Once you’ve tried these melt-in-your-mouth cheesy crispy baked kale chips you’ll be making them all the time. Get almost all of your Vitamin C intake in just one serving.
Strip the stalks from the kale by running your thumb and finger tightly down the stalk from the base to the top. The leaves will fall away to either side.
Cut the kale to your desired length. I cut mine to around 3 inches in length.
Mix all of the ingredients together in a large bowl until the kale is completely coated.
Oven
Preheat the oven to 390F/ 200C degrees.
Add the kale to a baking tray lined with greaseproof/parchment paper.
Bake for 6-7 minutes or until they are crispy.
It is normal for the edges of the kale to darken.
Keep a close watch on the kale because it burns very quickly.
Air Fryer
Add the kale to the air fryer basket. You might need to cook the kale chips in batches depending on how big your air fryer is.
Bake for 6-7 minutes or until they are crispy.
It is normal for the edges of the kale to darken.
Keep a close watch on the kale because it burns very quickly.
Notes
Storage: This recipe keeps out of the fridge for up to 4 days in an air-tight container. To stop kale chips from going soggy, make sure you leave them to cool completely before adding them to an air-tight container. Store them out of the fridge and freezer. Add a few grains of rice to the container as this will absorb any additional moisture. If the kale chips do go soggy, add them back to the air fryer or oven for a couple of minutes to crisp them up again. Nutritional Information: The nutritional information is for one serving of the entire recipe.Ingredient SwapsAlmost all ingredients can be swapped for other ingredients. See the section called Ingredients substitutions in the blog post for easy ingredient swaps. Alternative Cooking Methods: This recipe also works best in a dehydrator. In fact a dehydrator is the best type of equipment as it will result in the crispiest kale chips that are never burned.