I’ll be honest—I used to think kale chips were one of those health food trends that sounded better than they actually tasted. You know, the kind of snack you eat because you’re supposed to, not because you want to.
Then I figured out the trick: it’s all about getting them crispy without burning them to a sad, brown mess. Most people crank the oven too high or crowd the pan, and their kale chips come out either soggy or charred. But when you do it right—spread them out nice and thin, use just enough oil, and bake them at the right temperature—they actually turn into something you’ll reach for instead of potato chips. Well, maybe half the time.
Why You’ll Love These Kale Chips
- Healthy snack alternative – These crispy kale chips give you that satisfying crunch you crave without the guilt of regular potato chips, and they’re packed with nutrients.
- Ready in under 30 minutes – From start to finish, you’ll have a batch of crispy chips in less time than it takes to run to the store.
- Only 3 ingredients – You just need kale, olive oil, and salt to make these addictive chips. No fancy ingredients or complicated steps required.
- Budget-friendly – A single bunch of kale costs way less than a bag of fancy snacks, and you can make a big batch for the whole family.
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 that crisp up nicely too, though they might take a minute or two less to bake. If you’re at the store and see baby kale, that works as well, but keep in mind the smaller leaves will cook faster so you’ll need to watch them closely. The most important thing is to make sure your kale is completely dry before tossing it with oil – any moisture left on the leaves will result in soggy chips instead of crispy ones.
Options for Substitutions
While kale chips are pretty straightforward, here are a few swaps you can make:
- Kale: Curly kale works best for chips because of its texture, but you can also use lacinato kale (also called dinosaur kale). Just know that lacinato kale has flatter leaves, so the chips will be a bit less crispy. Avoid using baby kale as it’s too delicate and will burn easily.
- Olive oil: Any neutral oil works here – try avocado oil, grapeseed oil, or even melted coconut oil. You can also use cooking spray if you want to cut down on oil, though the chips might not be quite as crispy.
- Salt: Sea salt or kosher salt are great alternatives to regular table salt. You can also get creative with seasonings – try garlic powder, nutritional yeast for a cheesy flavor, smoked paprika, or even a sprinkle of parmesan cheese.
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 sad, chewy chips instead of crunchy ones.
Another common error is overcrowding the baking sheet, which traps moisture and prevents even crisping, so spread your kale pieces in a single layer with space between them, using two pans if needed.
Watch your chips closely during the last few minutes of baking since they can go from perfectly crispy to burnt in seconds, and if some pieces are done before others, just remove the crispy ones and let the rest continue baking.
Finally, resist the urge to add salt before baking because it draws out moisture from the kale – instead, sprinkle it on immediately after they come out of the oven for the best crunch.
What to Serve With Baked 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 a hearty turkey and avocado sandwich or packing them in lunchboxes for an easy side. They’re also really good served with dips like hummus, ranch, or even a creamy yogurt-based dip for when you want something a bit more filling. If you’re putting together a snack board, throw some kale chips on there with cheese, crackers, and fresh veggies for a nice mix of textures.
Storage Instructions
Store: Kale chips are best enjoyed fresh and crispy right after baking, but you can store leftovers in an airtight container at room temperature for 2-3 days. Just know they might lose some of their crunch over time, especially if there’s any moisture in the container.
Keep Crispy: The key to keeping your kale chips from getting soggy is making sure they’re completely cool before storing. I like to add a paper towel to the bottom of the container to absorb any extra moisture. If they do get a bit soft, you can pop them back in a 300°F oven for about 5 minutes to crisp them up again.
| Preparation Time | 10-15 minutes |
| Cooking Time | 10-15 minutes |
| Total Time | 20-30 minutes |
| Level of Difficulty | Easy |
| Servings | 2 servings |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 140-180
- Protein: 7-10 g
- Fat: 14-15 g
- Carbohydrates: 7-11 g
Ingredients
- 1 large bunch kale (stems removed and torn into 2-inch pieces)
- 1.5 tbsp olive oil (I prefer Bertolli Extra Virgin for roasting)
- 3/4 tsp salt
- 1/4 tsp garlic powder
Step 1: Prepare the Kale
- 1 large bunch kale
Remove the tough center stems from the kale bunch and tear the leaves into roughly 2-inch pieces.
Wash the kale thoroughly under cold water to remove any dirt or debris, then pat completely dry with paper towels or a clean kitchen towel.
Moisture is the enemy of crispy chips, so I take extra care to ensure the kale is very dry before seasoning—any residual water will cause them to steam rather than crisp.
Step 2: Season and Prepare for Baking
- 1.5 tbsp olive oil
- 3/4 tsp salt
- 1/4 tsp garlic powder
- prepared kale from Step 1
Preheat your oven to 325°F and line a large baking sheet with parchment paper.
Place the dried kale in a large bowl and drizzle with the olive oil.
Toss gently but thoroughly, using your hands to massage the oil evenly into each piece so every bit gets coated.
Sprinkle the salt and garlic powder over the kale and toss again to distribute the seasonings uniformly.
Step 3: Bake the Chips
- seasoned kale from Step 2
Spread the seasoned kale in a single layer on the prepared baking sheet, making sure pieces don’t overlap too much—they need air circulation to crisp evenly.
Bake for 5-6 minutes, then open the oven and gently toss the chips with a spatula or your hands to ensure even cooking.
Return to the oven and bake for another 5-6 minutes until the kale is completely crispy and the edges are lightly browned.
I find that checking halfway and stirring prevents burnt spots and ensures uniformly crispy results throughout the batch.
Vegan Baked Kale Chips
Ingredients
- 1 large bunch kale (stems removed and torn into 2-inch pieces)
- 1.5 tbsp olive oil (I prefer Bertolli Extra Virgin for roasting)
- 3/4 tsp salt
- 1/4 tsp garlic powder
Instructions
- Remove the tough center stems from the kale bunch and tear the leaves into roughly 2-inch pieces. Wash the kale thoroughly under cold water to remove any dirt or debris, then pat completely dry with paper towels or a clean kitchen towel. Moisture is the enemy of crispy chips, so I take extra care to ensure the kale is very dry before seasoning—any residual water will cause them to steam rather than crisp.
- Preheat your oven to 325°F and line a large baking sheet with parchment paper. Place the dried kale in a large bowl and drizzle with the olive oil. Toss gently but thoroughly, using your hands to massage the oil evenly into each piece so every bit gets coated. Sprinkle the salt and garlic powder over the kale and toss again to distribute the seasonings uniformly.
- Spread the seasoned kale in a single layer on the prepared baking sheet, making sure pieces don't overlap too much—they need air circulation to crisp evenly. Bake for 5-6 minutes, then open the oven and gently toss the chips with a spatula or your hands to ensure even cooking. Return to the oven and bake for another 5-6 minutes until the kale is completely crispy and the edges are lightly browned. I find that checking halfway and stirring prevents burnt spots and ensures uniformly crispy results throughout the batch.
