Our homemade crispy kale chips are super easy! Our recipe takes 20 minutes, and you can customize the chips to your liking. Good!
When I first made kale chips in the oven, I was surprised at how easy it was. You only need kale, a baking sheet, and a hot oven. Then, you can spice it up with spice mixes that are already sitting in your cabinet. I’ve shared a few of my favorites below!
In addition to this kale chips recipe, we have many other kale recipes on the blog. If you happen to have leftover kale, a few of my favorites are tahini kale bean salad, kale pesto pasta, and our soup and kale soup.
Key Ingredients
- Kale: You can make kale chips in any variety, but my favorite is curly kale, which is also very common. I love all the twisted, tangled leaves, making for extra shiny chips. Lacinato kale (also known as Tuscan or dinosaur kale) is great, too, but it’s a little thicker, making for heartier chips that are less light and crunchy.
- Olive Oil: I use extra virgin olive oil because I like the flavor, and we don’t use very high heat in the oven. If you avoid heating olive oil, you can use avocado oil instead.
- Salt and pepper: Be generous with the seasoning with salt (I like fine sea salt) and freshly ground black pepper. Below, I’ve also shared spices/spice blends that work well on kale chips.
- Seasons of choice: Consider seasoning the chips with Cajun seasoning, Old Bay, curry powder, Togarashi, chili powder, ranch seasoning, mushroom powder, nutritional yeast, sesame seeds, and lime zest I prefer to add more seasoning when the kale chips are baked and crispy. In the photo below, I added lime zest and chili powder to the chili lime chips!
How to Make Kale Chips
In this recipe, we use our oven to make kale chips. If you’d like to use an air fryer, check out our kale chips (recipe coming soon).
First, you’ll want to prepare the kale by removing the leaves from the tough, woody stems. You can save this stock for yourself but you want to leave it when you make the chips. Then tear the kale leaves into small pieces. They shrink a bit when baked, so tear them into large pieces (bigger than tortilla chips).
Next, wash the kale well, and dry it. Kale should be as dry as possible. If it’s still wet when baked, it will be smoky, which means it’s floppy kale, not crispy chips. If you have one, use a salad spinner to remove all the water. Or, use a clean kitchen towel/paper to dry.
Before baking, brush the kale with your oil and sprinkle with salt. If you plan to add spices to the chips, we usually do that after baking.
Then, slide the kale onto a large baking sheet (or two smaller baking sheets). The kale should be in one layer; otherwise, it may be steamy instead of crisp. Finally, bake the kale chips in a 350°F oven for 10 to 12 minutes. When baked, the kale will be crisp and crunchy. From there, you can enjoy them or sprinkle on some additional spices. You will love them!
Crispy Kale Chips
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PREP
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COOK
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TOTAL
Our kale chips recipe takes 20 minutes, and you can customize the chips to your liking. Check out the tips for spice suggestions. Remember, for the best kale chips, you must dry the kale thoroughly before baking.
4 Services
You will need it
1 bunch of kale, we choose curly kale chips
2 tablespoons of extra-virgin olive oil
1/4 teaspoon fine sea salt
1/8 teaspoon ground black pepper
Directions
1Preheat the oven to 350°F (177°C). Line a baking sheet with parchment paper or a silicone baking mat.
2Remove the woody stems and ribs from the kale leaves and tear the leaves into small pieces. Discard the stems and ribs or save them for another use.
3Rinse the kale leaves, then use a salad spinner or a clean kitchen/paper towel to dry them completely. If the kale leaves are not dry, they will be steamy instead of crisp, so make sure they are as dry as you can get them.
4Rub the leaves with olive oil, salt and pepper.
5Arrange the kale in a single layer on a baking sheet (you may need to work in batches or use two baking sheets.) Keeping a little space between the chips helps them crisp up better.
6Bake until kale is tender, 10 to 12 minutes. If, after 10 to 12 minutes, the kale is still not crispy, bake for another 2 to 3 minutes. (Stay close to watch the kale turn red/brown.)
7Let cool for 5 minutes, and enjoy!
Tips from Adam and Joanne
- Optional spices: Anything goes! We usually add these when the kale chips are baked and crispy. Try Cajun seasoning, Old Bay, curry powder, Togarashi, chili powder, ranch seasoning, mushroom powder, nutritional yeast, sesame seeds, and lime zest. To make chili lime chips, sprinkle the baked and crisp chips with 1/2 teaspoon chili powder and 1/2 teaspoon fresh lime zest.
- The nutrition facts given below are estimates.
Food Per Serving
Serving Size
1/4 of the pile
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Calories
81
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Proteins
2g
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Carbohydrate
4g
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Dietary fiber
1g
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Total Sugar
0g
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Perfect Oils
7g
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Saturated Fats
1g
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Cholesterol
0mg
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Sodium
175 mg
