If you crave something crispy and salty without the guilt, these baked kale chips are your answer. They transform simple curly kale into a light, addictive snack with just a few ingredients. Once you master the technique, these baked kale chips will become your go-to healthy treat.
Craving a delicious Baked Kale Chips? You've come to the right spot! From Snacks favorites to amazing Chicken Breast Recipes recipes, there's something here for everyone.
Why You’ll Love This Baked Kale Chips
- Incredibly crunchy: They deliver a shatteringly crisp texture without the grease.
- Endlessly customizable: Start with salt and oil, then add cheese, spice, or herbs.
- Minimal effort: Just 10 minutes of prep and 15 minutes in the oven.
- Fun greens: A magical transformation that makes eating kale enjoyable.
Ingredients & Tools
- 1 large bunch of curly kale (about 200 g or 6–7 cups, torn)
- 1 tablespoon extra virgin olive oil
- 1/4 teaspoon fine sea salt, plus more to taste
- 1/4 teaspoon garlic powder (optional)
- 1/8 teaspoon smoked paprika (optional)
- 1 tablespoon nutritional yeast (optional, for a cheesy flavor)
Tools: Large baking sheets, parchment paper, a large mixing bowl, a salad spinner (highly recommended)
Notes: Curly kale works best for crispiness. Use fine salt for even distribution, and just enough oil to lightly coat.
Nutrition (per serving)
| Calories: | 58 kcal |
| Protein: | 2 g |
| Fat: | 4 g |
| Carbs: | 5 g |
| Fiber: | 2 g |
Serves: 2–3 | Prep Time: 10 minutes | Cook Time: 15 minutes | Total Time: 25 minutes
Before You Start: Tips & Ingredient Notes
- Dry your kale thoroughly. This is the single most important step for achieving crispiness. Any lingering water will steam the kale in the oven, resulting in soggy chips instead of crispy ones. A salad spinner is your best friend here.
- Why curly kale? Its sturdy, ruffled leaves have more surface area, which means more nooks and crannies to get delightfully crisp. Lacinato (or dinosaur) kale can work, but it tends to be flatter and can sometimes burn more easily.
- Don’t overcrowd the pan. If the kale pieces are piled on top of each other, they’ll steam instead of bake. You want them in a single, even layer with a little space between each piece for the hot air to circulate.
- Season after oil, before baking. Tossing the kale with oil first helps the salt and spices cling to the leaves. If you add salt at the end, it’ll just fall right off your finished chips.
How to Make Baked Kale Chips
Step 1: Preheat your oven to 300°F (150°C). This lower temperature is key—it dehydrates the kale slowly, making it crispy without burning the edges. Line two large baking sheets with parchment paper. This prevents sticking and makes cleanup an absolute breeze.
Step 2: Prepare your kale. Wash the entire bunch thoroughly under cool water. Here’s the trick: you need to get it completely dry. Use a salad spinner—spin it, then maybe even spin it again. Any remaining moisture is the enemy of crispiness. Once dry, grab a sharp knife and slice the leafy parts away from the tough, thick stems. The stems won’t get crispy, so you can compost them or save them for a stir-fry later. Tear the leaves into large, chip-sized pieces. They will shrink down quite a bit in the oven.
Step 3: Toss with oil and seasonings. Place all your torn kale pieces into a large mixing bowl. Drizzle the olive oil over the top. Now, use your hands to massage the oil into the kale. You’ll notice the leaves start to darken slightly and become more flexible—this is a good sign! Once every leaf has a light, glossy sheen, sprinkle over the salt and any optional seasonings. Toss everything gently with your hands again to ensure every nook and cranny is seasoned.
Step 4: Arrange on baking sheets. Divide the kale between your two prepared baking sheets, spreading it out into a single, uncrowded layer. If the pieces are overlapping, they’ll steam each other and become chewy. A little space between each piece allows the hot air to circulate and work its crisping magic evenly.
Step 5: Bake to perfection. Place the baking sheets in the preheated oven. Bake for 10 minutes, then rotate the pans (front to back, and top rack to bottom rack) for even cooking. Bake for another 5–8 minutes. You’re looking for the chips to be dry, crisp, and lightly browned at the edges, but not dark brown. They will continue to crisp up a bit as they cool.
Step 6: Cool completely. This is the final crisping stage! Remove the pans from the oven and let the chips cool right on the baking sheets for at least 5–10 minutes. As they cool, they’ll become even crispier. Now, dig in. They are best enjoyed the day they are made, as they can lose their crunch over time.
Storage & Freshness Guide
- Fridge: Not recommended—they lose crispness quickly.
- Freezer: Do not freeze; they will become soggy.
- Reviving: If chips soften, re-crisp in a 300°F oven for 2–3 minutes.
Serving Suggestions
Complementary Dishes
- A creamy soup — Think tomato basil or a velvety potato leek. The crispness of the chips provides a wonderful textural contrast to a smooth, warm soup.
- On top of a grain bowl — Crumble these chips over a bowl of quinoa or rice with roasted veggies and a tahini dressing for an incredible crunch factor.
- Alongside a sandwich — Swap out your usual side of fries or potato chips for a pile of these. They add a green, crispy element that feels both wholesome and indulgent.
Drinks
- A crisp lager or pale ale — The bitterness of the beer cuts through the slight richness of the oil and makes for a refreshing, pub-style snack pairing.
- Sparkling water with lemon — The bubbles and citrus cleanse the palate between bites, keeping each chip tasting fresh and vibrant.
- Iced herbal tea — A cool, unsweetened mint or chamomile tea complements the savory, earthy notes of the kale without overpowering it.
Something Sweet
- Dark chocolate-dipped strawberries — After a savory, salty snack, the combination of rich chocolate and sweet, juicy fruit is a perfect, light way to finish.
- A small scoop of lemon sorbet — The bright, tart flavor is a palate-cleansing dream that feels refreshing and light after the savory chips.
- Medjool dates with almond butter — For a quick, no-bake treat, the natural caramel sweetness of the date pairs beautifully with the salty, crispy memory of the kale chips.
Top Mistakes to Avoid
- Mistake: Not drying the kale enough. I’ve messed this up before too, and it’s the fastest route to soggy, steamed kale rather than crispy chips. Water is the enemy here, so be thorough with that salad spinner or kitchen towels.
- Mistake: Baking at too high a temperature. It’s tempting to crank the heat to speed things up, but this will burn the delicate edges of the kale before the thicker parts have had a chance to crisp up. Low and slow is the way to go.
- Mistake: Overcrowding the baking sheet. If the kale pieces are piled on top of each other, they’ll trap steam. This creates a humid environment that prevents crisping and leads to a chewy texture. Use two pans if you need to.
Baked Kale Chips
Learn how to make perfectly crispy Baked Kale Chips with this easy recipe. A healthy, addictive snack ready in 25 minutes. Get the full recipe now!
Ingredients
For the Ingredients
-
1 large bunch curly kale (about 200 g or 6–7 cups, torn)
-
1 tablespoon extra virgin olive oil
-
1/4 teaspoon fine sea salt (plus more to taste)
-
1/4 teaspoon garlic powder (optional)
-
1/8 teaspoon smoked paprika (optional)
-
1 tablespoon nutritional yeast (optional, for a cheesy flavor)
Instructions
-
Preheat your oven to 300°F (150°C). This lower temperature is key—it dehydrates the kale slowly, making it crispy without burning the edges. Line two large baking sheets with parchment paper. This prevents sticking and makes cleanup an absolute breeze.01
-
Prepare your kale. Wash the entire bunch thoroughly under cool water. Here’s the trick: you need to get it completely dry. Use a salad spinner—spin it, then maybe even spin it again. Any remaining moisture is the enemy of crispiness. Once dry, grab a sharp knife and slice the leafy parts away from the tough, thick stems. The stems won’t get crispy, so you can compost them or save them for a stir-fry later. Tear the leaves into large, chip-sized pieces. They will shrink down quite a bit in the oven.02
-
Toss with oil and seasonings. Place all your torn kale pieces into a large mixing bowl. Drizzle the olive oil over the top. Now, use your hands to massage the oil into the kale. You’ll notice the leaves start to darken slightly and become more flexible—this is a good sign! Once every leaf has a light, glossy sheen, sprinkle over the salt and any optional seasonings. Toss everything gently with your hands again to ensure every nook and cranny is seasoned.03
-
Arrange on baking sheets. Divide the kale between your two prepared baking sheets, spreading it out into a single, uncrowded layer. If the pieces are overlapping, they’ll steam each other and become chewy. A little space between each piece allows the hot air to circulate and work its crisping magic evenly.04
-
Bake to perfection. Place the baking sheets in the preheated oven. Bake for 10 minutes, then rotate the pans (front to back, and top rack to bottom rack) for even cooking. Bake for another 5–8 minutes. You’re looking for the chips to be dry, crisp, and lightly browned at the edges, but not dark brown. They will continue to crisp up a bit as they cool.05
-
Cool completely. This is the final crisping stage! Remove the pans from the oven and let the chips cool right on the baking sheets for at least 5–10 minutes. As they cool, they’ll become even crispier. Now, dig in. They are best enjoyed the day they are made, as they can lose their crunch over time.06
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