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–+ servings
hand holding up a crispy baked kale chips
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5 from 4 votes

Foolproof Crispy Baked Kale Chips

Showing you my foolproof method for how to make the CRISPIEST baked kale chips, and four delicious ways to season them. Never bitter or chewy!
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Snack
Cuisine: American
Diet: Diabetic, Vegan, Vegetarian
Servings: 4
Calories: 34kcal
Author: Denise Bustard

Equipment

Ingredients

  • 1 bunch kale any variety will work, see note 1
  • 2 teaspoons olive oil see note 2
  • ⅛ teaspoon salt

Instructions

  • Wash kale- Tear kale into 2-3 inch pieces, removing and discarding the woody stem. Wash in cold water, drain and dry well using a salad spinner.
    kale in salad spinner filled with water
  • Dry kale- Spread the kale out on a clean kitchen towel and blot with a second clean kitchen towel. Repeat as necessary to remove all water droplets from the kale leaves.
    kale broken into bits and spread out on towel
  • Toss in oil- Add the kale to a large bowl, then drizzle with the oil. Use a spatula to mix well, ensuring that each leaf is coated *thinly* with oil. Sprinkle with salt and toss again for even coverage.
    kale tossed in oil in a bowl with spatula
  • Bake- Heat the oven to 250°F (if your oven has the convection setting, use that!), then spread the kale out on 1-2 sheet pans. Do not overcrowd your pans; it's OK if the leaves touch, but do not overlap. Bake for 15-20 minutes.
    kale chips spread out on sheet pan
  • Check- Pick the biggest chip and give it a little poke in the middle. If the middle is flexible and bendy, it is not ready to come out. If it's rigid and firm, your chips are ready to come out of the oven

Video

Notes

1- this recipe works with all types of kale, though different varieties may require a different cook time. Cook times in this recipe are for curly kale.
2- start with 2 teaspoons and add more olive oil by the teaspoon as needed
Storage
Store at room temperature in a container with the lid off for up to 7 days.
Flavor variations
  • cheezy- toss in olive oil & salt, spread out on baking sheet, and sprinkle with 2 tablespoons nutritional yeast/ 4 cups kale
  • sesame- swap olive oil for sesame; toss with oil & salt, spread out on baking sheet and sprinkle with sesame seeds
  • ranch- toss in olive oil (no salt); spread out on baking sheet and sprinkle with 2 teaspoons homemade ranch seasoning per 4 cups kale
  • fajita- toss in olive oil (no salt); spread on baking sheet and sprinkle with 2 teaspoons homemade fajita seasoning per 4 cups kale
 

Nutrition

Serving: 1/4 batch | Calories: 34kcal | Carbohydrates: 3g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Sodium: 85mg | Potassium: 160mg | Vitamin A: 3245IU | Vitamin C: 39mg | Calcium: 49mg | Iron: 0.5mg