Smoked Kale Chips Recipe

5 from 2 votes

Smoked Kale Chips Recipe

Smoke roasted kale chips simply seasoned with good olive oil and sea salt. Crispy, crunchy, and mildly smoky. This is a healthy and delicious snack cooked on the smoker!

Prep Time30

Cook Time30

Course: Appetizer

Cuisine: American, vegetarian

Servings: servings

Author: Mary Cressler

Cost: $8.00

Equipment

2 sheet pans (Plan one sheet tray per bunch of kale)

Ingredients

2 bunches kale (Rinsed, dried, and stems removed. Important: The kale NEEDS to be dry prior to seasoning and smoking.
¼ cup extra virgin olive oil (Use 2 tablespoons per bunch)
2 teaspoons kosher salt (Use 1 teaspoon per bunch)
1 teaspoon coarse black pepper (Use ½ teaspoon per bunch)

Instructions

Prep and Season: Set smoker to 275 degrees Fahrenheit using fruit wood like apple or cherry. Place the kale in a sheet tray (one bunch of kale per sheet tray). Coat with olive oil, salt, and pepper. Using your hands, gently massage and incorporate the olive oil and seasoning with the kale.
Smoke: Place the sheet trays on the smoker (ideally you have shelves). Smoke for 20 minutes. Then stir up the kale using a spatula as the kale toward the outer edge will crisp up faster. Continue smoking another 10 minutes at which point the chips should all be crispy.
Serve: Remove and serve immediately. These will last up to 24 hours and still be crispy if you don't enclose them.

Nutrition