Crispy Kale Chips (2 Ways)

Kale chips are the kind of snack that feels both indulgent and virtuous. Light, crisp, and packed with flavor, they’re a great way to use up kale when you’re not in the mood for another sauté. These two versions—classic sea salt and smoky paprika—are simple, crave-worthy, and easy to make in batches.

Ingredients:

• 1 bunch kale (dino or red Russian), stems removed, torn into large pieces

• 1–2 tbsp olive oil

• Sea salt

For Smoky Paprika Version:

• 1/2 tsp smoked paprika

• Optional: pinch of garlic powder or nutritional yeast

Instructions:

1. Preheat oven to 300°F.

2. Wash and dry kale thoroughly—dry leaves = crispier chips!

3. Toss kale pieces in olive oil and a pinch of sea salt. For the smoky version, add paprika and any other spices you like.

4. Spread out on a parchment-lined baking sheet in a single layer.

5. Bake for 20–25 minutes, flipping halfway, until crispy but not browned.

6. Let cool for a few minutes—they’ll crisp even more as they cool.

CSA Spotlight: Kale from the farm is extra tender and flavorful—perfect for chips. Try mixing dino and red Russian for variety.

Storage Tip: Store in an airtight container for up to 3 days (if they last that long!).

Make it a Meal: Serve as a crunchy topping on soups, grain bowls, or alongside a sandwich.