Crispy Garlic & Herb Kale Chips are the perfect snack. This oven-baked kale chip recipe uses a simple, homemade garlic and herb spice blend, curly kale and avocado oil for an easy, DIY veggie chip that actually tastes good!
Keep reading for how to make this healthy, PCOS-Friendly snack…
Eating enough vegetables has always been a priority for me (as a holistic nutritionist managing my PCOS, it’s kind of required) and, in my opinion, there’s no better way to eat all the kale than with kale chips!
These Crispy Garlic & Herb Kale Chips are my new favourite way to make kale chips at home. They are all things crispy, salty, loaded with flavour, savoury, healthy, nutritious, delicious and pretty darn easy to make too!
MAKING PCOS-FRIENDLY FOOD EASY AND DELICIOUS WITH OVEN-BAKED GARLIC & HERB KALE CHIPS…
With the expectation of the kale, you can definitely make this with some simple pantry ingredients. Garlic powder, onion powder, salt and dried oregano make up this seriously-so-good garlic and herb spice blend and avocado oil has become my new go-to for anything roasted or oven-baked.
It’s simple ingredients that make recipes like this one so good!
Crispy Garlic & Herb Kale Chips
- Total Time: 40 minutes
- Yield: 2-4 1x
Description
Crispy Garlic & Herb Kale Chips are the perfect snack. This oven-baked kale chip recipe uses a simple, homemade garlic and herb spice blend, curly kale and avocado oil for an easy, DIY veggie chip that actually tastes good!
Ingredients
5 cups Kale (washed, dried really well, and torn into pieces)
1 Tbsp Avocado Oil
1/2 tsp Onion Powder
1/4 tsp Garlic Powder
1/4 tsp Dried Oregano
1/4 tsp Sea Salt
Instructions
- Preheat your oven to 300ºF and line 1 or 2 baking sheets with parchment paper or reusable baking mats.
- Place the kale in a large mixing bowl. Drizzle with the oil and lightly massage the kale until each piece is lightly coated in the oil.
- In a small bowl, combine the onion powder, garlic powder, dried oregano and salt to make the garlic & herb spice blend. Reserve about 1/8 teaspoon of the spice blend for later. Sprinkle the garlic & herb spice mixture onto the kale pieces in batches (add about a third of the spice mixture to the bowl then continue to massage it in and repeat until all the spice mixture is used up. I find this distributes the spices evenly to all the chips.)
- Transfer the kale to a baking sheet (you’ll have to bake your kale chips in batches as it’s important to evenly space the kale on the baking sheet so there’s no overlapping) then bake for 9 to 11 minutes or until the kale chips are crispy to the touch.
- Remove from the oven and sprinkle with a few pinches of the reserved spice blend. Let cool slightly then transfer to a plate to serve.
- Repeat until all the kale is used up.
Notes
- This recipe was created using curly kale. For best results, use curly kale.
- These Kale Chips are best enjoyed immediately or within a few hours.
- Prep Time: 10
- Cook Time: 30
HOW TO MAKE THIS HEALTHY GARLIC & HERB KALE CHIPS RECIPE…
Here are some tips to help you make great kale chips:
- It all starts with the kale. I’ve found that the green curly kale is the best for kale chips and will always be my kale chip go-to. It gives each kale chip a tasty crispiness and a slight, kale-like bitterness.
- Tear your kale leaves into pieces (kale chips will shrink in the oven so don’t make them too small – I always aim for 2- or 3-bite pieces) and wash and dry them really well. I use my salad spinner to get most of the water off and then I transfer the kale to a bowl and pat the kale down with a paper towel. Getting your kale dry is key for kale chips.
- I love avocado oil for kale chips (extra virgin olive oil works too) and a little bit goes a long way. You want the kale to be just coated in oil and not soaking in it. Lightly massage the oil into the kale, making sure each piece is just coated (you will notice that curly kale goes from a blue-green to a yellow-green colour when oiled so it’s easy to see any unoiled pieces).
- Bake your kale chips in batches as it’s important to evenly space the kale on the baking sheet so there’s no overlapping (overlapping means uneven baking and potentially soggy or chewy chips). This recipe gives me 3 large baking sheets worth of kale chips.
- Baking temperature is important. If your oven is too hot then the chips will burn before they are done or they might come out chewy or soggy. I’ve had great success with 300ºF and exactly 10 minutes of baking time. (The cooking time could vary depending on your oven.)
HOMEMADE KALE CHIPS RECIPE FAQ…
Why are my kale chips soggy?
Chances are the kale wasn’t completely dry after washing, too much oil was used, the baking sheet was too crowded, they weren’t baked for long enough (likely because the oven temperature was too high).
Can kale chips be stored and how long with kale chips last?
I find homemade, oven-baked kale chips don’t store all that well. Leftovers can be loosely covered on the counter overnight. The kale chips will become chewier and less crispy the longer they are stored.
MORE ABOUT THIS PCOS-FRIENDLY RECIPE FOR HERB & GARLIC SEASONED KALE CHIPS…
My love for kale chips is real.
Really real.
And I can’t believe I am just now posting my first ever kale chip recipe… only about 7 years after the kale chip trend was all the rage. Better late to the party than not at all, I suppose.
But here’s why my crispy, oven-baked kale chip obsession is so strong… I can think of no other way to single-handedly inhale 5 cups of kale without any issue, without even thinking about it.
I bet the kale chip skeptics can’t have just one! (And especially so with this garlicky herb seasoning!)
On those days where all-of-a-sudden it’s 7 o’clock and you’ve barely gotten any veggies on to your plate… it’s kale chips to the rescue. When you discover that forgotten bunch of kale wilting away in the bottom of your fridge (you know, that bunch of kale you swore to yourself you were actually going to use and not let go to waste – I’ve totally been there BTW)… it’s kale chips to the rescue. When you’re watching Netflix and all you want are salty, crispy potato chips (yep, I’ve been there too)… it’s kale chips to the rescue.
Although I don’t truly believe I could convince anyone that kale chips are the new potato chip (let’s be real, the potato chip industry isn’t going anywhere anytime soon), I do believe kale chips are an amazing, lighter and healthier alternative to the classic chip. It’s a PCOS-Friendly Food Swap (as I like to call it) to a rather unfriendly snack-food for those of us who have PCOS and are struggling to control symptoms like irregular periods, acne and weight gain (to name a few!).
And when kale chips are this crispy and this delicious (hello, garlic & herb flavour explosion!), it’s a PCOS-Friendly Food Swap I’m ok with!
YUM!
I HOPE YOU LIKE THIS RECIPE AS MUCH AS I DO! IF YOU GIVE THIS CRISPY GARLIC & HERB KALE CHIPS RECIPE A TRY LET ME KNOW IN THE COMMENTS BELOW AND BE SURE TO SHARE A PICTURE ON INSTAGRAM USING THE TAGS @ALWAYSNOURISHED. I LOVE TO SEE WHAT YOU’RE COOKING!
Thank you for supporting Always Nourished and making recipes like this one possible!
Rebecca Dwyre is the holistic nutritionist, recipe creator and photographer behind Always Nourished. Being diagnosed with PCOS in 2018 was unexpected and devastating for her. Since then she’s been on her own PCOS Freedom journey and has learned so much about managing Polycystic Ovary Syndrome with food and lifestyle that she’s made it her mission to share what she has learned so that other women with PCOS don’t have to struggle like she did. 
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