If you’ve never tried making baked kale chips before, you’re in for a treat! Even if kale isn’t your favorite, these crispy, airy chips might just win you over. They’re super easy to make in the oven (no dehydrator needed), and if you have an air fryer, you can make them even faster.
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You can enjoy these kale chips plain or get creative with various seasonings. Below, you’ll find the basic recipe along with nine exciting flavor variations to try!
Why You’ll Love These Kale Chips
- Crispy and crunchy texture
- 6 savory seasoning options
- Healthy snack ready in 30 minutes
- Low carb, gluten-free, and packed with fiber and nutrients
- A healthier alternative to potato chips!
Ingredients & Substitutions
Basic Kale Chips Ingredients:
- Kale: You’ll need one pound of kale for this recipe, which is about one average bunch. Curly kale works best because it holds more seasoning and crisps up nicely. Lacinato kale (dinosaur kale) is also a good option for even crispier chips.
- Oil: I prefer extra virgin olive oil, but any neutral oil like avocado oil will work.
- Sea Salt: Adds that classic chip flavor.
Feel free to add other seasonings! Check out the variations below to create different flavors.
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How to Make Kale Chips in the Oven
- Prep: Line a baking sheet with parchment paper or a silicone baking mat. Wash and thoroughly dry the kale.
- Remove Stems: Use a knife to cut away the tough stems from each leaf. Chop the kale into bite-sized pieces.
- Massage: Spread the kale on the baking sheet in a single layer. Drizzle with oil and massage each piece until lightly coated. Season as desired. Alternatively, you can do this in a large bowl and then spread the kale on the baking sheet.
- Bake: Cook the kale chips in the oven at 300°F (149°C) for 25-30 minutes, rotating the baking sheet halfway through.
Flavor Variations
- Pizza: 1 tsp nutritional yeast, 1/2 tsp paprika, 1/2 tsp sea salt
- Mexican: 1 tsp cumin, 1 tsp chili powder, 1/4 tsp sea salt
- Italian: 1 tsp Italian seasoning, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp sea salt
- Asian: 2 tsp furikake, 1/2 tsp sea salt
- Caribbean: 2 tsp jerk seasoning, 1/2 tsp sea salt
- Nacho Cheese: 3 tbsp cheddar cheese powder, 1/4 tsp cumin, 1/4 tsp garlic powder, 1/4 tsp onion powder, 1/2 tsp chili powder, 1/4 tsp paprika, 1/2 tsp sea salt
- Flamin’ Hot: 2 tbsp cheddar cheese powder, 2-3 tbsp hot sauce, 1/2 tsp garlic powder, 1/2 tsp sea salt
- Sour Cream and Onion: 2 tbsp buttermilk powder, 1/2 tbsp onion powder, 2 tsp dried parsley
- Chili Lime: 4 tsp lime juice, 2 tsp chili powder, 1/2 tsp garlic powder
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Tips for Perfect Kale Chips
- Dry Thoroughly: Ensure the kale is completely dry before baking to achieve the best crispiness. Use a salad spinner and paper towels.
- Single Layer: Spread the kale out in a single layer on the baking sheet. If it’s too crowded, it won’t crisp up properly. Bake in batches if necessary.
- Massage Well: Massaging the kale with oil helps soften the leaves and removes bitterness, giving them a delicate taste and slight sweetness.
- Light on Seasonings: Use seasonings sparingly as their flavors will intensify after baking. Generally, 1-2 teaspoons of seasoning per pound of kale is sufficient.
- Cool Completely: Kale chips will crisp up more as they cool to room temperature.
Storing Kale Chips
Store kale chips at room temperature in an airtight container or a paper bag for up to a week. For longer storage, freeze them on a parchment-lined baking sheet until solid, then transfer to a freezer bag. They’ll keep in the freezer for up to three months.
Tools You’ll Need
- Baking Sheet: I use these daily for all my baking needs.
- Knife: An 8-inch knife for everyday chopping and slicing.
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Ingredients
Basic Baked Kale Chips:
- 1 lb Curly Kale (1 average bunch)
- 1 tbsp Extra Virgin Olive Oil
- 1/2 tsp Sea Salt
- 1/4 tsp Black Pepper
Instructions
- Preheat the oven to 300°F (149°C). Line a baking sheet with parchment paper or a silicone baking mat.
- Wash and dry the kale thoroughly.
- Remove the tough stems from each kale leaf and chop the leaves into bite-sized pieces.
- Spread the kale on the prepared baking sheet, drizzle with oil, and massage until evenly coated. Sprinkle with salt and any additional seasonings.
- Bake for 25-30 minutes until crispy, rotating the baking sheet halfway through. Let them cool to crisp up further.
Enjoy your homemade, crispy, and flavorful kale chips!
