Easy Baked Kale Chips Recipe

I turned humble kale into impossibly crispy baked chips that curb salty cravings and belong among the best Healthy Salty Snack Recipes.

I can’t resist anything crunchy, so I made Easy Baked Kale Chips. Made from curly kale and extra virgin olive oil, they somehow hit that salty, crunch craving without feeling like a cheat.

I call them my go to Healthy Vegan Chips when I need a quick pick-me-up, and honestly they answer the big question What To Eat Instead Of Chips without sounding preachy. Some batches come out blistered and addictive, some not perfect, but I eat them anyway.

If you’re skeptical, don’t be, but also be warned: you’ll probably snack the whole pan before dinner.

Ingredients

• Kale is packed with fiber, vitamin K and A, low in calories, very healthy.
• Olive oil adds healthy fats and richness, helps crisping, use sparingly.
• Sea salt brings out flavor, provides sodium so taste pops, not sweet.
• Black pepper gives warm bite, tiny antioxidant boost, use a little.
• Garlic powder adds savory punch and depth, no chopping, easy to dose.
• Nutritional yeast gives a cheesy, nutty flavor, adds protein and B vitamins.
• Smoked paprika lends subtle smokiness and color, not spicy usually.
• Lemon zest brightens with citrus tang, adds freshness, balances the oil.

Ingredient Quantities

• 1 bunch curly kale (about 8 to 10 oz) stems removed
• 1 to 2 tbsp extra virgin olive oil
• 1/2 tsp fine sea salt or kosher salt
• 1/4 tsp freshly ground black pepper optional
• 1/2 tsp garlic powder optional
• 1 to 2 tbsp nutritional yeast optional for a cheesy flavor
• 1/4 tsp smoked paprika optional
• 1 tsp lemon zest optional

How to Make this

1. Preheat oven to 275°F and line a baking sheet with parchment paper or a silicone mat, your oven may run hot so keep an eye on it.

2. Rinse the bunch of curly kale, pat or spin very dry with a salad spinner, then remove and discard the thick stems and tear the leaves into roughly 2 inch pieces so they cook evenly.

3. Put the torn kale in a large bowl, drizzle 1 to 2 tbsp extra virgin olive oil over it, sprinkle 1/2 tsp fine sea salt, 1/4 tsp freshly ground black pepper if using, 1/2 tsp garlic powder if using, 1 to 2 tbsp nutritional yeast if you want cheesy flavor, and 1/4 tsp smoked paprika if using.

4. Massage and toss the kale with your hands for 30 to 45 seconds until each piece is lightly coated but not dripping with oil, you want them just barely glossy not soggy.

5. Arrange the kale in a single layer on the prepared sheet, do not overlap pieces, use a second sheet if needed so they all have room to crisp.

6. Bake on the middle rack for about 18 to 22 minutes, check at 12 minutes then every few minutes after, rotate the sheet halfway and remove any pieces that are already crispy so they dont burn.

7. Let the chips cool on the sheet for 3 to 5 minutes they’ll get crispier as they cool, then grate 1 tsp lemon zest over them if using for a bright finish and taste for extra salt.

8. Store completely cooled chips in an airtight container at room temp and eat within a day or two they go soggy if left out too long, or re-crisp for a few minutes in a 300°F oven if needed.

Equipment Needed

1. Oven, preheated to 275°F
2. Baking sheet(s) lined with parchment paper or a silicone baking mat
3. Large mixing bowl
4. Salad spinner or clean kitchen towels to dry the kale
5. Chef’s knife and cutting board
6. Measuring spoons
7. Kitchen tongs or your hands for massaging and arranging the leaves
8. Microplane zester or fine grater for lemon zest
9. Airtight container for storing the chips

FAQ

Easy Baked Kale Chips Recipe Substitutions and Variations

• Curly kale (stems removed): lacinato/dinosaur kale, collard greens, Swiss chard, or large Brussels sprout leaves. Collards and chard are thicker so they may need a bit more bake time, they also won’t curl as much.
• Extra virgin olive oil (1–2 tbsp): avocado oil, grapeseed oil, refined coconut oil, or light olive oil – avocado and grapeseed have higher smoke points so the chips crisp better.
• Fine sea salt or kosher salt (1/2 tsp): table salt (use about 1/4 tsp), flaky sea salt, or smoked salt for extra flavor. if using seasoned salts cut back on other spices.
• Nutritional yeast (1–2 tbsp): grated Parmesan or Pecorino for a cheesy hit, dulse/kelp flakes for umami, or finely ground roasted sunflower or almond meal for a nutty note (not vegan then).

Pro Tips

1) Dry is everything. If the leaves are even a little wet theyll steam and go limp. Spin them, pat them, then spread them out on a towel for a minute so any hidden moisture evaporates.

2) Use just a light sheen of oil and really massage it in 30 to 45 seconds so every piece is coated but not dripping. Too much oil is the usual reason they end up soggy, start with less and add a tiny bit more if needed.

3) Give each piece space on the sheet, dont crowd them. Check early and pull out the ones that are already crisp so the rest dont burn. If your oven runs hot turn the temp down a bit and bake a little longer.

4) For extra crunch try a very light dusting of cornstarch before oiling or add a paper towel in the storage jar to soak up moisture. Finish with lemon zest or a sprinkle of nutritional yeast after they cool not before, that keeps the flavors bright and the texture right.