Homemade Paleo Kale Chips
**UPDATED** Paleo, Vegan, Gluten-Free, Minimal Ingredients, Allergy-Free, Easy
These homemade Paleo kale chips make a fun and healthy twist to snacking. Enjoy a more than a handful of these low-carb, allergy-free, and kid-approved chips!
Last weekend I took the boys (husband excluded) to the farmers market and gave them a few dollars to pick out anything they wanted – which I don’t condone doing at the candy store…
Luckily for me, our little trip ended with bunches of kale, a pound of asparagus, and one large butternut squash. I can proudly say my boys chose well, which prompted me to make these crisp and salty Kale Chips.
Truth be told, I literally just went grocery shopping and already had that stuff in the fridge. But here’s the thing: when I allow my boys to choose and take part in selecting healthy foods, they will try new things more times than not. 😉 See more healthy eating habits for your family here.
With having two toddler boys, nothing seems to surprise me anymore. But let me tell you, I had the shock of my life when they both asked to try these homemade Paleo kale chips. Not only did they try them, but they ate every last one. It looks like another trip to the farmers market is in store this weekend!
You’ll want to read this blog post in its entirety for more helpful tips and tricks you’d typically by-pass. Or, if you are feeling lucky, jump to the recipe below and get started!
Either way, I’d love to hear how your kale chips turned out, so please leave a comment and share it with your friends and family.
How to Make Homemade Paleo Kale Chips
1. Preheat the oven to 350 degrees. Line an edged baking sheet with parchment paper.
2. Remove the kale leaves from their hearty stalks and place them onto the prepared baking sheet without overlapping.
3. Lightly spray the tops of the kale leaves with avocado spray. Salt to taste.
4. Bake in the preheated oven for 10 to 12 minutes or until crisp.
How to Store Homemade Paleo Kale Chips
Kale chips can be stored in an airtight container for up to a week (if they last that long) on the counter. I’ve heard from a good friend that she stores her kale chips in a brown paper bag at room temperature for up to a week, and it helps draw out any additional moisture, which will help keep the chips nice and crisp!
Essential Equipment for Making Homemade Paleo Kale Chips
Baking Sheet – I love my baking sheets, there is plenty of room and they are easy to clean. (Especially when topped with parchment paper or a silicone mat)!
More Paleo Snack Ideas
Buffalo Hummus – This Paleo buffalo hummus is packed full of heat and is made with a cauliflower base, making this appetizer a must-make for those following a low-carb diet.
Edible Chocolate Chip Cookie Dough – Skip the baking, and eat this edible Paleo chocolate chip cookie dough instead! This yummy cookie dough is so good you almost forget its Paleo!
Mango Guacamole – Grab some grain-free chips and dig into this Paleo grilled mango guacamole dish! Indulge your senses with a sweet mango twist in each bite!
Basic Staples for Making Homemade Paleo Kale Chips
Kale – When it comes to snacking, kale is an excellent alternative to potato chips due to its nutritional profile. Any species of kale will work for this recipe.
Avocado Oil – I love using avocado oil when it comes to baking, because of it’s mild flavor. If you’re not a fan of avocado oil, it can be swapped out with equal parts of olive oil.
Homemade Paleo Kale Chips
- Baking Sheet
- Preheat the oven to 350 degrees. Line an edged baking sheet with parchment paper.
- Remove the kale leaves from their hearty stalks and place them onto the prepared baking sheet without overlapping.
- Lightly spray the tops of the kale leaves with avocado spray. Salt to taste.
- Bake in the preheated oven for 10 to 12 minutes or until crisp.
Nutritional facts aren’t always factual – please use these as a reference only. Speak to a nutritionist about your recommended daily values and for more accurate information.