These Spicy Kale Chips are crunchy, crispy, oven-baked, and a homemade savory snack packed with flavor and a kick, ready in less than 30 minutes with minimal effort.
Are you looking for a munching recipe as an alternative to packaged snacks? I'm happy to introduce my family's favorite spicy kale chips(also these curried almonds).
These spicy kale chips are paper-thin, crispy, and satisfying, just like traditional chips, but lighter. Enjoy straight from the oven or serve with soup or salads like Sweet Potato and Carrot Soup and Chipotle Pasta Salad.
Why wait? Now is the perfect time to make these homemade, spiced kale chips. Trust me, this easy method provides the best results every time you crave a healthy snack.
A Quick Look At The Recipe
- Time & Yield: 30 minutes and 4 Servings.
- Method: Oven-baked.
- Flavor & Texture: Savory, smoky, and garlicky, with a crispy, crunchy texture.
- Heat Level: Mild to medium. But it's easy to customize to your preference.
- Diet: Vegan, gluten-free, low-carb.
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Why You'll All Love This Recipe
⭐️Spring's Favorite!
⭐️Delicious than the store-boughts.
⭐️Add more greens to your diet, especially if you're not a big fan of greens.
Ingredients Tips & Substitutions
- Kale: Curly kale works best because it bakes up light and crispy. I've tested this recipe with Lacinato (Tuscan) kale, but curly kale consistently gave a crunchier texture.
- Olive Oil: You can substitute with avocado or coconut oil.
- Cayenne (optional): Added for the punch; adjust according to your preference.
- Smoked Paprika: Don't skip it. This gives BBQ-style depth.
- Garlic Powder: I recommend garlic powder over freshly ground garlic.
- Lime & lime zest: For the bright flavors, use a fresh lime or lemon.
- Black Pepper: Use crushed red pepper flakes if you like an extra bite.
Expert Tips
- Drying the Kale is the key: After cleaning and washing, dry the kale pieces thoroughly. You can use a salad spinner or pat them dry with a kitchen towel.
- Gently massage the kale: This process softens the leaves, removes surface moisture, and helps reduce kale's natural bitterness.
- To prevent sticking: Use parchment paper (or a silicone baking mat) to keep the kale from sticking to the baking sheet and to help it crisp evenly.
How To Make Spicy Kale Chips
- Step 1: Preheat oven to 300°F. Remove tough stems, tear kale into large pieces, and dry thoroughly using a salad spinner or clean towel.
- Step 2: Toss kale with oil, salt, garlic powder, cayenne, smoked paprika, and lime zest. Gently massage until every leaf is lightly coated.
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- Step 3: Spread kale in a single layer on a baking sheet. Don't overcrowd-use two pans if needed for proper crisping.
- Step 4: Bake for 20 minutes, flipping halfway through, until crisp. Drizzle with lime juice just before serving and enjoy right away.
♨️How To Adjust The Spice Level
- Mild: Skip the cayenne entirely.
- Medium: Use the full ¼ teaspoon of ceyenne pepper as per the recipe.
- Hot: Increase the cayenne pepper from ¼ to 1 teaspoon.
- BBQ Heat: Add a pinch of chipotle powder for smoky fire.
Storage & Reheat For Kale Chips
- Air-Sealed Container: Transfer and store in a loosely covered air-tight container at room temperature in a cool, dry place.
- To Reheat: If they soften, re-crisp in a 300°F oven for 3-5 minutes.
- Refrigerating & Freezing: This does not store well in the refrigerator or the freezer.
Spicy Kale Chips Frequently Asked Questions
Two things: dry the kale completely and don't overcrowd the pan. Any moisture leads to soggy chips, and overlapping leaves steam rather than staying crisp. Low heat and patience always win here.
Kale tastes bitter because it naturally has bitter compounds. If the leaves aren't massaged with oil, not seasoned enough, or even slightly burnt, the bitterness becomes stronger.
Kale loves bold, simple spices. Garlic powder, smoked paprika, chili powder, cayenne, cumin, onion powder, and black pepper all work beautifully(similar to this Spicy Roasted Butternut Squash Recipe). For a classic touch, nutritional yeast adds a savory, cheesy flavor without dairy.
Yes. Preheat the air fryer to 300°F, arrange the kale in a single layer, cook for 6 minutes or until crispy, and shake halfway through.
To check if kale chips are done, crunch one or gently press it between your fingers. If it feels crisp, you're good to go. Remember, they'll crisp up even more as they cool.
What To Serve With These Kale Chips
If you enjoyed this recipe, please consider leaving a ⭐ star rating and let me know your thoughts in the 📝 comments section below the recipe.
📖 Recipe
Spicy Kale Chips
Ingredients
- 1 lbs curly kale cleaned and dried
- 1½ tablespoons olive oil (See Notes. 1)
- ½ teaspoon salt
- ½ teaspoon garlic powder
- ¼ teaspoon cayenne pepper adjust to taste(See Notes. 2)
- ½ teaspoon smoked paprika
- 1 teaspoon lime zest
- 1 tablespoon lime juice (added after baking)
Instructions
- Preheat oven to 300°F. Remove thick stems and tear leaves into large pieces.
- Make sure the kale are dried thoughly, you can use salad spinner and p
- Place kale in a large bowl and toss with olive oil, salt, garlic powder, cayenne, smoked paprika, and lime zest.
- Gently massage until evenly coated.
- Spread kale in a single layer on a baking sheet.
- Bake for 20 minutes or until they turn crispy, flipping once halfway.
- Just before serving, drizzle with lime juice and enjoy!!
Notes
- Feel free to substitute olive oil with avocado or coconut oil.
- Adjust spice level to your taste: you can skip cayenne for mild, use ¼ teaspoon for medium, one teaspoon for hot, or add chipotle for smoky heat.
- For the best results, always dry the kale completely, remove tough stems, and massage the leaves with oil and spices. Don't overcrowd the pan.
- Store in a loosely covered airtight container at room temperature. If chips soften, reheat at 300°F for 3 minutes. This is not a refrigerator or freezer-friendly recipe.
Nutrition
Additional Info
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Sujatha Muralidhar says
The kale gets perfectly crispy with just the right amount of heat every time I make it. Simple, flavorful, and totally addictive. YUM!