The Best Whole30 Kale Chips Recipe (Paleo,GF,DF,Vegan)
This Whole30 kale chips recipe is THE BEST! They are super easy to make, versatile and a great approved snack or green to add to your daily meals. If you follow the recipe, these kale chips come out perfectly crisp, salty and are seriously so good!
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This is one of my absolutely favorite Whole30 approved and paleo friendly recipes. After removing a lot of junk from my diet over the past few years, these actually taste BETTER to me know than potato chips. I never thought I would say that, but our taste buds really do change.
These are so good, and if you follow the directions you can bag them up and they stay crispy. Just like real chips. I actually brought them on a trip to Alabama while back, and they even stayed crispy IN MY CAR in over 100 degree heat. You can’t beat that!
Since kale is such a healthy food, I think sometimes it gets a bad rap – but I’ve turned many kale haters into kale lovers with this recipe (including my daughter) When a kid eats greens in their purest form you know they must be good!
Soo, if you are skeptical but want more veggies in your life – try out what I consider – the best kale Whole30 kale chips recipe – and let me know what you think!
Why Eat Kale?
Kale is a nutritional powerhouse and provides numerous health benefits! Below are a few reasons to eat kale – in this Whole30 kale chip recipe, in your favorite salad, in soups, green smoothies, etc. – wherever you can fit it in!
- Kale is one of the most nutrient dense foods on the planet. It contains Vitamin A, Vitamin K, Vitamin C, Vitamin B6, Manganese, Calcium, Potassium and Magnesium among many other nutrients.
- It’s an extremely versatile vegetable (I use it in soups, as chips, sauté it, pan sear it, add it to omelettes, smoothies, etc. – the list goes on! (If you are on a Whole30 round, I am sure you are looking for ways to eat vegetables with every meal – and this is a perfect one!)
- Its loaded with antioxidants
- Its low calorie, low carb and contains a minimal amount of protein
- It holds salad dressings and sauces really well, especially when you massage it into the leaves
- This easy recipe is Whole30 and Paleo friendly, naturally vegan, gluten and dairy free!
What I eat these Whole30/Paleo Approved Kale Chips With
I try to incorporate greens (or veggies) with every meal, and these come in handy for breakfast all the time.
I have a side of them with my green smoothies, eggs, or anything else I am eating for breakfast or lunch. They also serve as a great topping to something that you want a little crunch or flavor with, such as chicken or salmon, and of course – they are a perfect snack anytime, anywhere.
Related: Best Healthy Breakfast Ideas for Sustainable Weight Loss
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The Best Whole30 Kale Chips Recipe
Whole30 Kale Chips Recipe Ingredients
- *6-7 cups Kale leaves, loosely packed/measured. Wash, dry well, remove stems and break into even pieces to ensure even cooking (I prefer curly kale or dinosaur kale, but you can try with other leafy greens, too!)
- 2 TBSP. Extra Virgin Olive Oil or 2 TBSP avocado oil
- ¼ TSP. Sea Salt
- 2 TBSP Nutritional Yeast
- 1.5 TBSP Tahini
- 1-2 TSP. coconut aminos
- 1.5 TSP Apple Cider Vinegar or squeeze of lemon juice
- ½ TBSP garlic powder
- ¼ TBSP turmeric (optional)
- Black pepper
- parchment paper
- Baking Sheets
- Feel free to experiment with additional spices of choice (chili powder, onion powder, cumin, paprika, etc.)
*Because it tests high on EWG’s “Dirty Dozen” list for pesticide residue, I do recommend buying organic kale from the grocery store or farmers market and washing it REALLY well. For crispy chips, make sure it’s completely dry using either paper towels and/or a salad spinner.
Whole30 Kale Chips Recipe Instructions
- Preheat oven to 300, move oven rack to second from bottom or middle.
- Toss dry raw kale in large bowl with all remaining ingredients, making sure to coat all pieces well.
- Spread kale in a single layer on parchment covered baking sheet / cookie sheets. Make sure not to crowd kale and spread out evenly, working in small batches as needed.
- Cook for 12 minutes on second to bottom rack, toss and cook for an additional 5-10 minutes, tossing as needed. Keep a close eye to make sure they don’t burn!
- Once crispy, but not burnt, turn oven off and move rack to top. Leave kale in oven for additional 5-10 minutes to cool, then remove and finish cooling to room temperature.
- For best results store in airtight container for up to 3 days.
* Too much liquid or packing kale to closely together on baking sheets will result in less of a crispy “chip.”
Whole30 Kale Chips Recipe FAQs
Can I substitute ingredients in the kale chips recipe to suit my taste preferences or dietary restrictions?
Yes, although I would recommend only swapping similar ingredients, such as another nut or seed butter for the tahini, lemon juice for the apple cider vinegar, in exact amounts. Otherwise, the results may vary.
How do I prevent my kale chips from turning out too salty?
The recipe calls for ¼ teaspoon of sea salt, but individual preferences vary. To control the saltiness, start with less than the recommended amount and adjust to taste. You can also try low-sodium alternatives or omit the salt entirely if you’re looking to reduce sodium intake.
Can I make a larger batch of kale chips and store them for a more extended period?
While the recommended storage is up to 3 days in an airtight container for optimal freshness, you can experiment with larger batches. Keep in mind that storing them for an extended period may affect their crispiness. Consider testing a small batch first to see if the texture meets your satisfaction after an extended storage period.
Are there alternative cooking methods for making kale chips if I don’t have an oven?
A lot of people have great success with an air fryer although I’ve never tried it! Adjust the settings accordingly and keep a close eye on them to achieve the desired crispiness without burning.
5. Can I freeze kale chips for later use?
Freezing kale chips is not recommended, as it may affect their texture and result in a loss of crispiness. For the best eating experience, it’s advised to enjoy them fresh or within the recommended storage period of up to 3 days.
***If you make this recipe, please take a picture and share on instagram, and make sure to tag me! @elenanicolehealth
