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Home ยป Snacks ยป Kale Chips

Kale Chips

Published: Apr 9, 2021 by Justin Coit

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The perfect snack, these Kale Chips are so easy to make! Made with only three ingredients and then baked in the oven until crispy, youโ€™re going to wish you made this quick and simple recipe sooner. Itโ€™s one of the tastiest ways to sneak in extra veggies throughout the day!

A bowl of crispy kale chips beside a pink and white linen.
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Pinterest graphic of a bowl of oven roasted kale chips.
Pinterest graphic of a hand holding up a piece of kale chips.
Pinterest graphic of a hand holding up a piece of kale chip.
Pinterest graphic of a sheet pan of kale chips.
Pinterest graphic of a bowl of kale chips being a pink and white linen.

Have you ever had kale chips? They were so trendy that they became a staple in the chip aisle at the store. However, it can get pricey purchasing these at the store and after theyโ€™ve been processed to make them shelf stable, you lose a lot of the healthy benefits. 

So today, Iโ€™m sharing with you how I like to make my homemade kale chips so you can save your money and reap all the nutritional benefits of eating kale. This is a fail-proof recipe that anyone can make, even your kids!

Key Ingredients You Need

Ingredients needed to make kale chips.
  • Kale โ€” Look for kale thatโ€™s moist, crisp, and unwilted. If the bunch looks soggy, yellowed, and/or has blemished or tiny holes on them, skip it. 
  • Olive Oil โ€” No fancy olive oil needed, just use your basic everyday cooking olive oil.
  • Seasoning Salt โ€” A little bit of salt goes a long way.

How to Make Kale Chips

Set of two photos showing preheating the oven and removing the stem of kale leaves.

Step 1: Preheat the oven to 350ยฐF.

Step 2: De-stem kale and use your hands to tear apart leaves into bite-sized pieces.

Set of two photos showing kale being tossed with oil and then spread onto a sheet pan.

Step 3: In a large mixing bowl, add in the kale pieces and olive oil and toss making sure all leaves are coated with oil.

Step 4: Next add in seasoned salt and continue tossing together until everything is coated evenly.

Photo showing baked kale chips.

Step 5: Spread out kale on a baking pan (don't overcrowd).

Step 6: Bake in the oven for 10-15 minutes until the edges start to turn brown and toasted. Keep an eye on them to avoid burning.

Hand holding a crispy baked kale chip.

Variations 

  • Want to give these a spicy kick? Add a pinch of cayenne pepper or chili powder when seasoning.
  • Bump up the nutritional value and add a nutty taste to them by adding in nutritional yeast.
  • Make it savory by seasoning with garlic powder and then topping them off with grated parmesan straight out of the oven.
  • Swap out the salt for some lemon pepper for a little bit of a citrus peppery kick.

Tips for This Recipe

  • Try not to overlap your leaves when baking. If they overlap, it traps the steam between them and the chips get soggy instead of crispy. If you have too much on your sheet pan, bake them in two or three batches instead.
  • Make sure your kale is dry to start. After washing, pat it dry or use a salad spinner to make sure your leaves are dry before you start working with it. When the leaves are damp or wet, it makes it difficult to be coated with oil and seasoning.
  • There are many different types of kale on the market: Curly, Tuscan, Dinosaur, and more. They all taste the same once itโ€™s turned into chips so you can use whatever kale is sold at your local grocery store.
  • To de-stem the leaves, simply cut the leaves as close to the stem as possible and remove it. The stems tend to be tough, chewy, and fibrous making it not ideal to make chips with.
  • Feel free to double or triple this recipe.
  • Donโ€™t add extra oil to this. A little bit of oil goes a long way. You might think adding extra oil will make the chips crisp up faster but it ends up adding extra moisture to the leaves, making it harder to crisp up in the oven.
Overhead view of a sheet pan of roasted crispy kale chips.

Frequently Asked Questions

Are they healthy?

Kale is loaded with antioxidants on top of being a great source of fiber, iron, potassium, and some B vitamins, making them a delicious and healthy snack.

How do I store leftovers?

These are best eaten as soon as possible and we rarely have leftovers. But if you make too large of a batch, store it in an airtight container to keep it crispy and finish as soon as possible.

What if my leftovers are soft?

Leftover chips can lose their crispness over time. When that happens, simply put them in the oven and heat it up until crispy again.ย 

Can I make this in an air fryer?

It really depends on the air fryer you have. Due to the size of most air fryers, itโ€™ll take multiple batches to make the chips compared to a large sheet pan in the oven.

What can I serve them with?

I find kale chips on their own is a great snack that hits the spot. However, if youโ€™d like, you can add a creamy dip with it such as ranch dipping sauce.

Can I keep the stem on?

Kale stems have a chewy woody texture as they are rather tough which makes it very unpleasant to eat. I donโ€™t recommend keeping them in your kale chips.


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If youโ€™ve tried this Recipe then donโ€™t forget to leave me a rating and let me know how it went in the comments below!

Kale chips in a bowl beside a pink and white linen.
Print Recipe
5 from 1 vote

Kale Chips

The perfect snack, these Kale Chips are so easy to make! Made with only three ingredients and then baked in the oven until crispy, youโ€™re going to wish you made this quick and simple recipe sooner. Itโ€™s one of the tastiest ways to sneak in extra veggies throughout the day!
Prep Time5 minutes mins
Cook Time15 minutes mins
Total Time20 minutes mins
Course: Snack
Cuisine: American
Servings: 4 servings
Calories: 78kcal
Author: Justin Coit

Ingredients

  • 1 large bundle curly kale washed, dried
  • 2 tbsp olive oil
  • 1 tbsp seasoning salt

Instructions

  • Preheat oven to 350ยฐ F.
  • De-stem kale and use your hands to tear a part leaves into bite-sized pieces.
  • In a large mixing bowl, add in torn pieces and olive oil and toss making sure all leaves are coated with oil. Seasoned salt and toss together until all the leaves are coated evenly.
  • Next add in seasoned salt and continue tossing together until everything is coated evenly.
  • Spread out kale on a baking pan (don't overcrowd the pan).
  • Bake in oven for 10-15 minutes until edges of the kale start to turn brown and toasted. Keep an eye on them to avoid burning.

Video

Notes

  • Try not to overlap your leaves when baking. If they overlaps, it traps the steam between them and the chips get soggy instead of crispy. If you have too much on your sheet pan, bake them in two or three batches instead.
  • Make sure your kale is dry to start. After washing, pat it dry or use a salad spinner to make sure your leaves are dry before you start working with it. When the leaves are damp or wet, it makes it difficult to be coated with oil and seasoning.
  • There are many different types of kale on the market: Curly, Tuscan, Dinosaur, and more. They all taste the same once itโ€™s turned into chips so you can use whatever kale is sold at your local grocery store.
  • To de-stem the leaves, simply cut the leaves as close to the stem as possible and remove it. The stems tend to be tough, chewy, and fibrous making it not ideal to make chips with.
  • Feel free to double or triple this recipe.
  • Donโ€™t add extra oil to this. A little bit of oil goes a long way. You might think adding extra oil will make the chips crisp up faster but it ends up adding extra moisture to the leaves, making it harder to crisp up in the oven.

Nutrition

Calories: 78kcal | Carbohydrates: 3g | Protein: 1g | Fat: 7g | Saturated Fat: 1g | Sodium: 1757mg | Potassium: 160mg | Vitamin A: 3247IU | Vitamin C: 39mg | Calcium: 50mg | Iron: 1mg
*Nutrition Disclaimer
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Hi, Iโ€™m Justin. By day I'm a commercial director and photographer but in my free time, I make deliciously clean comfort food for my family and friends.

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