Go Back

Low-Sodium Kale Chips Recipe

These low-sodium kale chips are a light, crispy snack made with simple ingredients and reduced salt. Baked to achieve a satisfying crunch, they offer balanced flavor without excess sodium. Easy to prepare and customize, they are perfect for mindful snacking or serving as a healthier side option.
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Snack
Cuisine: American
Calories: 80
Ingredients Equipment Method Notes

Ingredients
  

Kale Chips
  • 1 bunch kale (stems removed, torn into pieces)
  • 1 tbsp olive oil
  • 1/4 tsp sea salt
  • 1/2 tsp garlic powder (optional)

Equipment

  • Mixing Bowl
  • Baking Sheet
  • Oven
  • Parchment Paper
  • Tongs

Method
 

  1. Preheat oven to 300°F (150°C). Line a baking sheet with parchment paper.
  2. Wash and thoroughly dry kale leaves. Remove stems and tear into bite-sized pieces.
  3. Toss kale with olive oil, reduced salt, and optional seasoning until evenly coated without excess oil.
  4. Spread kale in a single layer on the baking sheet to allow even crisping.
  5. Bake for 12 to 15 minutes until crisp. Monitor closely to prevent over-browning.
  6. Cool slightly before serving. Chips will crisp further as they cool.

Notes

Adjust baking time for crispier or softer texture. Ensure kale is fully dry before baking. Avoid freezing, as chips lose crispness. Handle gently after baking. Customize flavors with herbs or spices. Store in airtight container up to two days for best texture.