Skip the store-bought packages of kale chips, and whip up your own at home with this quick recipe for kale chips baked in the oven. The secret to that extra satisfying crunch is ensuring your freshly washed kale leaves are as dry as possible before the bite-size pieces of torn kale hit a hot oven for 20 minutes. Enjoy these 3-ingredient kale chips with sea salt as is, or take them to the next level with one of the many delicious seasoning ideas I include!
Crunchy Kale Chips
It might not surprise you but I love kale. I’ve already declared that sauteed kale is my favorite side dish, but let’s talk about my other love: kale chips!
These kale chips have the crisp and saltiness of potato chips, but also offer a fantastic way to sneak in some extra greens! I prefer them simple with sea salt, but please check out my seasonings section for flavor suggestions!
Btw, my kids absolutely love these kale chips and will happily eat bowl after bowl of them. So if you’re looking to switch up their veggie straw/pretzel snacks, try these kale chips for them!
The Dryer, The More Crispier
After you wash the kale leaves, make sure they’re thoroughly dry. A salad spinner works wonders here – the drier the leaves, the crispier your chips will be.
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!
If you’re looking to add extra flavor to your kale chips, here are some ideas. To season your kale chips, simply toss the prepared kale leaves in your chosen flavorings before spreading them on the baking sheet.
- 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. You can also drizzle hot sauce over the kale for a fiery flavor.
- Garlic and Herb Kale Chips: Mix minced garlic with olive oil and toss the kale leaves in this mixture. You can also add dried herbs like rosemary, thyme, or oregano for a savory twist.
- 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. You can use a store-bought BBQ spice mix or make your own.
- 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.
Storing kale chips
Once cooled, store kale chips in an airtight container, like plastic or glass containers that have tight-fitting lids (they key to maintaining crispiness is to keep the air out).
Store kale chips in a cool, dry place at room temperature. While you might be tempted to store them in the refrigerator to extend their life, the moisture in the fridge can actually make kale chips lose their crispness faster.
If your kale chips start to lose their crunchiness, you can attempt to re-crisp them in the oven. Preheat the oven to a low temperature (around 250°F), spread the kale chips on a baking sheet, and heat them for a few minutes (3-5 minutes). Watch them closely to prevent burning.
Pin for later:
Crispy Bite-Size Baked Kale Chips (Unreal Snack!)Print
- 1 bunch kale
- 2 tablespoon olive oil
- 1 teaspoon sea salt
- 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.