This is the only kale chips recipe you’ll ever need— crispy, never greasy, with just the right amount of salt—make them as a snack or as a side—and then pile them high! They add a crisp element to many a dish or offer a healthy alternative to the classic potato chip.
For more veggies that are crisp and delicious, try my jicama fries or zucchini fries.
A Handful of Kale
Like any leafy green, when it cooks down, it really means it, so don’t be shy. These kale chips are easy to snack your way through. The first time I ate these chips was at a college potluck and I’ve been making them ever since.
You could say those potlucks were my gateway meals to loving vegetables—so I’ll always be grateful. Since these baked kale chips were one of the first things that I learned to make, I’ve made plenty of variations over the years. My favorite, of course, is the cheesy version I make with parmesan… yum.
Once you get the method down, you can have these easy, heathy, green treats in no time. No trip to TJ’s required. They add crispy greens to any meal or snack.
Go ahead, eat them by the handful. It’s a vegetable! It just happens to be crisp and delicious. – Linds x
What Kind of Kale Is Best?
Both curly, and flat kale (i.e. lacinato kale) will work here. There are pros and cons to each, here’s what you should know:
- Curly kale – this recipe is written for curly kale (the bake times differ a bit). I find the curls trap more oil and seasoning, giving you a more flavorful chip. The only thing to keep in mind here is you’ll want to lay the kale as flat as possible on the baking sheet, curly kale has a tendency to fold over onto itself.
- Flat kale – the surface will bake more evenly and doesn’t require the same amount of cook time.
How to Flavor Baked Kale Chips
We love a simple salt and pepper seasoning on this baked kale chips recipe, but you can get as creative as you like. Feel free to mix and match the seasoning from the recommendations below.
I do suggest always adding salt (unless you’re using a spice mix with salt, or parmesan). 3/4 – 1 teaspoon per large bunch is typically just right–if you don’t have a salty palette, consider starting with less and seasoning more after they’ve baked.
- Classic: salt + pepper
- Spice: cayenne pepper, crushed red pepper flakes, or chili powder
- Flavor: cumin, paprika, garlic powder, onion powder, or curry powder
- Crunch: sesame seeds
- Cheese: grated parmesan or nutritional yeast (vegan alternative)
How to Make Kale Chips in the Oven
1. Rinse kale.
2. Dry completely, I like to do this by wrapping it in clean kitchen towels, you can also use a salad spinner.
3. Remove large kale stems.
4. Chop kale into small chips.
5. In a large bowl toss the kale in oil and seasoning.
6. Place on a baking sheet, in a single layer.
How do You Make CRISPY Kale Chips in the Oven?
The key to crispy chips? Baking them at a lower temperature for a longer period. I know it’s a pain, but trust me! It’s worth it!
How do You Make Kale Less Bitter?
The low and slow cooking process, coupled with delicious olive oil and seasoning result in bitter-free kale chips. That said, if you’re extremely sensitive to bitter kale, you can also massage the oil into the kale until it starts to soften a bit.
How to Store Kale Chips (+ Keep Them Crispy)!
Any baked kale chips recipe get less crispy over time (ours are preservative free!), so they’re best enjoyed right out of the oven, or once they’ve cooled a bit. I store these on the counter for 1-2 days, in a large airtight container. Note that you shouldn’t put them in an airtight container until they’ve cooled completely, otherwise your chips will all soften. Resealable baggies won’t protect their shape.
Psst–A reader suggested adding raw rice to your airtight container to help absorb moisture. Haven’t tried this, but it makes sense to me!
Expert Tips for Success
- Dry your kale REALLY well. In fact, I like to wash it the night before and store it in the fridge wrapped in kitchen towels.
- The kale will crisp at different rates, so I check them every 8 minutes, and remove the ones that have crisped to a plate. The ones that have more time to go, I toss on the baking sheet so they cook more evenly.
- Don’t use too much oil, if you drench them, they won’t crisp up.
- Don’t overcrowd the pan! In fact, you want the kale to touch as little as possible. It’s best to bake your kale chips in the oven in batches, so the chips have plenty of air circulating around them so they can crisp. An overcrowded pan results in “steamed” veggies instead.
More Baked Veggie Sides
Kale Chips
Print Recipe Pin RecipeIngredients
- 1 large bunch kale I prefer curly, but flat (lacinato) also works
- 1-2 Tbsp avocado or olive oil
- 3/4 teaspoon salt
- 1/4 teaspoon pepper
Optional:
- Additional seasoning // feel free to use a combination of the following 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon paprika, 1 teaspoon curry powder, 1/4-1/2 teaspoon cayenne pepper, 1/4 cup of grated parmesan (skip the salt), 5-6 tablespoons of nutritional yeast, 2 tablespoons sesame seeds
Instructions
- Rinse and dry kale (1 large bunch). I like to do this the night before, wrap rinsed kale in a kitchen towel, and place it in the fridge to ensure it's fully dry. You can also dry it in a salad spinner.
- Remove the large stem in the center, and tear kale into chip-sized pieces.
- Preheat the oven to 225 F (or as low as your oven will go). Option to line 2 baking sheets with parchment paper for easier cleanup.
- Add kale to a large mixing bowl, along with the oil (1-2 tbsp) and seasoning. Toss the kale with your hands to fully coat.
- Spread kale out onto prepared baking sheets. The less you crowd the chips, the crispier they will be, so I like to make sure they're hardly touching, and that the kale lays as flat as possible (curly kale tends to fold over itself).
- Bake in preheated oven for 15 minutes. Remove the pan from the oven and toss the kale, so the chips from the center rotate toward the outside, and vice versa. Bake for an additional 5 minutes. Check the kale–some chips may be crispy, you'll want to remove those and set them aside. Toss the chips that haven't yet crisped together again, and return your pan to the oven. Continue cooking in 5-minute intervals until all your chips have crisped to your liking. (Note: lacinato/flat kale cooks more quickly than curly).
- Allow your chips to cool on the baking sheet (don't place them in a container until they've cooled completely). Taste, and add more seasoning as. you like. Enjoy!
