Crispy Kale Chips
Our homemade crispy kale chips are super easy! Our recipe takes 20 minutes, and you can customize the chips however you like. So good! When I first made kale chips in the oven, I was shocked at how easy it was. You only need kale, a baking sheet, and a hot oven. Then, you can spice them up with spice blends already sitting in your cabinet. I’ve shared a few of my favorites below! In addition to this kale chips recipe, we have many more kale recipes on the blog. In case you have some kale left, a few of my favorites are tahini kale bean salad, kale pesto pasta, and our sausage and kale soup. Key Ingredients Kale: You can make kale chips with any variety, but my favorite is curly kale, which is also the most common. I love all the curly, ruffled leaves, which make extra crispy chips. Lacinato kale (also known as Tuscan or dinosaur kale) is excellent, too, but it is a little thicker, making heartier chips that are less light and crispy. Olive Oil: I use extra virgin olive oil because I like the flavor, and we aren’t using a super high heat in the oven. If you avoid heating olive oil, you can use avocado oil instead. Salt and Pepper: Be generous when seasoning with salt (I like fine sea salt) and fresh ground black pepper. Below, I’ve also shared some spices/spice blends that work well for kale chips. Optional Seasonings: Consider spicing up the chips with Cajun seasoning, Old Bay, curry powder, Togarashi, chili powder, ranch seasoning, mushroom powder, nutritional yeast, sesame seeds, and lime zest. I prefer adding extra spices once the kale chips are baked and crisp. In the photo below, I’m adding lime zest and chili powder for chili lime kale chips! Kale: You can make kale chips with any variety, but my favorite is curly kale, which is also the most common. I love all the curly, ruffled leaves, which make extra crispy chips. Lacinato kale (also known as Tuscan or dinosaur kale) is excellent, too, but it is a little thicker, making heartier chips that are less light and crispy. Olive Oil: I use extra virgin olive oil because I like the flavor, and we aren’t using a super high heat in the oven. If you avoid heating olive oil, you can use avocado oil instead. Salt and Pepper: Be generous when seasoning with salt (I like fine sea salt) and fresh ground black pepper. Below, I’ve also shared some spices/spice blends that work well for kale chips. Optional Seasonings: Consider spicing up the chips with Cajun seasoning, Old Bay, curry powder, Togarashi, chili powder, ranch seasoning, mushroom powder, nutritional yeast, sesame seeds, and lime zest. I prefer adding extra spices once the kale chips are baked and crisp. In the photo below, I’m adding lime zest and chili powder for chili lime kale chips! How to Make Kale Chips In this recipe, we use our oven to make kale chips. If you’d like to use an air fryer, see our air fryer kale chips (recipe coming soon). First, you’ll want to prepare the kale by removing the leaves from the thick, woody stalks. You can save these for stock but want to leave them out when making the chips. Then, tear the kale leaves into smaller pieces. They shrink a little when baked, so tear them into relatively large pieces (a bit larger than tortilla chips). Next, rinse the kale well, then dry it. The kale must be as dry as possible. If it is still wet when baking, it will steam, which means it is floppy kale, not crispy chips. If you have one, use a salad spinner to remove all the water. Or, use a clean kitchen towel/paper towel to pat dry. Before baking, toss the kale with your oil and a sprinkle of salt. If you plan to add seasonings to the chips, we usually do that after baking. Then, slide the kale onto a large baking sheet (or two small baking sheets). The kale must be in one layer; otherwise, it might steam instead of crisp. Finally, bake kale chips in a 350°F oven for 10 to 12 minutes. When baked, the kale will be crisp and crunchy. From there, you can enjoy them or sprinkle over some extra spice. You’ll love them! Crispy Kale Chips PREP 7 mins COOK 15 mins TOTAL 22 mins PREP 7 mins COOK 15 mins TOTAL 22 mins Our kale chips recipe takes 20 minutes, and you can customize the chips however you like. Check the tips for spice suggestions. Remember, for the best, most crispy kale chips, you must dry the kale very well before baking. 4 Servings You Will Need 1 bunch kale, we prefer curly kale for chips 2 tablespoons extra-virgin olive oil 1/4 teaspoon fine sea salt 1/8 teaspoon ground black pepper Directions 1Preheat the oven to 350°F (177°C). Line a baking sheet with parchment paper or a silicone baking mat. 2Remove the thick, woody stalks and ribs from kale leaves and tear leaves into smaller pieces. Discard stalks and ribs or save them for another use. 3Rinse the kale leaves, then use a salad spinner or clean kitchen towel/paper towel to dry them completely. If the kale leaves are not dry, they will steam instead of becoming crisp, so make sure they are as dry as you can get them. 4Toss leaves with olive oil, salt, and pepper. 5Arrange kale in one layer on the baking sheet (you may need to work in batches or use two baking sheets.) Keeping a bit of space between the chips helps them crisp better. 6Bake until the kale is crisp, 10 to 12 minutes. If, after 10 to 12 minutes, the kale is not yet crisp, bake another 2 to 3 minutes. (Stay close to watch for the kale becoming overcooked/browned.) 7Let cool for 5 minutes, and enjoy! 1Preheat the oven to 350°F (177°C). Line a baking sheet with parchment paper or a silicone baking mat. 2Remove the thick, woody stalks and ribs from kale leaves and tear leaves into smaller pieces. Discard stalks and ribs or save them for another use. 3Rinse the kale leaves, then use a salad spinner or clean kitchen towel/paper towel to dry them completely. If the kale leaves are not dry, they will steam instead of becoming crisp, so make sure they are as dry as you can get them. 4Toss leaves with olive oil, salt, and pepper. 5Arrange kale in one layer on the baking sheet (you may need to work in batches or use two baking sheets.) Keeping a bit of space between the chips helps them crisp better. 6Bake until the kale is crisp, 10 to 12 minutes. If, after 10 to 12 minutes, the kale is not yet crisp, bake another 2 to 3 minutes. (Stay close to watch for the kale becoming overcooked/browned.) 7Let cool for 5 minutes, and enjoy! Adam and Joanne's Tips Optional seasonings: Anything goes! We usually add these once the kale chips are baked and crispy. Try Cajun seasoning, Old Bay, curry powder, Togarashi, chili powder, ranch seasoning, mushroom powder, nutritional yeast, sesame seeds, and lime zest. To make chili lime kale chips, sprinkle the baked and crispy chips with 1/2 teaspoon chili powder and 1/2 teaspoon fresh lime zest. The nutrition facts provided below are estimates. Optional seasonings: Anything goes! We usually add these once the kale chips are baked and crispy. Try Cajun seasoning, Old Bay, curry powder, Togarashi, chili powder, ranch seasoning, mushroom powder, nutritional yeast, sesame seeds, and lime zest. To make chili lime kale chips, sprinkle the baked and crispy chips with 1/2 teaspoon chili powder and 1/2 teaspoon fresh lime zest. The nutrition facts provided below are estimates. Nutrition Per Serving Serving Size 1/4 of batch / Calories 81 / Protein 2g / Carbohydrate 4g / Dietary Fiber 1g / Total Sugars 0g / Total Fat 7g / Saturated Fat 1g / Cholesterol 0mg / Sodium 175mg AUTHOR: Adam Gallagher We’re Adam and Joanne, a couple passionate about cooking and sharing delicious, reliable recipes since 2009. Our goal? To inspire you to get in the kitchen and confidently cook fresh and flavorful meals.More About Us