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!
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.