Lemon Garlic Kale Chips
Zesty lemon garlic kale chips. Homemade kale chip recipe. Easy whole30 snack for on-the-go. These healthy paleo kale chips are made with just a few ingredients and are SO easy to make!
Favorite snack alert!!!
For years, seriously years, I have been spending my entertainment cash on kale chips over movies and hair tints.
I don’t care what anybody says, kale chips are for today.
They aren’t gross grass-food for the rabbits, contrary to what some people I have talked to say…
They are food… snacks… deliciousness for the modern woman or man; please and thank you.
Can you tell I’m very passionate about this subject?
In all my years of craving kale chips above all other snacks, I have only once ventured out to make them at home once.
The first try was a majorly epic flop!
They turned out soggy in the center and burnt on the edges; I have one word for that and it’s: yuck!
Since I have been dreaming about kale chips lately, and couldn’t find any in the nearby stores (because we have VERY limited options), I decided to try another round of homemade kale chips…
And YUM!
We have a winner!
zesty lemon garlic kale chips
These zesty kale chips are loaded with all the pop and zing from lemons and some serious spice from that garlic and red pepper flakes.
It’s all just good enough to make me think I’m eating them right outta the bag!
Now that I have smashed the kale chip game at home, I’m really thinking about venturing out to some other flavors. 🙂
I’m already dreaming of all the flavor combos already.
Vegan nacho cheese here I commmmme!
These kale chips are a healthy snack for on-the-go!
The fact of these chips being whole30 and vegan is just a major bonus.
One of the best ways to store these kale chips is in these glasslock containers on the countertop… within snacking distance, of course. 🙂
More like this:
How To Make Homemade Plantain Chips
Ingredients
- 1 1/2 large bunches of kale
- 1/2 cup tahini
- 2 lemons zest and juice
- 2 tablespoons maple syrup or date paste for whole30
- 1 1/2 teaspoons garlic seasoning
- 1 teaspoon sea salt
- 1/2 teaspoon red pepper flakes
- 1/4 teaspoon fresh cracked black pepper
Instructions
- Preheat oven to 200F. Line 2 baking trays with parchment paper.
- In a large bowl whisk together all ingredients (except kale) until smooth. Wash and remove stems from kale then toss in the large bowl until the leaves are evenly coated.
- Spread kale out on baking trays in a single layer and bake on 200F for about 2 hours or until crisp.
- Once kale is crisp, break the leaves into chip size pieces, then serve.
Nutrition
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Just wanted to say these were unreal and I finished them so quick. I will say I wanted them to be extra crunchy so I kept them in the oven for 2-1/2 hours. But other than that I literally ate them all myself. My husband loved them too. One thing I was going to ask was how long are they good for? Because mine were not as crunchy the second day & I was wondering how you stored them as well. Still just as amazing— just not as crunchy. Thank you for your amazing recipes! For someone who has just recently went paleo, I come to this website when I do my weekly grocery shopping and decide which recipe I want to try! Everything has been a hit.
Thank you Brooklyn! I actually store them in the freezer… it works well and keeps them crunchy, but some some reason they don’t really get cold! 🙂