Baked Kale Chips with Sea Salt Recipe
Baked kale chips with sea salt prove healthy snacks can be crispy, addictive, and zero guilt, unlike your ex’s texts.
Toss kale leaves with a drizzle of oil, sprinkle sea salt, and bake until crunchy without losing sass or flavor.
Perfect for binge-watching shows, impressing brunch guests, or pretending you’re adulting responsibly while snacking.
This snack balances nutrition, crunch, and low-calorie indulgence, making kale slightly less intimidating and infinitely more enjoyable.
Serve fresh, because soggy kale chips are sad, and life is too short for limp leaves.
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Ingredients
- 4 cups fresh kale stems removed and leaves torn
- 1 –2 teaspoons olive oil
- ½ teaspoon sea salt or to taste
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Method
- Preheat oven to 350°F (175°C).
- Wash and thoroughly dry kale leaves.
- Toss kale with olive oil in a large bowl until lightly coated.
- Spread leaves in a single layer on parchment-lined baking sheet.
- Sprinkle sea salt evenly over kale.
- Bake 12–15 minutes, flipping halfway, until edges are crisp but not burnt.
- Let cool slightly and serve immediately.
Baked Kale Chips with Sea Salt Recipe
Crispy, oven-baked kale leaves sprinkled with sea salt, ideal for quick, healthy, vegan snacking.
Ingredients
Method
- Preheat oven to 350°F (175°C).
- Wash and thoroughly dry kale leaves.
- Toss kale with olive oil in a large bowl until lightly coated.
- Spread leaves in a single layer on parchment-lined baking sheet.
- Sprinkle sea salt evenly over kale.
- Bake 12–15 minutes, flipping halfway, until edges are crisp but not burnt.
- Let cool slightly and serve immediately.
Notes
Nutritional Values (per serving)
- Calories: 60
- Total Fat: 3g
- Saturated Fat: 0.5g
- Carbohydrates: 7g
- Fiber: 2g
- Protein: 2g
Vitamins & Minerals (per serving)
- Vitamin A: 55%
- Vitamin C: 45%
- Calcium: 8%
- Iron: 10%
- Vitamin K: 200%
Notes & Tips
- Use fresh kale for maximum crispiness.
- Don’t overcrowd the pan; leaves need space to crisp.
- Experiment with spices like smoked paprika or garlic powder for flavor twists.
- Store cooled chips in an airtight container, but eat within a day to avoid sogginess.
- Flip halfway through baking for even crisping.
