Crispy Low Histamine AIP Kale Chips
Sometimes simple really is best. These kale chips are light, crispy, and satisfyingly salty, no fancy seasonings needed. With just a little olive oil and sea salt, you’ve got a crunchy snack that’s quick to make, AIP compliant, and histamine friendly.
Ingredients
- 2 large bunches kale, tough stems removed and leaves torn into chip-sized pieces
- 2 Tbsp Extra virgin olive oil can sub with avocado oil
- Sea salt, to taste
Instructions
- Preheat oven to 325°F and line a large rimmed baking sheet with parchment paper.
- Wash kale leaves and dry completely. Place in a large bowl.
- Drizzle with olive oil and massage with your hands until every leaf is lightly coated.
- Sprinkle with sea salt and toss gently.
- Spread kale pieces in a single layer on the prepared baking sheet, leaving space between them. (Bake in batches if needed.)
- Bake for 5–6 minutes, then rotate the pan. Bake for another 1–2 minutes, watching carefully. Remove when the kale is still green with just a touch of crisping on the edges.
- Let sit for 2–3 minutes to crisp up further before serving.
Notes
- Watch the oven closely: Kale chips can go from crisp to burnt in seconds. I’ve found 325°F for 6–7 minutes is the sweet spot, but your oven may vary.
- Dry them well: Any moisture left on the leaves will steam them instead of crisping. A salad spinner or clean dish towel works great.
- Don’t overdo the oil: Massage just enough oil into the leaves to coat them lightly. Too much oil = soggy chips.