Kale Chips
Make these seasoned kale chips for a simple alternative to potato chips. They’re baked in the oven for an easy, crunchy snack.
While I definitely have both a sweet tooth and a salty tooth, I probably turn to crispy, savory snacks more often. I’m always wishing I would just snack on fresh vegetables, but that’s so hard when potato chips exist.
Enter kale chips: made from a hearty green but still crisp and salty, they totally curb my other cravings and make me feel better about my choices.
Plus, kale chips are really easy to make just by using your oven. You don’t need a food dehydrator or air fryer to make delicious kale chips!
Ingredients for kale chips
Full list of ingredients with quantities is located in the recipe card.
You’ll need:
- Fresh kale
- Olive oil
- Salt
- Garlic powder
- Paprika
You might be wondering what is the best kind of kale for kale chips. The easy answer: whatever you have! Curly green kale is the most likely variety you’ll find at the grocery store, but you can also make this with dinosaur kale (lacinato) or red kale.
With any kind of kale, you’ll want to make sure the leaves aren’t droopy. You can revive them by trimming the stem and letting the leaves soak in a big bowl or sink full of cold water for about 30 minutes. It may sound strange to rehydrate the leaves when we’re just going to dry them in the oven, but it makes a difference in the results!
How to make this recipe
Preheat the oven to 300°F. Line a baking sheet with parchment or a silicone liner. This makes cleanup easier, and if the kale sticks, you can just peel the liner from it without crumbling the kale too much.
Cut or tear the kale leaves from the stems, making sure to keep the leaves somewhat large. (You should be able to get 4-6 “chips” from each leaf.)
Wash well to remove any dirt or bugs. Dry the kale as best you can—I use a salad spinner, then pile the kale onto a clean kitchen towel and roll it up to remove any remaining water.
Place the kale in a large bowl and drizzle on the olive oil. Using clean hands or tongs, toss the kale with the oil until it is evenly coated. It should reduce just slightly in volume here and darkened in color.
Spread the kale onto the baking sheet in a single layer. Make sure to not crowd, or it will take longer for the kale to dry. If needed, use two baking sheets.
Mix together the salt, garlic powder, and paprika, and sprinkle evenly over the kale.
pro tip
Be careful to not use too much seasoning, especially salt, on the kale. The leaves will shrink dramatically in the oven, concentrating the spices. You can always sprinkle on more salt after baking.
Place in the oven and bake for 20 to 30 minutes. Rotate the pan halfway through for even cooking. The kale is ready when it is completely dry and not bendy.
Let the kale chips cool on the baking sheet, then remove and store in an airtight container for about 3 days.
Recipe tips
Keep in mind that the size of your kale pieces will determine how long it will take to get crispy kale chips. Smaller pieces will take less time to bake.
Drying the kale as much as possible will give you the best results, so don’t skip out on this step!
You can change up the seasoning based on your tastes. I like using smoked paprika for this recipe. You could also just keep it to salt and a bit of ground black pepper.
Another common option is to use nutritional yeast for a “cheesy” flavor. You’ll need 1-2 tablespoons. Add a sprinkle of chili powder to this for a nacho-style taste!
Ranch seasoning is another great option, or try any of your other favorite spice blends!
Crispy baked kale chips are one of my favorite healthy snacks. You’ll love how easy they are to make!
Kale Chips
Ingredients
- 1 bunch kale
- 1 tablespoon olive oil
- 1/2 teaspoon fine sea salt more or less to taste
- 1/2 teaspoon garlic powder
- 1/4 teaspoon paprika
Instructions
- Preheat oven to 300°F and line a baking sheet (or two if needed).
- Tear or cut kale into pieces, removing the stems. Wash well and dry thoroughly (use a salad spinner, then lay out in a clean kitchen towel and roll up).
- Place kale in a bowl and pour on olive oil. Toss with hands or tongs to coat evenly, wilting the kale just slightly. Spread onto the baking sheet(s).
- Combine seasonings and sprinkle evenly over the kale.
- Bake for 20-30 minutes, rotating pan halfway through, until dry and crisp. Let cool completely and store in airtight containers.
Notes
- Be careful and do not add too much seasoning, as the kale shrinks during baking and concentrates the flavors.
Nutrition
Nutrition information is an estimate based on online calculators and provided as a courtesy. Any nutritional information should be used as a general guideline only.
