This baked kale chips recipe never fails for a quick crunchy snack that can make anyone love kale! Featuring a rich peanut butter coating, they’re crispy, salty and easy to make. Vegan and gluten-free.

Baked kale chips recipe

If you haven’t tried homemade kale chips yet, you’re missing out! It’s a completely foolproof way to make kale taste amazing, even if you think you don’t like it. In chip form, kale features flavor, crunch and all-round deliciousness.

Kale on a baking tray with peanut sauce

These baked kale chips feature a peanut and orange sauce with hints of garlic and olive oil. And don’t worry, you don’t have to worry about soggy chips, because these turn out extra crispy every time. Give them a go for an easy snack, and you’ll love them served by themselves or with any dip of your choice.

Ingredients for baked kale chips

Ingredients for kale chips
  • Kale. You can use any kale variety of your choice.
  • Olive oil. Here, a good quality olive oil makes all the difference in terms of flavor!
  • Peanut butter. Use any smooth peanut butter of your choice. Alternatively swap for any other nut or seed butter.
  • Salt and garlic powder to add flavor.
  • Orange juice. This will add a hint of tanginess and sweetness. You can also use lemon or lime juice. Freshly-squeezed always works best.

How to make crispy kale chips

Firstly, preheat the oven to 300 degrees F/150 degrees C and line a baking tray with parchment paper.

Meanwhile, trim the kale leaves from the stem, and tear them into smaller pieces. Transfer them to a mixing bowl.

In a smaller bowl, combine the olive oil, peanut butter, salt, garlic powder and orange juice. Whisk together thoroughly, making sure that no lumps remain.

Next, pour the sauce into the bowl with the kale and massage the kale thoroughly for a couple of minutes. Ensure that all of the leaves are evenly coated.

Transfer the kale to the baking tray, arranging it in an even layer. Bake in the preheated oven for 15 minutes, then rotate the tray and bake for 10 minutes more.

Allow the baked kale chips to cool for 5 minutes on the baking tray before serving. Serve immediately, or keep at room temperature, covered, for 2-3 days.

Recipe tips for success

Make sure that the kale is dry. This is very important! After washing the kale, you can either leave it out to dry, or use a dish cloth. Not doing this thoroughly enough will lead to soggy chips.

Kale chips with peanut butter

Make sure that the chips are evenly coated in the sauce. You don’t want some of them to be logged, with others not having enough.

It’s also really important to keep the kale chips in a single layer when baking. Otherwise, they will end up becoming soggy and not crisp up.

Don’t skip cooling the chips for 5 minutes, because this allows them to crisp up even further.

Other vegan snack ideas

Baked kale chips

If you give this vegan white bread recipe a go, be sure to tag me on Instagram (@earthofmariaa) so I can see your creations, and leave your feedback in the comments below.

Baked kale chips recipe

Get the Recipe: Baked Kale Chips Recipe

This baked kale chips recipe never fails for a quick crunchy snack that can make anyone love kale! Featuring a rich peanut butter coating, they're crispy, salty and easy to make.

Ingredients

  • 1/2 lb kale
  • 2 tbsp olive oil
  • 2 tbsp peanut butter
  • 1/2 tsp salt
  • 1/2 tsp garlic powder
  • 1/4 cup orange juice

Equipment

  • Mixing bowl
  • Conventional oven

Instructions 

  • Preheat the oven to 300 degrees F/150 degrees C and line a baking tray with parchment paper.
  • Trim the kale leaves from the stem, and tear them into smaller pieces. Transfer them to a mixing bowl.
    1/2 lb kale
  • In a smaller bowl, combine the olive oil, peanut butter, salt, garlic powder and orange juice. Whisk together thoroughly, making sure that no lumps remain.
    2 tbsp olive oil, 2 tbsp peanut butter, 1/2 tsp salt, 1/2 tsp garlic powder, 1/4 cup orange juice
  • Pour the sauce into the bowl with the kale and massage the kale thoroughly for a couple of minutes. Ensure that all of the leaves are evenly coated.
  • Transfer the kale to the baking tray, arranging it in an even layer. Bake in the preheated oven for 15 minutes, then rotate the tray and bake for 10 minutes more.
  • Allow the baked kale chips to cool for 5 minutes on the baking tray before serving.

Video

Notes

These kale chips are best eaten immediately, but you can keep them stored, covered, at room temperature for 2-3 days.
Calories: 145kcal, Carbohydrates: 8g, Protein: 5g, Fat: 12g, Saturated Fat: 2g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 7g, Sodium: 349mg, Potassium: 366mg, Fiber: 1g, Sugar: 2g, Vitamin A: 5695IU, Vitamin C: 76mg, Calcium: 91mg, Iron: 1mg