These kale chips are amazing. It's mind-blowing how roasting kale leaves in olive oil turns them into crispy and flavorful chips! This easy four-ingredient recipe is ready in about 30 minutes. It's one of my favorite snacks.
I make this recipe often because it's the only way the young Picky Eater will agree to eat kale, and I don't blame her. Kale, in its natural form, is coarse and bitter and is certainly an acquired taste. These kale chips make kale way more palatable. They are the best way I have found to truly enjoy this leafy green vegetable that everyone says you should eat.
Ingredients
See the recipe card for exact measurements. Here are my comments on the ingredients.
- Curly kale: You will need to wash it well, then dry it REALLY well. If it's not truly dry, the kale won't crisp as it bakes.
- Olive oil spray: I love the flavor it adds to the kale. You should spray the kale generously!
- To season: Salt and garlic powder. Sometimes, I add onion powder.
Instructions
The detailed instructions and step-by-step photos are included in the recipe card. Here's a quick overview.
Tear cleaned and dried kale leaves into bite-size pieces and arrange them on two parchment-lined baking sheets. Coat the pieces with olive oil and sprinkle them with spices.
Bake the kale leaves in a preheated 325°F oven until crispy, for 20-30 minutes. Serve immediately.
These are so good! The kiddos actually beg for them. Thank you!!!
Mandy
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These are so good! The kiddos actually beg for them. Thank you!!!Recipe Tip
Some of the kale leaves will get crispy faster. So, start checking on them after 20 minutes, and remove the ones that are done to a plate. The very stubborn ones might take as long as 30 minutes to dry out and become crispy.
Recipe FAQs
It's tempting to speed things up by roasting them at a high temperature, but kale leaves burn easily. To achieve uniform crispness, bake them at a low temperature. So instead of baking them for 20 minutes in a 350°F oven, I prefer to bake them in a 325°F oven for about 25 minutes. It takes a while for the leaves to become crispy, so you need to be patient. At first, they just wilt. But slowly and gradually, they crisp up.
That's the beauty of this recipe! Low and slow baking with lots of olive oil, salt, and garlic powder works amazingly well to remove any bitterness. Two other good recipes are kale fritters and sauteed kale. In both, the cooking and/or seasoning mask any bitterness.
If you baked them in the oven without any seasonings, they would simply taste like kale, only drier. But when generously sprayed with olive oil and well-seasoned, they take on the quality of true chips - crispy, salty, and flavorful.
Not really. They're too delicate. But no dips are necessary - they are delicious on their own.
Storing Leftovers
Like many homemade snacks that lack preservatives, the crispness of these chips is relatively short-lived. So, I recommend you only make as many as you will eat that same day.
If you must store these chips, once they are completely cooled, place them in an airtight container or in a tightly sealed resealable bag and keep them on the counter for 1-2 days. I don't recommend freezing these chips.
Recipe Card
Baked Kale Chips
Video
Ingredients
- 1 bunch curly kale - 10 ounces
- Olive oil spray
- ½ teaspoon salt
- ½ teaspoon garlic powder
Instructions
- Preheat the oven to 325°F. Line two large, rimmed baking sheets with parchment paper.
- Wash the kale and dry it thoroughly using a salad spinner, clean kitchen towels, or paper towels. Dry it REALLY well. If it's not truly dry, it won't crisp up as it bakes. Cut the stalks off and tear the kale leaves into bite-size pieces. After cleaning, you should have about 5 ounces of kale leaves.
- Spread the leaves in a single layer on the prepared baking sheets. Generously spray them with olive oil and sprinkle them with salt and garlic powder.
- Roast the leaves until dry and crispy, 20-30 minutes (see notes below). It takes a while for the leaves to become crispy, so please be patient. At first, they just wilt. But slowly and gradually, they crisp up.
- Serve immediately.
Notes
- Some of the kale leaves will get crispy faster. So, start checking on them after 20 minutes, and remove the ones that are done to a plate. The very stubborn ones might take as long as 30 minutes to dry out and become crispy.
- Be generous with the olive oil. It adds flavor and helps the kale become crispy.
- Like many homemade snacks that lack preservatives, the crispness of these chips is relatively short-lived. So, I recommend you only make as many as you will eat that same day. If you must store these chips, once they are completely cooled, place them in an airtight container or in a tightly sealed resealable bag and keep them on the counter for 1-2 days. I don't recommend freezing these chips.
Nutrition per Serving
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Most recipes are low-carb and gluten-free, but some are not. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate. Please verify it independently. The carb count excludes non-nutritive sweeteners. Please read these Terms of Use before using any of my recipes.
Mandy says
These are so good! The kiddos actually beg for them. Thank you!!!
Vered DeLeeuw says
You're very welcome, Mandy! I'm so glad this recipe is a success.
Emma says
These are so amazing! I can’t stop eating them!!!
Vered DeLeeuw says
Yay! I'm so glad you like these chips, Emma. Thanks for the comment.
Yael says
I could eat several whole bunches of kale when prepared this way. Honestly addicting AND good for you to boot.
(I'm Vered's daughter, but this is my honest opinion!)
Vered DeLeeuw says
Thank you, Yael. 🙂