Skip the store-bought kale chips and make your own with this quick oven-baked recipe. The key to a satisfying crunch is drying your kale leaves thoroughly before baking them for 20 minutes. With just three simple ingredients—kale, olive oil, and sea salt—you’ll get chips that are crunchy, salty, and flavorful.
Crunchy Kale Chips
These baked kale chips are so good, even if you don’t love kale chips, you’re going to after you try this recipe. I’m a crunchy snack lover— Baked Corn Nuts, Baked Apple Chips, Baked Spinach Chips and Roasted Soybeans too! Yup, give me that crunch. With just a few simple ingredients, these kale chips are perfectly crispy, salty, and addicting.
These baked kale chips are the perfect snack when you’re craving something crispy and savory. They’re so easy to make, and you can get creative with the seasonings to suit your taste. Whether you’re snacking solo or adding a crunchy bite to a salad or soup, these oven-baked chips are always a win. Plus, they’re a great way to use up fresh kale—so go ahead and grab some from your garden or farmer’s market.
Pro Tip: Dry Kale for Extra Crispy Chips
After you wash the kale leaves, it’s super important to make sure they’re completely dry. Excess moisture can make your kale chips soggy, so take the time to really get those leaves dry. A salad spinner works wonders for this, but if you don’t have one, you can also lay the kale on a clean towel and gently pat it dry. The drier the kale, the crispier and crunchier your chips will be once they’re baked, so don’t skip this step!
How to Bake Kale Chips
Begin by preheating your oven to 275 degrees F.
Remove kale from the stems and then tear up into bite size pieces.
Wash and dry the kale, either by using a salad spinner or a towel to dry the leaves. It’s important the kale leaves are dry as this will make crispier chips.
Place kale on baking sheet, and then drizzle with olive oil. Toss them gently to ensure each leaf is coated in the oil. This is where the magic begins!
Sprinkle salt evenly over the kale. The salt not only adds flavor but also helps in achieving that delightful crunch.
Pop your baking sheet into the preheated oven and let the kale chips bake. You’ll want to keep a close eye on them, as they can go from perfectly crispy to slightly burnt in a matter of minutes. Typically, it takes around 20-22 minutes for the edges to start browning.
Once they’re done, take them out of the oven and let them cool slightly. The kale chips will continue to crisp up as they cool. Then, it’s time to dig in and savor the satisfying, guilt-free crunch!
Seasoning Ideas
I’m a simple kale chip fan and love mine with just salt, but here are a few other ideas if you’re feeling adventurous!
- Cheesy Kale Chips: Sprinkle grated Parmesan cheese or nutritional yeast over the kale leaves before baking to give them a cheesy flavor.
- Spicy Kale Chips: Add a pinch of cayenne pepper, chili powder, adobo seasoning or paprika for a spicy kick.
- Sesame Ginger Kale Chips: Combine sesame oil, soy sauce, and grated ginger for an Asian-inspired flavor. Sprinkle sesame seeds over the kale before baking for added crunch.
- Lemon Pepper Kale Chips: Zest a lemon and mix the zest with olive oil for a citrusy touch. Finish with a sprinkle of freshly ground black pepper.
- Ranch Kale Chips: Make a homemade ranch seasoning by mixing dried dill, garlic powder, onion powder, and a touch of buttermilk powder. Toss the kale leaves in this seasoning before baking.
- BBQ Kale Chips: Coat the kale leaves in a smoky barbecue seasoning before baking.
- Everything Bagel Kale Chips: Sprinkle a mixture of sesame seeds, poppy seeds, dried minced garlic, dried minced onion, and a bit of salt over the kale for a taste reminiscent of an everything bagel.
How to Store to Keep Them Crunchy
Once cooled, store kale chips in an airtight container to keep them crispy. Keep them in a cool, dry place at room temperature—avoiding the fridge, as moisture can make them lose their crunch.
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Baked Kale Chips You’ll Actually Crave
PrintIngredients
- 1 bunch kale
- 2 tablespoon olive oil
- 1 teaspoon sea salt
Instructions
- Preheat the oven to 275 degrees F. Grab a baking sheet or 2 depending on how many kale chips you're making. Optional: Line the baking sheet with parchment paper for easy cleanup.
- Remove kale leaves from stems and then tear into bite size pieces. Wash with cold water and then thoroughly dry in a salad spinner or with a towel. Note: The dryer the kale is, the crispier they’re going to be so dry, dry, dry!
- Add kale pieces to the baking sheet, and then drizzle olive oil on top, tossing to fully coat them.
- Spread kale out on baking sheet, making sure they are single layer. Sprinkle with sea salt.
- Bake in the oven until the edges start to brown, about 20-22 minutes, flipping them halfway. If they still aren’t browned after 20 minutes, continue baking, checking them every few minutes to prevent them from burning.
- Remove from the oven and enjoy! To store kale chips: Transfer the cooled kale chips to an airtight container and then store in a cool, dry place at room temperature.
Madison says
These are so good!