These are the best crispy kale chips I’ve eaten. Making these satisfying, healthy chips is easy when you’re craving something salty and crispy. The addition of gomasio adds a fun flavor kick with nutritious sesame seeds and seaweed.
Special Diet Dairy free, Gluten free, Low Carb, Paleo, Vegan
Preheat oven to 325F (160 C). If you have a convection setting, use it. It will help dehydrate your chips more quickly and evenly.
Wash the kale leaves, and remove the woody stems. Cut the leaves into small pieces.
Dry the leaves thoroughly as excess water can leave your kale chips soggy rather than crispy. (I use a salad spinner to dry them well quickly.)
Spread the dry kale leave pieces out in a single layer on a baking sheet. (I prepare the baking sheet with a sheet of parchment paper to protect it.)
Spray the kale with a fine mist of extra virgin olive oil. You want to just lightly cover the kale with oil. Too much oil can leave your chips soggy.
After around 10 minutes, start checking on the kale pieces. Some will likely have begun to turn golden in color around the edges. I usually check on any small pieces that are golden to see if they are already crispy, and if so I remove them from the baking sheet before putting the rest back into the oven to finish baking.
Every few minutes, check on the chips, removing those that are crispy and leaving the rest to bake further until you have finished crisping up all of your kale leaves.
Sprinkle the crispy kale with a generous helping of gomasio. Mine is salty enough and has enough flavor that I don't need to add anything else, but you can also add salt, pepper, and other herbs and spices to taste.
These are best when eaten immediately, but I have been able to successfully store them in airtight containers for several days. (If they aren't fully dehydrated, though, you may end up with moldy chips when trying to store them. So be careful when storing and use common sense before eating stored chips.