Crispy Baked Kale Chips
Light, crunchy and salty, these oven-baked kale chips are a smart swap for potato chips. The secret is dry leaves and a low oven.
Kale chips are crisp, salty and surprisingly addictive. Baked with a little olive oil and sea salt, they satisfy a chip craving with far fewer calories.
Two things make them crispy instead of chewy. The leaves must be completely dry before baking, and the oven should be low so they dry out without burning.
At a glance: this crispy baked kale chips serves 4, needs about 5 min of hands-on prep and 18 min of cooking, and provides roughly 60 calories and 2 g of protein per serving. It is naturally vegan, gluten-free and dairy-free.
Why you'll love this recipe
- Crunchy snack with few calories
- Only three basic ingredients
- Vegan and gluten-free
- Easy to season in different ways
About this kale chips
Kale chips became a health-food favorite in the 2010s as a crunchy, salty snack made from a nutrient-rich leafy green. Store-bought versions can be expensive, but they are easy and cheap to make at home.
The trick is to turn kale leaves into crisp, delicate chips rather than chewy, burnt ones. That means drying the leaves completely, using just a little oil, spreading them out in a single layer and baking them at a low temperature so they dehydrate gently.
Plain kale chips with olive oil and sea salt are delicious, but they also take on flavors beautifully, from cheesy nutritional yeast to smoky paprika or tangy salt and vinegar.
Ingredient notes and substitutions
- Curly kale. Curly kale makes the crunchiest chips because the ruffled edges crisp up. Lacinato kale makes flatter chips.
- Olive oil. Just one tablespoon for a large bunch. Too much oil makes chips soggy.
- Flaky sea salt. Flaky salt gives bursts of flavor. Season lightly, as kale shrinks a lot.
- Nutritional yeast. It adds a cheesy, savory flavor and B vitamins.
- Smoked paprika. Adds smoky flavor and color.
- Garlic powder. Gives a savory, garlicky taste without burning like fresh garlic.
Equipment you'll need
- Two large baking sheets
- Parchment paper
- A salad spinner
- A large mixing bowl
How to make it, step by step
Remove stems and tear leaves
Strip the leaves from the tough stems and tear them into chip-size pieces. They will shrink in the oven, so do not tear them too small.
Wash and dry completely
Wash the leaves and dry them thoroughly in a salad spinner, then pat them with a towel. Any moisture will make the chips chewy.
Massage the oil in
Drizzle the oil over the kale and massage it into every leaf with your hands. This coats the leaves evenly with very little oil.
Bake low and slow
Spread the leaves in a single layer and bake at 300°F (150°C) for 15 to 20 minutes, rotating the pans halfway, until crisp but still green.
Cool on the pan
Let the chips cool for five minutes; they crisp further as they cool.
Recipe
Crispy Baked Kale Chips
American · Snacks · Vegan · Gluten-Free · Dairy-Free
Ingredients
- 1 large bunch (about 300 g) curly kale
- 1 tablespoon olive oil
- 1/2 teaspoon flaky sea salt
- Optional seasonings: 1 tablespoon nutritional yeast, 1/2 teaspoon smoked paprika, or 1/2 teaspoon garlic powder
Instructions
- Preheat. Preheat the oven to 300°F (150°C) and line two baking sheets with parchment.
- Prepare the kale. Remove the thick stems and tear the leaves into chip-size pieces. Wash and dry them very well, ideally in a salad spinner.
- Massage with oil. Drizzle with the oil and rub it into every leaf. Sprinkle with salt and any seasonings.
- Bake. Spread in a single layer without overlapping. Bake for 15 to 20 minutes, rotating the pans halfway, until crisp but still green.
- Cool. Let cool on the pans for 5 minutes; they crisp up further as they cool.
Nutrition (estimated, per serving)
Nutrition values are estimates calculated from typical ingredient data and will vary with the exact products and quantities you use.
Tips for success
- Any moisture left on the leaves makes the chips chewy.
- Do not overcrowd the pans; use two if needed.
- Watch closely at the end; kale goes from crisp to burnt quickly.
Troubleshooting
- The chips are chewy. Dry the leaves better, use less oil and bake a little longer.
- The chips burned. Bake at a lower temperature and watch them closely at the end.
- The chips are bitter. Kale turns bitter when overbaked. Remove the chips while still green.
- The seasoning does not stick. Toss the leaves with oil first, then season.
Variations
- Cheesy. Add nutritional yeast for a cheesy, savory flavor.
- Spicy. Add chili powder and a pinch of cayenne.
- Salt and vinegar. Toss with a teaspoon of apple cider vinegar before baking.
What to serve with it
Eat kale chips as a snack on their own, crumble them over soups and salads, or serve them alongside sandwiches instead of potato chips.
For a party, make several flavors and serve them in bowls.
Make ahead and storage
Kale chips are best eaten the day they are made. Store them in a paper bag at room temperature for up to two days. Re-crisp in a low oven if needed.
Kale chips are best the day they are made. Store in a paper bag for up to 2 days; avoid airtight containers.
Is it healthy?
Kale is rich in vitamins A, C and K and provides fiber and antioxidants. Kale chips are a light, crunchy snack with about 60 calories per serving.
They are much lower in fat and calories than potato chips.
Nutrition information is an estimate for general guidance only and is not medical or dietary advice.
Seasoning ideas to try
- Cheesy: 1 tablespoon nutritional yeast and a pinch of garlic powder
- Smoky: 1/2 teaspoon smoked paprika and a pinch of cumin
- Chili lime: chili powder before baking and a squeeze of lime zest after
- Ranch: dried dill, onion powder and garlic powder
- Sesame: a few drops of sesame oil, sesame seeds and a pinch of salt
- Salt and vinegar: a teaspoon of apple cider vinegar massaged in before baking
Frequently asked questions
Why are my kale chips soggy?
The leaves were wet, too much oil was used or the pan was overcrowded.
Can I make kale chips in an air fryer?
Yes. Air fry at 300°F (150°C) for 4 to 6 minutes, shaking the basket often.
Which kale is best for chips?
Curly kale makes the crunchiest chips. Lacinato kale works but is flatter.
Can I make kale chips in an air fryer?
Yes. Air fry at 300°F (150°C) for 4 to 6 minutes, shaking often.
Why are my kale chips soggy?
The leaves were wet or crowded.
Can I use bagged kale?
Yes. Remove any thick stems.
How long do kale chips last?
Up to two days in a paper bag.
Can I make them in a dehydrator?
Yes. Dehydrate at 125°F (52°C) for 4 to 6 hours.
Are kale chips healthy?
Yes. They are nutrient-rich and low in calories.
Can kids eat kale chips?
Yes. Many children enjoy them, especially with cheesy seasoning.
What flavors work well?
Nutritional yeast, smoked paprika, garlic, ranch, chili lime or salt and vinegar.
Can I use spinach?
Spinach is too delicate and burns quickly.
How much does kale shrink?
A lot. A large bunch makes about four servings.
Why bake at low temperature?
It dries the leaves slowly without burning them.
Do I need to massage the kale?
Yes. It coats every leaf with oil evenly.
Can I use cooking spray?
Yes. A light spray of oil works.
Are kale chips keto?
Yes. They are low in carbohydrates.
Are kale chips vegan?
Yes.
Can I add cheese?
Grated Parmesan adds flavor but makes them non-vegan.
Why do my chips taste burnt?
They were left in the oven too long. Remove them while they are still green.
How do I store kale before making chips?
Keep it wrapped in a damp towel in the fridge for up to five days.
How do I keep kale chips from shrinking too much?
Kale always shrinks as it loses water, but tearing larger pieces and baking at a low temperature keeps the chips a better size.
Can I make kale chips without oil?
You can lightly spritz them with water and seasoning, but a little oil gives a much better flavor and crunch.
Final thoughts
This crispy baked kale chips takes about 23 min from start to finish and serves 4. It is vegan, gluten-free and dairy-free, and it is easy to adapt with the variations above. If you make it, adjust the seasoning to your taste and make a note of what you changed, so the next batch is exactly how you like it. Looking for more ideas? Browse all our snacks recipes or the full recipe index.