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Easiest Kale Chips Ever (Gluten Free + Vegan)

9:26 PM

The Easiest Kale Chips Ever. from Fresh Love Daily on Vimeo.

It's officially September. Our world is changing from plump, juicy summer to crisp and cool autumn before our eyes. We start to have oh crap, it'll be the holidays before we know it moments that force us to take a deep breath and reclaim life the way it's meant to be lived—one moment at a time.

Tanya and I were fortunate enough to spend an extra day together this long, Labor Day weekend and we decided to try two things on our Let's Do This Stuff As Soon As Possible list. We made kale chips, and we made a video. 

Both of these are things we've been craving for a long time. So take a moment to watch and then make yourself a snack ;)


1 bunch of kale
1 tbsp. olive oil, divided
2 pinches of coarse sea salt

1. Wash + Dry Your Kale
De-stem your kale, tear it into large pieces and wash it with cold water. Dry it thoroughly—wrap a handful at a time in a clean dish towel, wringing as much water out as possible.

2. Season Your Kale
Place parchment on a baking sheet, adding enough kale to cover the bottom without overlapping too much. Drizzle 1-1/2 tsp. of olive oil per baking sheet over the kale and massage it in, making sure to rub it into the curly edges of each leaf. Spread it into a thin layer, trying to prevent overlap and encourage even baking. Sprinkle one pinch of coarse sea salt over each tray.

3. Bake, Rotate, Bake
Bake your kale in a 300˚F oven for 10 minutes, then rotate the pan and bake for another 15 minutes, or until crisp. Remember that all ovens vary slightly! One they are finished, remove them from the oven and wait 3–5 minutes, allowing them to crisp up just a bit more.

There, wasn't that easy? Repeat after me: kale chips are EASY. Just make sure the leaves are as dry as possible and that you bake them long and slow. Now that you've graduated from Kale 101, try adding seasonings of your choice—like parmesan cheese, red pepper flakes, nutritional yeast and more. We're big fans of using habaƱero-infused olive oil and vegan parm. Just be sure to avoid liquid sauces like BBQ or vinegar, as they'll make your chips soggy.

Have a favorite flavor? We'd love to know. Enjoy!

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