Crispy, Spicy, Baked Kale Chips

A glass bowl of kale chips on a table beside a few fresh leaves of kale.

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5 from 1 vote

These kale chips are not only perfectly crispy and perfectly salty, they're perfectly spicy!

Prep Time10

Cook Time15

Total Time25

Course: Snack

Cuisine: American

Servings: Bowl of chips

Calories: 336kcal

Author: Genevieve Morrison

Ingredients

1 bunch green or purple kale
1 tsp. Bragg's Liquid Aminos or soy sauce
2 tbsp. olive oil
½ tsp. cayenne pepper
Fresh ground pepper to taste

US Customary - Metric

Instructions

Preheat oven to 275 F.
Rip the kale leaves into "chip-sized" pieces off the stems and place the leaves in a bowl.
Drizzle with olive oil and Bragg's Liquid Aminos.
Sprinkle with cayenne and fresh ground pepper.
Use your hands to massage the oil and seasonings into the leaves gently, so that they're perfectly coated.
Line a baking tray with tin foil, and spread the leaves out, evenly.
Bake for 20-30 minutes. Some leaves become crispy faster than others, so simply remove the ones that are finished and leave the others to bake longer if they need more time.
Eat them straight away! You can save them in a container, but the crispiness wears out of them after about a day. You can always simply pop them back into the oven for another 5 or so minutes to crisp them back up again ;)

Notes

Depending on how wet your kale is after washing, or how high you've piled it onto your pan, this recipe can actually take anywhere between 15 minutes to an hour to get everything nice and crispy. If you've piled it a few layers deep and if it's a little wet, simply check on it every 15 minutes and take the crispy chips off the top while the others continue to crisp, layer by layer.

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