Simple Kale Chips

I’ll be honest—I used to think kale chips were one of those healthy snacks that couldn’t possibly taste good. Like, how could a leafy green ever compete with actual potato chips? But then I tried making them at home, and I totally got it.

The secret is getting them crispy enough. When kale chips are done right, they’re crunchy, a little salty, and weirdly addictive. When they’re done wrong, they’re chewy and taste like you’re eating lawn clippings. The difference comes down to two things: making sure your kale is bone dry before it goes in the oven, and not crowding the pan. Give those leaves some space, and they’ll crisp up perfectly every time.

What Kind of Kale Should I Use?

Any variety of kale will work for making chips, but curly kale tends to be the most popular choice since its ruffled edges get extra crispy in the oven. Lacinato kale (also called dinosaur kale or Tuscan kale) has flatter leaves and makes chips with a slightly different texture, but they’re just as tasty. When you’re at the store, look for bunches with firm, dark green leaves and avoid any that look wilted or have yellow spots. The stems are pretty tough and won’t crisp up like the leaves do, so you’ll want to remove those before baking – just run your fingers along the stem to strip off the leafy parts.

Options for Substitutions

This simple recipe is easy to customize with a few basic swaps:

• Kale: While kale is the star here, you can experiment with other hearty greens like collard greens or Swiss chard. Just remove the thick stems the same way you would with kale. Avoid delicate greens like spinach or lettuce as they’ll burn rather than crisp up.
• Olive oil: Any neutral oil works great for this recipe. Try avocado oil, grapeseed oil, or even melted coconut oil if you want a slightly different flavor.
• Salt: Plain salt is classic, but feel free to get creative with your seasonings. Try garlic powder, onion powder, nutritional yeast for a cheesy flavor, or even a pinch of cayenne pepper if you like some heat. Just add them along with the salt before baking.

Watch Out for These Mistakes While Baking

The biggest mistake people make with kale chips is not drying the leaves thoroughly after washing – any moisture left on the kale will steam instead of crisp up, leaving you with soggy, chewy chips instead of the crunchy snack you’re after.

Overcrowding the baking sheet is another common error that prevents proper air circulation, so make sure your kale pieces are spread out in a single layer with space between them, even if it means using two pans.

Keep a close eye on your chips during the last 5-10 minutes of baking since they can go from perfectly crispy to burnt in just a minute or two, and remember that thinner pieces will cook faster than thicker ones.

If you want extra flavor, try adding garlic powder or nutritional yeast after tossing with the oil, and let the chips cool completely on the pan before eating – they’ll continue to crisp up as they cool down.

What to Serve With Kale Chips?

Kale chips make a great snack on their own, but they’re also perfect alongside sandwiches or wraps for a healthier alternative to regular potato chips. I love munching on them with hummus or your favorite dip – the crispy texture holds up really well for scooping. They’re also a nice addition to a lunch box with some cheese cubes, cherry tomatoes, and sliced deli meat for a quick and easy meal. If you’re looking for something more substantial, serve them as a side with burgers, grilled chicken, or even a hearty soup to add some crunch to your plate.

Storage Instructions

Store: Kale chips are best enjoyed right away while they’re still crispy, but you can store them in an airtight container at room temperature for up to 2 days. Just make sure they’re completely cooled before storing, otherwise they’ll get soggy from the steam.

Keep Crispy: If your kale chips lose their crunch after storing, you can pop them back in the oven at 250°F for about 5 minutes to crisp them up again. Don’t put them in the fridge or freezer though, as the moisture will make them limp and chewy instead of that satisfying crunch we’re after.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 180-220
• Protein: 7-9 g
• Fat: 13-15 g
• Carbohydrates: 13-16 g

Ingredients

• 1 bunch kale (stems removed and torn into 1-inch pieces)
• 1.5 tablespoons olive oil (I prefer Bertolli Extra Virgin for roasting)
• 1/2 teaspoon salt
• 1/4 teaspoon garlic powder
• Pinch of black pepper

Step 1: Prepare and Dry the Kale

• 1 bunch kale

Wash the kale thoroughly under cold running water to remove any dirt or debris.

Pat it completely dry with paper towels or a clean kitchen towel—this is crucial because any excess moisture will cause the chips to steam rather than crisp up.

Remove the tough central stems from each leaf by holding the stem at the base and stripping the leafy portion away with your other hand.

Tear the leaves into roughly 1-inch pieces, discarding the stems.

Step 2: Season and Coat the Kale

• 1.5 tablespoons olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon garlic powder
• Pinch of black pepper
• kale pieces from Step 1

In a large bowl, combine the olive oil, salt, garlic powder, and black pepper.

Add the prepared kale pieces to the bowl and toss gently but thoroughly with your hands, making sure every piece is lightly coated with the oil and seasonings.

I like to massage the kale gently as I toss it—this helps the seasonings adhere better and ensures even cooking.

Don’t over-coat; the kale should glisten lightly but not be dripping with oil.

Step 3: Arrange and Roast the Chips

• seasoned kale from Step 2

Preheat your oven to 300°F and line a large baking sheet with parchment paper.

Spread the seasoned kale pieces in a single layer on the prepared pan, making sure they’re not overlapping or piled on top of each other—they need direct contact with the heat to crisp properly.

Bake for 20–30 minutes, stirring gently halfway through cooking to ensure even crisping.

The chips are done when the edges are darkened and the leaves are completely crispy and brittle; they’ll continue to crisp as they cool, so don’t wait until they’re overly dark in the oven.

Step 4: Cool and Serve

Remove the kale chips from the oven and let them cool on the baking sheet for a few minutes.

They’ll finish crisping as they cool.

Once cooled completely, they can be eaten immediately or stored in an airtight container for a few days.

Simple Kale Chips

Delicious Simple Kale Chips recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 37 minutes mins

Servings 4 cups of chips

Calories 200 kcal

Ingredients

  

• 1 bunch kale (stems removed and torn into 1-inch pieces)
• 1.5 tablespoons olive oil (I prefer Bertolli Extra Virgin for roasting)
• 1/2 teaspoon salt
• 1/4 teaspoon garlic powder
• Pinch of black pepper

Instructions

 

• Wash the kale thoroughly under cold running water to remove any dirt or debris. Pat it completely dry with paper towels or a clean kitchen towel—this is crucial because any excess moisture will cause the chips to steam rather than crisp up. Remove the tough central stems from each leaf by holding the stem at the base and stripping the leafy portion away with your other hand. Tear the leaves into roughly 1-inch pieces, discarding the stems.
• In a large bowl, combine the olive oil, salt, garlic powder, and black pepper. Add the prepared kale pieces to the bowl and toss gently but thoroughly with your hands, making sure every piece is lightly coated with the oil and seasonings. I like to massage the kale gently as I toss it—this helps the seasonings adhere better and ensures even cooking. Don't over-coat; the kale should glisten lightly but not be dripping with oil.
• Preheat your oven to 300°F and line a large baking sheet with parchment paper. Spread the seasoned kale pieces in a single layer on the prepared pan, making sure they're not overlapping or piled on top of each other—they need direct contact with the heat to crisp properly. Bake for 20–30 minutes, stirring gently halfway through cooking to ensure even crisping. The chips are done when the edges are darkened and the leaves are completely crispy and brittle; they'll continue to crisp as they cool, so don't wait until they're overly dark in the oven.
• Remove the kale chips from the oven and let them cool on the baking sheet for a few minutes. They'll finish crisping as they cool. Once cooled completely, they can be eaten immediately or stored in an airtight container for a few days.