Don’t knock it till you try it! Baked kale chips are a surprisingly simple and satisfying way to get your snack fix in about 20 minutes or less. Keep it basic with just a little bit if salt, pepper and olive oil, or play around with different herbs & seasonings depending on what you’re in the mood for.
Baked Kale Chips at A Glance
- Taste & Texture:
- Light, crispy and salty though you can easily season your kale with different herbs & spices depending on what you like or what you’re in the mood for.
- Easy to Make & Diet Friendly
- Kale chips are naturally gluten free & vegan. They’re baked, not fried which means they’re light on the oil and extra calories too.
- Best Enjoyed:
- Fresh out of the oven or eaten same day, but you can store leftovers in an air-tight container and re-crisp the next day by re-baking them in the oven for about 3-5 minutes at 300°F (150°C) or in an airfryer for about a minute.
How to Make Crispy Baked Kale Chips
Overall, this is a super simple recipe made with a few basic ingredients and minimal prep.
The key to crispy leaves? Make sure to dry your veg well after washing and space them out in the so they go crisp instead of limp.
Prep Kale: Rip or cut out the tough center ribs, then tear the leaves into 2-3 inch pieces.
Season Kale: Toss the kale leaves in a large bowl with a little bit of oil and your preferred seasonings.
Spread evenly: Spread the seasoned kale leaves across a couple of large baking sheets. Leave a little bit of room in between the leaves. Try not to overlap.
Bake: Bake in the middle and lower third of the oven for about 12-15 minutes until crisp. Rotate the pans and switch the top baking sheet with the bottom halfway through cooking.
Customize Your Kale Chips
- Simple & Classic: Stick with olive oil, salt and black pepper.
- Bring the Heat: Add a pinch of cayenne, chili powder or chili flakes.
- Make it Herby: Toss with Italian herb seasoning, dried oregano, thyme, rosemary, etc.
- Asian Inspired: Swap the olive oil for toasted sesame oil and season with a pinch of garlic powder. You can even add a dash of soy sauce if you omit added salt.
- Bright & Citrusy: Toss with lemon zest before baking then finish with a squeeze of fresh lemon juice after. Add a sprinkling of za’atar spice before or after baking for a zingy flavor (my favorite way to season kale chips).
- For the Cheese Lovers: Toss with grated parmesan before baking for a slightly more savory flavor. Toss with nutritional yeast if you want to keep it vegan & cheesy.
Kale Chip Tips
- Dry kale leaves = crispy kale chips
- Use a salad spinner shake off extra water or dab the leaves dry with paper towels or a clean towel. Leftover water droplets will steam in the oven which can make it harder for the leaves to crisp up.
- Don’t make them too small
- The smaller your leaves, the faster they’ll cook and the faster they’ll burn. Keep in mind that the leaves will also shrink in the oven as they bake and lose moisture.
- Don’t overcrowd the pan
- You need good air flow around the leaves as they bake to allow the excess moisture to release and evaporate.
- Cooking time will vary based on:
- Your Oven: Some ovens run hotter or colder than others and change slightly over time.
- FYI – fan ovens will crisp up your kale faster than conventional ovens (still air)!
- Pan Type: Aluminium baking sheets heat up quickly & evenly which will cook your chips in less time than non-stick or ceramic baking sheets with heat up slower.
- Personal Preference: You might prefer your kale chips a little more on the crispy side than someone else. If so, leave the kale chips in the oven an extra minute or two longer.
- Your Oven: Some ovens run hotter or colder than others and change slightly over time.
More Healthy Snack Recipes
Enjoy!
Let me know if you try making your own homemade baked kale chips! Leave a comment and review with your thoughts. I always appreciate the feedback and serving suggestions that you come up with!
Baked Kale Chips Recipe
The key to crispy kale chips is to make sure to dry your veg well after washing and space them out in the so they go crisp instead of limp.
Ingredients
- 1 large bunch kale, stems removed and leaves torn into 2-3 inch pieces (about 5-6 loosely packed cups | 170g with the stems removed)
- 4 tsp olive oil or avocado oil (20ml)
- 1/2 tsp sea salt or to taste
- 1/4 tsp ground black pepper
- 1 tsp optional seasoning of your choice (za'atar spice, everything bagel seasoning, chili flakes, curry spice, etc)
Instructions
- Preheat oven to 300°F (150°C). Set aside 2 large, rimmed baking sheets.
- Place the kale in a large mixing bowl. Add oil, salt, pepper and additional spices to the bowl. Use your hands to massage the oil and spice into the kale leaves until evenly coated.
- Spread the seasoned kale pieces across the baking sheets in a single layer.
- Place both baking sheets in the oven (middle and lower third oven position). Bake for 8 minutes, then rotate the pans and switch the top pan with the bottom. Bake for another 6-8 minutes or until the kale chips are crisp enough for your liking.
- These are best enjoyed fresh, but you can store leftover chips in an airtight container at room temperature for a 2-3 days.
- Homemade kale chips lose their crispiness after a day, but you can crisp them back up in the oven. Spread the leaves across a large baking sheet and re-baking for about 3-5 minutes at 300°F (150°C) or in an air fryer for about a minute.
Notes
- You can use whatever variety of kale you like, but I prefer curly leaf kale.
- Wash and dry the kale before baking. The drier the kale before baking the crisper the chips will be. If you don't fully dry the kale, it will steam up in the oven and you'll end up with soggy kale chips.
- You're better off making your kale chips too big than too small. Smaller pieces will cook quickly and are more likely to burn. Aim for pieces that are at least 2-3 inches in size.
- Bake time will vary based on a lot of different factors. Kale chip recipes seem to vary anywhere from 7 minutes to 25 minutes. Oven size, type and age can all make a difference. Aluminium sheet pans will heat up faster than nonstick or ceramic pans. Fan ovens circulate air and will cook in less time than conventional ovens. Just keep an eye on your chips as they bake and adjust the time as you see fit.
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