fried.
Once the spicy kale chips are done let them cool on the baking sheet for a few minutes.
I dare you to eat just a few.
If you missed yesterday’s post, check it out. I topped the soup with garlic kale chips and it was so good!Â
Notes on the Spices – You can add any flavor of spice that you like, but the combination of chili and garlic is pretty amazing.
Notes on Baking – I have a convection oven, if you don’t, you might need to bake the kale for a bit longer to get a nice crisp texture. Just keep a close eye on them so that they don’t burn.
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Yields Approximately 3 cups
Spicy, garlicky, crispy homemade kale chips!
10 minPrep Time
20 minCook Time
30 minTotal Time
Save RecipeIngredients
- 5 heaping cups of large torn kale leaves
- 2 teaspoons of olive oil
- 2 teaspoons of chili powder
- ½ teaspoon of garlic powder
- ½ teaspoon of finely ground sea salt
Instructions
- Preheat oven to 300°
- Cut or tear the kale leaves away from the stem and tear the leaves into large pieces. Measure out five heaping cups and put them in a large bowl.
- Mix the chili powder, garlic powder, and sea salt in a small bowl until combined.
- Add the olive oil to the kale and massage it into the leaves until they’re all lightly coated. Add the spices and massage until it’s evenly coated on the leaves.
- Put the leaves in one layer on the pan and bake for ten minutes. Shake the pan to loosen the leaves and turn the pan. Bake for five to ten more minutes or until the leaves are gently browned on the edges and crispy.
- Let cool.
- Enjoy!
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