Looking for a healthy, crunchy snack that satisfies your chip cravings without the extra calories? These Crispy Baked Kale Chips take less than 20 minutes to make, require just 3 basic ingredients, and turn out light, savory, and wonderfully shatter-crisp every single time.
Quick Recipe Overview
-
Prep time: 10 minutes
-
Cook time: 12–15 minutes
-
Total time: 25 minutes
-
Servings: 4
Ingredients
The Base
-
1 large bunch curly kale (or Tuscan/dino kale)
The Seasoning
-
1–1½ tbsp extra virgin olive oil (or avocado oil)
-
½ tsp sea salt or kosher salt
-
Optional flavor boosters:
-
¼ cup nutritional yeast (for a cheesy, dairy-free twist)
-
½ tsp garlic powder or onion powder
-
¼ tsp smoked paprika or cayenne pepper (for a smoky/spicy kick)
-
Step-by-Step Instructions
Step 1: Prep & Thoroughly Dry
-
Preheat your oven to 300°F (150°C) and line two large baking sheets with parchment paper.
-
Strip the kale leaves away from the tough center stems and tear them into bite-sized pieces (about 2–3 inches wide).
-
Wash the leaves thoroughly under cold water.
Pro Tip (The #1 Secret to Crispiness): Dry the kale completely! Run it through a salad spinner and then pat every leaf down with paper towels. Any lingering moisture will steam the kale instead of crisping it.
Step 2: Oil & Season
-
Place the bone-dry kale leaves into a large bowl.
-
Drizzle with the olive oil. Use your hands to massage the oil into every leaf, ensuring all the cracks and crevices are lightly coated (without being drenched).
-
Sprinkle with salt and any optional seasonings, tossing once more to distribute evenly.
Step 3: Spread in a Single Layer
Arrange the kale pieces on the prepared baking sheets in a single layer. Make sure the leaves aren’t overlapping too much—breathing room allows them to crisp up evenly.
Step 4: Bake to Perfection
-
Bake for 12–15 minutes, rotating the pans halfway through.
-
Keep a close eye on them during the last few minutes! They are done when the edges are crisp and slightly browned, but not dark/burnt (burnt kale tastes bitter).
-
Remove from the oven and let cool on the baking sheet for 3–5 minutes—they will crisp up even further as they cool!
Chef’s Notes & Storage
-
Avoid Soggy Chips: Don’t overuse oil! A light coating is all you need. Too much oil will make the kale heavy and limp.
-
Low & Slow is Key: Baking at 300°F allows the moisture to evaporate completely without scorching the delicate leaves.
-
Storage: Store cooled kale chips in an airtight container at room temperature for up to 3 days. Do not refrigerate, as moisture in the fridge will make them soft.