Don’t be hesitant to try this baked kale chips recipe because of the kale. It is really so good and crispy like potato chips. Even our kids love to snack on these.
These kale chips have become one of our go-to after school snacks — my kids were skeptical the first time I made them but now they request them regularly and at this price per serving they are one of the most budget-friendly healthy snacks on the entire site. In a house with 8 kids always on the go having a healthy crispy snack ready in under 30 minutes that everyone actually enjoys is a genuine win.
If you are looking for more healthy snack ideas, try these Cucumber Bites or this Easy Vegetable Tray.
Why We Love This Recipe
We love these kale chips because of the crisp and how healthy they are. You get the best of both worlds with these kale chips. We love how easy they are to make with simple seasoning.
This easy Kale Chips Recipe is perfect to get you going and staying healthy every day.
Ingredients
- Bunch Kale
- Extra Virgin Olive Oil
- Salt and Freshly Ground Black Pepper
Carrie’s Tip: The most important step in this entire recipe is massaging the oil into each leaf individually — do not just toss and hope for the best. Take 2–3 minutes to rub each piece of kale between your fingers until you can feel the leaf soften slightly and turn a slightly darker green. This step coats every surface evenly and also starts to break down the tough leaf structure so the chips crisp more evenly in the oven. It makes a significant difference in the finished result.
Which Kale Works Best for Kale Chips?
Not all kale behaves the same in the oven — here is what to look for at the store:
Curly kale — what this recipe uses and the best choice for kale chips. The ruffled edges crisp up beautifully in the oven and give you that satisfying chip-like texture. Look for bright green leaves with no yellowing and stems that feel firm rather than wilted. The curlier the leaf the more surface area you get for the oil and seasoning to coat.
Lacinato kale — also sold as dinosaur kale or Tuscan kale. The leaves are flatter and darker with a slightly more bitter flavor. It works for kale chips but the flatter surface means less crunch and the thicker leaves need slightly longer in the oven. Curly kale gives a noticeably better result.
What to look for at the store: Choose a bunch with dark green vibrant leaves — avoid any yellowing or sliminess. Smaller leaves tend to be more tender and less bitter than very large mature leaves.
How to Make Baked Kale Chips
Step 1 – First, preheat the oven to 275°F.
Step 2 – Next, fill a large bowl with water and add kale. Swish around to remove any dirt. You want to make sure everything is cleaned and rinsed.
Step 3 – Drain and dry thoroughly. I like to use a clean kitchen towel or salad spinner to make sure the kale is really dry. Don’t skip this step because it helps to ensure you have crispy kale chips.
Step 4 – Now it is time to tear the kale leaves into 1” – 2” pieces. Discard the ribs and place in a bowl.
Step 5 – Drizzle with olive oil and toss with your hands until evenly coated. Rub each leaf gently between your fingers as you work to ensure each is covered in oil.
Step 6 – Arrange the leaves in a single layer (with NO overlap) on ungreased baking sheet. Sprinkle with salt and pepper.
Step 7 – Bake for 18 to 20 minutes or until leaves are crispy. Serve and Enjoy.
Why 275°F Is the Right Temperature for Kale Chips
Kale chips bake best at 275°F because the low heat dries the leaves evenly without burning the edges. Higher temperatures can make the thin edges bitter before the thicker centers become crisp. Bake for 18 to 20 minutes for evenly crispy kale chips.
Recipe Tips
- Prepare Curly Kale – Clean and dry kale before baking. Cut the kale into bite size pieces and make sure to dry kale for the best crispy kale.
- Seasoning – I like to really work the oil into each leaf to make sure every single one is coated for the best flavor.
Seasoning Ideas
The ideas are endless for these delicious kale chips. You can try different seasonings for a great snack idea.
- Garlic kale chips– Add garlic powder to the oil for a delicious garlic seasoned treat. We have even added cumin, paprika, and chili powder.
- Parmesan kale chips – We also love to add Parmesan cheese to the kale chips. It is so good and adds the perfect amount of flavor.
- Sea Salt – Another tasty idea to try is sea salt for tasty sea salt chips.
- Vinegar– If you like salt and vinegar chips, add a splash of vinegar to the oil and salt for a really delicious chip.
Oil swaps:
- Avocado oil — the best substitute for olive oil. It has a higher smoke point and a neutral flavor that lets the kale and seasoning shine. A light spray of avocado oil actually coats the leaves more evenly than a drizzle and uses less oil overall
- Coconut oil — gives a very subtle sweetness that pairs nicely with sea salt or nutritional yeast toppings
- Avoid butter — butter burns at the low temperature needed for crispy kale chips and gives an uneven coating
How Do you Keep Kale Chips Crispy?
It is super important to make sure the kale leaves are completely dry before baking. If not, the water will steam the leaves and you will not achieve that crispiness like chips.
You can use paper towels, a kitchen towel or a salad spinner to accomplish this. Just use what you prefer.
The method does not matter as long as the leaves are totally dry before baking. If you leave even a little bit of water, they will not get the desired level of crispiness.
You definitely want that crispy chip so take the extra few minutes to make sure they are dry before baking. It is so worth it and really does not take long at all.
How to Store Leftovers
Store kale chips in an airtight container at room temperature for up to 4 days. Make sure the kale chips cool completely before storing.
The chips will soften slightly as they sit but will not spoil — if they lose crispiness spread on a baking sheet and bake at 275°F for 3–5 minutes to restore the crunch.
Frequently Asked Questions
Collard greens and Swiss chard both work as substitutes but behave differently — their thicker leaves need slightly longer baking time and they produce a chewier less crispy result than curly kale. Spinach does not work — it is too delicate and burns before it crisps.
Pat the kale firmly with clean kitchen towels and let it sit on the towels for 10 minutes before oiling. The key is getting it completely dry — method does not matter as long as the leaves have no visible moisture before the oil goes on.
The honest answer is yes — with some context. Kale is genuinely one of the most nutrient-dense vegetables available. One cup of raw kale contains significant amounts of vitamins K, A, and C, manganese, calcium, and fiber. Baking at 275°F preserves more of these nutrients than high-heat cooking methods.
A serving of these baked kale chips has significantly fewer calories and carbohydrates than a serving of potato chips and far more vitamins and minerals. The olive oil adds healthy fat which actually helps your body absorb the fat-soluble vitamins in the kale.
Baking is significantly better — frying makes the chips greasy and destroys more of the nutrients while baking at low heat slowly dehydrates the leaves for a crispy result that is both healthier and more satisfying.
Massaging the oil thoroughly into each leaf before baking breaks down some of the compounds that cause bitterness. Choosing younger smaller kale leaves also helps — large mature leaves tend to be more bitter than small tender ones. A squeeze of fresh lemon juice after baking also cuts the bitterness significantly.
More Easy Healthy Snacks
If you try this recipe, please leave us a comment. We love hearing from you.
Oven Baked Kale Chips
Ingredients
- 1 bunch kale
- 2 tablespoons olive oil
- Salt and freshly ground black pepper
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Instructions
- Preheat the oven to 275°F.
- Wash the kale thoroughly and dry completely with a clean kitchen towel or salad spinner.
- Remove and discard the tough stems and ribs. Tear the kale leaves into 1–2-inch pieces.
- Place the kale in a large bowl. Drizzle with olive oil and gently massage the oil into the leaves until evenly coated.
- Arrange the kale in a single layer on ungreased baking sheet, making sure the pieces do not overlap.
- Season lightly with salt and black pepper.
- Bake for 18–20 minutes, or until the kale is dry and crisp. Check toward the end of the cooking time to prevent burning.
- Let cool slightly and serve.
Just what I have been looking for, crispy delicious tasting kale chips.
Thank you Carrie for sharing this recipe!
You’re welcome!
These were excellent. I used Mrs. Dash, doll and the Parmesan cheese. Much crispier than the ones I bought at my health food store-and a LOT cheaper too. Thank you!