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How to Make Kale Chips

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Have you ever wanted to learn how to make kale chips that are baked in an oven until light, crispy, and airy? Keep reading to get all of my tips for this easy to make snack made from fresh kale, olive oil, and simple seasonings.

A large bowl filled with crispy, seasoned kale chips.

Yes you could purchase kale chips at the grocery store, but are they really worth $5.99 for a 2-ounce bag? I think not!

What you’ll need

Ingredients needed to make kale chips.

These flavorful kale chips are perfect for snacking and you can change up the seasonings however you like. I stuck with a super simple seasoning salt mixture, but plain sea salt or your favorite combination will work too!

  • Fresh Kale – curly leaf varieties including Lacinato (dinosaur/Tuscan) which has a milder, sweeter flavor and thinner, softer leaves is the best option. Common green or red Russian are also delicious options and readily available.
  • Olive Oil
  • Seasoned Salt – a combination of garlic powder, sea salt, paprika, black pepper, and onion powder.
  • Two baking sheets with silicone baking mats.

Be sure to check out the detailed printable recipe card below

Looking down on a bowl of crispy kale chips with scattered chips on the table leading to a small plate.

How to Make Kale Chips

Wash and thoroughly dry kale completely before using. We do not want to steam the kale chips, we want dry and crispy.

Washed kale stalks on a towel.

Preheat oven to 300° F. Line two baking sheets with silicone liners or sheets of parchment paper and set aside.

Mix seasoning together in a small bowl and set aside.

Seasoned salt in a small bowl.

Using a knife, remove the thick stem/rib that runs down the center of each section.

Kale stalk with rib removed with a knife on the side.

Tear or chop leafy green portion into small, bite-sized pieces.

Divide the kale pieces between the two baking sheets. Drizzle one-half tablespoon of oil over the kale on each baking sheet.

Pieces of kale rubbed with oil on a baking sheet.

Rub each leaf with your fingers to massage the oil evenly over the kale leaves.

Sprinkle half of the seasoned salt mixture over each baking sheet and gently toss to coat the kale leaves.

Raw kale pieces with oil and seasoning salt on a baking tray.

Spread kale pieces in a single layer evenly across both baking sheets.

Place baking sheets in pre-heated oven and bake for 10 minutes. Rotate pans in the oven and bake for an additional 10 to 15 minutes, or until they are still mostly green and have a bit of brown developing.

Do not overcook. They go from green to brown in the blink of an eye!

Allow to cool for 2 to 3 minutes to crisp up a bit more before serving.

A bowl filled with seasoned kale chips sitting on a blue and white striped napkin.

Recipe Tips

  • All ovens cook differently, baking times may vary. Keep an eye on them during the last 5 to 10 minutes the first time that you make them.
  • You can skip the knife and tear small pieces of kale off the stalk if you prefer.
  • To get kale pieces drier, faster use a salad spinner.
  • If you do not mind washing an extra dish, you can also mix the kale pieces together with the oil and seasoned salt in a large bowl then spread out over the baking sheets.
  • Kale chips taste best the day they are made, but can also be stored in an airtight container at room temperature for 5 to 7 days depending on humidity.

Seasoning Ideas

To add a bit of variety to your snacking, try using 1 to 2 teaspoons of your favorite seasoning, or swap out spices in the seasoned salt mixture:

Tools used

More crunchy snack recipes

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Enjoy!!

Looking down on a bowl of crispy kale chips with scattered chips on the table leading to a small plate.

Kale Chips

Learn how to make kale chips that are baked in an oven until light, crispy, and airy using fresh kale, olive oil, and simple seasonings.
5 from 2 votes
Print Rate
Course: Snack
Cuisine: American
Keyword: seasoned kale chips
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 8 Servings
Calories: 37kcal
Author: Lisa Johnson

Ingredients

  • 1 pound curly kale I used almost 2 bunches, sizes vary.
  • 1 tablespoon olive oil

Seasoned Salt

  • 0.5 teaspoon sea salt
  • 0.5 teaspoon paprika
  • 0.5 teaspoon garlic powder not garlic salt
  • .25 teaspoon black pepper
  • .25 teaspoon onion powder

Instructions

  • Wash and thoroughly dry kale completely before using. We do not want to steam the kale chips, we want dry and crispy.
  • Preheat oven to 300° F. Line two baking sheets with silicone liners or sheets of parchment paper and set aside.
  • Mix seasoning together in a small bowl and set aside.
  • Using a knife, remove the thick stem/rib that runs down the center of each section. Tear or chop leafy green portion into small, bite-sized pieces.
  • Divide the kale pieces between the two baking sheets. Drizzle one-half tablespoon of oil over the kale on each baking sheet. Rub each leaf with your fingers to massage the oil evenly over the kale leaves.
  • Sprinkle half of the seasoned salt mixture over each baking sheet and gently toss to coat the kale leaves. Spread kale pieces in a single layer evenly across both baking sheets.
  • Place baking sheets in pre-heated oven and bake for 10 minutes. Rotate pans in the oven and bake for an additional 10 to 15 minutes, or until they are still mostly green and have a bit of brown developing. Do not overcook. They go from green to brown in the blink of an eye!
  • Allow to cool for 2 to 3 minutes to crisp up a bit more before serving.

Notes

  • All ovens cook differently, baking times may vary. Keep an eye on them during the last 5 to 10 minutes the first time that you make them.
  • You can skip the knife and tear small pieces of kale off the stalk if you prefer.
  • If you do not mind washing an extra dish, you can also mix the kale pieces together with the oil and seasoned salt in a large bowl then spread out over the baking sheets.
  • Kale chips taste best the day they are made, but they can also be stored in an airtight container at room temperature for 5 to 7 days depending on humidity.

Nutrition

Serving: 1cup | Calories: 37kcal | Carbohydrates: 3g | Protein: 2g | Fat: 3g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 176mg | Potassium: 204mg | Fiber: 2g | Sugar: 0.5g | Vitamin A: 5726IU | Vitamin C: 53mg | Calcium: 145mg | Iron: 1mg

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13 Comments

  1. Hi Lisa, Kale chips are not for everyone but I have to say when I made them I wasn’t sure anyone would like them. I was surprised that the kids really enjoyed them, ate the entire batch then asked me to make them again. It’s just one of those ‘you never know’ foods.
    Thanks for sharing this with Foodie Friends Friday Snack Foods party this week. I’m pinning and sharing.

  2. Gday Lisa! healthy indeed!
    While I am not a personal fan of kale and kale chips, I love your step by step!
    Thanks for sharing as part of Foodie Friends Friday Snack Party!
    Cheers! Joanne

  3. I love kale chips. I have made my own as well as purchase the expensive ones. There is a vegan cashew cheese flavor that I love and is occasionally worth the price. Thanks for sharing on Foodie Friends Friday.

  4. I have never tried Kale chips BUT I need to. They sound delicious. Thank you so much for linking up to Saturday Dishes Snacks.
    I pinned it.
    Blessings,
    Diane Roark

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