This simple recipe for kale chips is the healthy snack you’ve been waiting for. Quick, easy, and made using the simplest of ingredients! Let’s go over an easy recipe, some variations, and of course, all the tips and tricks you’ll need to make the best kale chips you ever did eat.
…I never thought I’d enjoy kale chips
I’m not kidding, bestie. If you had asked me whether I was going to be posting a recipe for how to make kale chips a few months ago, I would have laughed. Laughed, I tell you! But then something magical happened, I had leftover kale and I decided to actually take the plunge, and give them a shot.
And holy wow wee. It was a revelation.
I know, I know…kale chips are, like, so totally, 2015. I’m (fashionably) late to the party here. So, to make it up to you, I’m going to fill this post up with information on how to make perfect kale chips – tips and tricks to make sure that your baked kale adventure is successful every single time!
4 tips to make perfect Kale Chips
- Keep the leaves large (don’t use the stems, they tasty…woody) – they’ll shrink as they bake!
- Spread your seasoned kale into a single layer on your baking tray for evenly-baked chips. Ideally, you’ll flip the chips halfway through the cooking process (but I know a lot of people don’t really have the patience for this, so at the very least, turn your tray around in the oven).
- Wash your kale. But make sure to dry it too! Patting your kale dry with paper towels can be the difference between crispy and delicious, or soggy and meh.
- Low and slow temperatures are key. If the temperature is too high, the kale will burn before it crisps.
Frequently Asked Questions
Depending on how you season them, and what you serve them with – yes, kale chips are healthy. Kale (yes, even baked kale) is a low calorie food that happens to be filled with nutrients.
To ensure your kale chips don’t turn out soggy, make sure to thoroughly pat dry your kale after washing it. And go easy on the olive oil, bestie. You need to enough coat it, not teach it how to swim!
You can store kale chips in an airtight container for up to 3 days – make sure to let the chips cool to room temperature first. In order to prevent moisture, you can add a layer of uncooked rice to the bottom of your container.
Both lacinato (aka. Tuscan kale, dinosaur) and curly kale are suitable. While neither really tastes better than the other, I find that curly kale holds any seasoning and added flavours better.
No, bestie. They’re delicious in their own way, but not really anything like potato chips.
Kale Chip variations
I’ve provided a very simple and easy recipe below, but in case you’re looking for a few ways to spice up your relationship with kale chips, here are a few suggestions:
- Sriracha and garlic salt, with a touch of maple syrup for kick with sweeter notes.
- Equal parts miso and soy sauce for some Asian flair.
- Garam masala seasoning and coconut oil for some Indian magic.
- A cheesy version of this recipe by sprinkling some shredded Parmesan cheese on top the kale before baking.
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There’s not much you need here. So here’s a link to a baking tray. Of course, you can always check out my Shop if you’re looking for any kitchen essentials.
If you tried this recipe, please do comment below and let me know what you think! Tell me about your favourite way of seasoning your kale chips. As usual, make sure to follow me on Facebook, Pinterest, Instagram and Twitter for all the latest. Or just sign up to be a part of my mailing list.
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- Total Time: 25 minutes
- Yield: 1 tray 1x
Kale chips are the delicious snack that doesn’t add to the size of your belly – you honestly won’t believe how easy it is with this simple tips!
- 1 bunch kale
- 1 tbsp olive oil
- 1 tsp sea salt
- 2 tsp garlic powder
- salt and pepper, for seasoning
- Preheat oven to 300 degrees F.
- Tear the kale into large pieces (discarding the stem). In a large bowl, gently toss the kale with olive oil, sea salt, and garlic powder.
- Arrange the seasoned kale in a single layer on a baking tray. Season with salt and pepper to taste.
- Bake for 18-20 minutes, turning the kale halfway through.
- Remove from oven, and eat a few minutes after!
Pro Tip: Wash your kale ahead of time, but be sure to thoroughly pat dry before baking.
Store in an airtight container for up to 3 days.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Snacks
- Method: Baking
- Cuisine: Healthy
Keywords: kale chips, baked kale, kale
I’m just like you were – I didn’t think I’d like kale chips, but when I made them myself, they were delicious! So much better than any of the store bought ones you can get. I’m definitely trying the sriracha and garlic salt with a touch of maple syrup variation!
Thanks so much for passing by! I hope you like it!!!
I’m not a big fan of kale chips on their own but I recently had them scattered over a creamy risotto and it was FAB. I bet they would be delicious as a soup garnish as well. YUM.
Oooh, I love the idea of using kale chips as a sort of soup garnish! They could be the crouton of a new age!
I never thought I would enjoy Kale chips either, but I do! Anything that can be made salty & crisp is good in my books. 🙂 I’m sending your recipe to a friend who is a non believer. Thanks for posting!
Thanks Colleen! I hope your friend enjoys the recipe too!!
Leanne | Crumb Top Baking
Well, I guess I’m late to the party too because I’ve never made kale chips! But after reading your post, I think I might give it a try some time! They look delicious and would be great to snack on when that late afternoon hunger hits!
Hey Leanne! Yes, perfect to satiate those late afternoon hunger pangs! Hope you enjoy it!
The rule low and slow is something I need to remember. I always burn mine!
Hey Alisa, yes! It’s one of those things that makes a huge difference. I hope it helps with your future chips!