Baked Kale Chips

Baked Kale Chips are a popular healthy snack. These veggie chips are crunchy and delicious and crazy good.

Crispy kale chips cook up quickly so keep a bunch of kale on hand and you can whip them up anytime a craving strikes. Plus, they store reasonably well so you can make a batch to have on hand all week. They are perfect for packing in lunches or as a tasty after school snack.

Love veggie snacks, then check out these Plantain Chips and these crunchy Air Fryer Chickpeas.

Why Make This Recipe

• Healthy – Kale chips air fryer is much healthier than regular potato chips or sweet potatoes chips. 
• Easy – These chips are one of the easiest recipes you can and can convert even the most strongest kale hater you know,
• Make A Little Make A Lot – You can make a small batch as needed or make several batches so you have enough for the week to serve the whole family or a crowd. Just add an extra bunch to your grocery shopping.
• Better Than Storebought – If you’ve tried storebought kale chips and were unimpressed give this homemade version a try. The difference is noticeable. 

Ingredient Notes

• Kale – this recipe calls for curly Kale. Use as fresh a bunch of kale as you can. I have also made this using Lacinato kale (aka Tuscan Kale aka Dinosaur Kale). All taste good.
• Oil – I use olive oil but use other oil, to your taste.
• Salt – use sea salt flakes.

So kale crisps, as a nutritious and healthy snack, you are welcome at my place anytime.

How To Make Baked Kale Chips In Oven

Get complete ingredients list and instructions from the recipe card below.

1. Preheat oven to 325 degrees F / 160 degrees C / gas 3 and prepare 2 baking sheets.
2. Remove kale leaves from the tough stems, thoroughly wash and dry them and transfer into in a large bowl.
3. Add the oil and some salt and massage the oil into the kale leaves so all the leaves are well coated.
4. Lay the leaves in a single layer on the prepared baking sheets with some space between them. You might need to bake them in more than 1 batch.
5. Bake kale chips for 10 -12 mins until crisp but not burnt making sure you turn them half way through baking. Do keep an eye on them as they do burn rather quickly.
6. If you find that few leaves are not completely crispy then pick them out and put these back into the oven for a few minutes.

How To Prep Kale For Chips

• Like most greens, kale can hold dirt. So grab the entire head, remove, and then carefully wash and dry the leaves.
• Dry the leaves with a salad spinner so as to remove all the moisture.
• Next, remove the tough stems by cutting the leaves from the stems with a paring knife, or grip the stem in your fist and slide your fist down the stem to pull off the leaves.
• The leaves can then be chopped or torn into small chip-sized pieces. 

Recipe Tips

• When making kale chips, it is essential to massage the leaves to tenderize and spread in the oil and flavor.
• For the best results, don’t overcrowd the baking sheet. Cook these in 2 or more batches as needed.
• Add more salt to your taste.

Delicious Variations

This kale chip recipe is good as is but here are a few variations to please all

• Make it sweeter – with some maple syrup or cinnamon sugar.
• Make it cheesier – with grated parmesan or nutritional yeast.
• Make it spicy with – with freshly grated black pepper, cayenne, red pepper flakes, chili powder.
• Make it nuttier – by adding toasted sesame seeds.
• Other flavors – garlic, cumin, fresh lemon juice, ranch, everything bagel.

FAQs

Storage

• Prep Ahead – Wash, dry and de-stem the greens when you bring it home from the store so it will be ready to use. 
• Store – Kale chips can last about 5-7 days if stored in a brown paper bag or a loosely sealed zip-top bag with a paper towel inside. Keep at room temperature. 
• Freeze – Freezing or refrigerating the chips will make them soggy, so I don’t recommend this. 

More Snack Recipes

• Air Fryer Apple Chips.
• Air Fryer Chickpeas.
• Radish Chips.
• Sweet Potato Tater Tots.

 The Best Kale Chips Recipe

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Print Recipe

5 from 4 votes

Baked Kale Crisps

Easy baked kale chips that make a nutritious and healthy snack.

Cook Time12 minutes mins

Author: Bintu Hardy

Ingredients

• ▢ 2 bunches of kale
• ▢ 1 tbsp olive oil
• ▢ Salt

Instructions

• Preheat oven to fan 140C / 160C / 325F / gas 3.
• Remove kale leaves from the woody stem, thoroughly wash and dry them and transfer into in a bowl.
• Add the oil and some salt and massage the oil into the kale leaves so all the leaves are well coated.
• Lay the kale leaves in a single layer on the baking tray with some space between them. You might need to bake them in more than 1 batch.
• Bake for 10 -12 mins until crisp but not burnt making sure you turn them half way through baking. Do keep an eye on your kale crisps as they do burn rather quickly.
• If you find that few leaves are not crispy then pick them out and put these back into the oven for a few minutes.

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Notes

Try and make sure each baking try has leaves of similar sizes so that they all cook at the same rate.