Crispy Kale Chips Recipe – Garlic Smoked Paprika Snack

Last Updated on 4 months by Neha Deshmukh

Crispy Kale Chips Recipe – Garlic Smoked Paprika Snack

Hey everyone! If you’re anything like me, you’re always on the lookout for a healthy snack that actually tastes good. And let me tell you, these crispy kale chips are a game-changer. I first stumbled upon this recipe when I was trying to find a way to sneak more greens into my diet, and now it’s a regular thing in my kitchen. They’re seriously addictive – crunchy, flavorful, and so much better for you than regular chips!

Why You’ll Love This Recipe

These aren’t your average health food. They’re unbelievably crispy, packed with flavour thanks to the garlic and smoked paprika, and super simple to make. Plus, they satisfy that salty, crunchy craving without any guilt. Honestly, once you try homemade kale chips, you’ll never go back to store-bought! They’re perfect for a quick snack, a party appetizer, or even a healthy addition to lunchboxes.

Ingredients

Here’s what you’ll need to make a batch of these delicious chips:

• 1 bunch kale leaves
• ½ – 1 teaspoon garlic seasoning or salt (adjust to your taste!)
• ½ – 1 teaspoon smoked paprika
• 1-2 teaspoons olive oil
• Sea salt for sprinkling (optional)

Ingredient Notes

Let’s talk ingredients for a sec, because quality makes a difference!

• Kale: Kale is a nutritional powerhouse! It’s loaded with vitamins A, C, and K, plus antioxidants. You can use curly kale, lacinato kale (also known as dinosaur kale), or even red kale for this recipe. I personally prefer curly kale as it gets extra crispy.
• Smoked Paprika: This is where the magic happens. Smoked paprika adds a lovely smoky flavour that really elevates these chips. There are different types – sweet, bittersweet, and hot. I usually go for bittersweet for a nice balance, but feel free to experiment!
• Olive Oil: A good quality extra virgin olive oil is best. It not only adds flavour but also helps the kale get nice and crispy. Don’t skimp here!

Step-By-Step Instructions

Alright, let’s get cooking! It’s easier than you think.

1. First, preheat your oven to 275°F (135°C). Then, line a baking sheet with parchment paper. This prevents sticking and makes cleanup a breeze.
2. Now, wash your kale thoroughly. Remove the tough stems and tear the leaves into bite-sized pieces. I find a salad spinner is super helpful for getting the kale completely dry.
3. Place the dried kale leaves in a large bowl. Drizzle with olive oil and toss until every leaf is lightly coated. You don’t want them swimming in oil, just evenly coated.
4. Sprinkle on the garlic seasoning and smoked paprika. Toss again to make sure everything is well combined.
5. Spread the kale in a single layer on the prepared baking sheet. It’s important not to overcrowd the pan, or the kale will steam instead of crisping up.
6. Bake for 10 minutes. Then, rotate the pan and bake for another 10-12 minutes, or until the kale is crispy around the edges. Keep a close eye on it during the last few minutes to prevent burning!
7. Remove from the oven and let the kale cool on the baking sheet for about 5 minutes. They’ll get even crispier as they cool.
8. Finally, sprinkle with a little sea salt (if you like) and serve immediately. Enjoy!

Expert Tips

Want to make sure your kale chips are perfect? Here are a few of my go-to tips:

• Dry, Dry, Dry: Seriously, the drier the kale, the crispier the chips. Don’t skip the salad spinner or paper towel pat-down!
• Single Layer is Key: Overcrowding the baking sheet is the enemy of crispiness.
• Don’t Burn It!: Keep a close eye on the kale during the last few minutes of baking. Burnt kale is no fun.
• Seasoning is Your Friend: Don’t be afraid to experiment with different seasonings.

Variations

This recipe is super versatile! Here are a few ideas to spice things up:

• Vegan: This recipe is naturally vegan!
• Gluten-Free: Yep, these are gluten-free too.
• Spice Level: If you like a little heat, add a pinch of cayenne pepper or use hot smoked paprika. My friend, Priya, loves adding a dash of chilli flakes!
• Festival Adaptations: These make a fantastic healthy snack for gatherings like Diwali or Holi. A much lighter alternative to all the sweets!
• Cheesy Kale Chips: For a treat, sprinkle with nutritional yeast before baking for a cheesy flavour.

Serving Suggestions

These are great on their own, but also pair well with:

• A side of hummus or guacamole
• As a topping for salads
• Crumbled over soups

Storage Instructions

Okay, let’s be real – these are best enjoyed fresh. But if you have leftovers, you can store them in an airtight container at room temperature. However, they will lose some of their crispness. To help maintain crispness, you can try layering them with paper towels in the container.

FAQs

Got questions? I’ve got answers!

• What’s the best way to wash kale for chips? A salad spinner is your best friend! But if you don’t have one, just rinse the kale thoroughly and pat it dry with paper towels.
• Can I use different seasonings instead of garlic and smoked paprika? Absolutely! Try onion powder, chili powder, cumin, or even Italian seasoning.
• Why is it important to dry the kale thoroughly? Because wet kale will steam instead of crisping up in the oven.
• How do I know when the kale chips are done? They should be crispy around the edges and not floppy.
• Can I make these in an air fryer? Yes! Air fry at 350°F (175°C) for 6-8 minutes, shaking halfway through.