Pin Transform fresh green kale into a crispy, savory snack using simple ingredients and oven baking. After removing the tough stems and tearing the leaves into bite-sized pieces, toss them with extra-virgin olive oil and a sprinkle of sea salt. Spread the kale evenly on parchment-lined sheets and bake at a low temperature until edges crisp without browning. This creates a light, addictive snack perfect for any time, offering a healthy alternative that’s easy to prepare and gluten-free. Optional spices like smoked paprika or garlic powder can add unique flavors. Store leftovers in an airtight container to retain crunch.
I stumbled onto kale chips completely by accident during a phase where I was trying to use up an overflowing CSA box. My husband walked into the kitchen, nose wrinkled, asking why I was making salad garnish in the oven. Ten minutes later, he sheepishly admitted he'd eaten almost the entire batch straight from the baking sheet.
My sister-in-law requested these at every family gathering for six months straight. I started bringing double batches because the first one would vanish during appetizer hour, usually while everyone was standing around the kitchen island pretending they weren't sneaking pieces.
Ingredients
- Green kale: One large bunch gives you enough for a proper snack session. Look for leaves that are deep green with no yellowing or wilting.
- Extra-virgin olive oil: This helps the salt stick and creates that satisfying crunch. Don't be tempted to skip or skimp on the oil.
- Sea salt: Coarse salt gives you those little salty bursts that make these addictive. Fine salt works too but use slightly less.
Instructions
- Get your oven ready:
- Preheat to 150°C (300°F) and line two large baking sheets with parchment paper. The parchment prevents sticking and makes cleanup effortless.
- Prep the kale properly:
- Wash the leaves and remove those tough stems. Tear the leaves into bite-sized pieces and dry them thoroughly. Any water left on the leaves will make them steam instead of crisp.
- Coat the leaves:
- Drizzle the olive oil over the kale in a large bowl. Use your hands to toss everything until every leaf is lightly glistening.
- Arrange for crisping:
- Spread the kale in a single layer on your prepared baking sheets. Crowding the pan is the enemy of crispy chips, so give them room.
- Season generously:
- Sprinkle the sea salt evenly across all the pieces. Do this before baking so the salt has something to grip onto.
- Bake to perfection:
- Bake for 12 to 15 minutes, rotating the pans halfway through. You want them crisp and dry, with edges just barely starting to turn golden.
- Let them cool:
- Cool for a few minutes right on the baking sheets. They continue crisping as they cool and become even more satisfying.
Pin These became my go-to contribution to movie nights with friends. There's something delightful about serving something that feels indulgent but is actually just vegetables.
Getting the Perfect Crunch
The key is pulling them out when they're mostly crisp but still have a tiny bit of flexibility. They finish crisping up on the baking sheet as they cool, and that's when the magic happens.
Flavor Variations
Sometimes I'll toss in nutritional yeast for a cheesy flavor or smoked paprika for a smoky kick. Garlic powder works beautifully too, and a squeeze of fresh lemon after baking adds brightness.
Storage and Making Ahead
Kale chips are best eaten the same day, but if you must store them, use an airtight container with a paper towel to absorb any moisture. They'll stay reasonably crispy for a day or two.
- Double the recipe for parties because one batch is never enough
- Let them cool completely before storing or they'll soften in the container
- If they lose their crunch, a quick 5-minute revisit to the oven often revives them
Pin These chips converted my chip-obsessed brother into a believer. Now he actually requests the kale version over potato chips.
Recipe Questions & Answers
- → How do I achieve maximum crispiness?
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Make sure the kale leaves are thoroughly dried after washing; moisture prevents crisping. Baking at a low temperature evenly dries and crisps the leaves.
- → Can I add other seasonings?
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Yes, sprinkling smoked paprika, nutritional yeast, or garlic powder before baking adds extra flavor and depth.
- → What’s the best way to store the chips?
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Store cooled chips in an airtight container to keep them crisp for up to two days.
- → Is olive oil essential for coating?
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Olive oil lightly coats the kale to promote even crisping and enhances flavor, but you can experiment with other oils if desired.
- → Can I adjust the salt amount?
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Yes, lightly sprinkle sea salt to taste before baking for balanced seasoning, keeping the chips savory without overpowering.
