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BAKED KALE CHIPS

4.5
(2,657)
2,021 Reviews
268 Photos

These crispy oven-baked kale chips are a great homemade snack. You cannot stop
at just eating one, just like potato chips. Great for parties, too.

Recipe by LucyDelRey
Updated on February 15, 2023
Tested by
Allrecipes Test Kitchen
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Prep Time:
10 mins
Cook Time:
20 mins
Total Time:
30 mins
Servings:
6
Yield:
6 servings
Jump to Nutrition Facts

Imagine being able to munch as many crunchy snacks as you want while you're
binging that show you love without feeling guilty later. That's the beauty of
these homemade baked kale chips. Made by quickly tossing together three simple
ingredients – fresh kale, olive oil, and flaked sea salt – and baked low and
slow for only 20 minutes, these crispy kale chips are easy to make, there are no
mystery additives, and even fussy eaters snap them up.




TIPS FOR SUCCESS

As easy as kale chips are to make, there are still a couple of tips to keep in
mind for best results:



Dry leaves completely
The key to crispy kale chips is to make sure you thoroughly dry your kale
leaves. Use paper towels or a dry dish towel to remove any drops of water that
might remain after washing and spinning your kale. Damp leaves make soggy kale
chips.



Don't overdo the oil
Use a light hand when you coat the dry kale leaves with olive oil. You don't
want to drench them or they'll never crisp up.



Spread out
Use a large enough rimmed baking sheet so each kale leaf can lie flat in a
single layer. Leaves that are bunched up or folded over won't crisp evenly. Bake
in batches if you need to.



Don't overbake
When it comes to baked kale chips, brown equals bitter. That's why it can be a
little tricky to know when your kale chips are fully baked because you can't
really judge by the color. You want to remove baked kale chips from the oven
before they brown but while they're still a bit soft in the center. But don't
worry; they will continue to crisp up after you take them out of the oven and
let cool. For perfectly crispy baked kale chips, you might have to do a little
trial and error to find the right balance.




WHAT KIND OF KALE IS BEST FOR BAKED KALE CHIPS?

Any variety of kale – curly or flat – can be made into baked kale chips. Some
home cooks prefer to use flat lacinato kale, aka "dinosaur" kale, so named for
its leathery appearance, and some like the frilly appearance of curly kale. Try
batches of both and see which you like best.




HOW TO STORE BAKED KALE CHIPS TO KEEP THEM CRISPY

If you don't eat them all in one go, you'll want to store baked kale chips the
right way so they stay crisp and don't get mushy. Here's how to store homemade
baked kale chips:



Let them cool
Baked kale chips fresh from the oven still give off enough moisture to make
baked kale chips soggy. Let them cool completely before storing them.



Airtight is just right
Most baked kale chip recipes that are flavored with salt or other dry seasonings
can be stored in an airtight container at room temperature for up to a week,
although it's best to eat them within two or three days. Baked kale chips
seasoned with something perishable like cheese should be stored in an airtight
container in the refrigerator.




HOW TO FLAVOR BAKED KALE CHIPS

Once you master the basics of making baked kale chips, you can explore other
flavorings. Try spicy Sriracha-Lime Kale Chips, tangy Salt and Vinegar Kale
Chips, and sweet Maple Kale Crisps.




ALLRECIPES COMMUNITY TIPS AND PRAISE

"Followed the advice of another reviewer and turned the oven down to 300 degrees
F and cooked for 20 minutes, then turned oven off and let it sit for another 10
min. Also, put torn kale in a bowl and tossed quite a bit to coat evenly with
oil, spread in an even layer on cookie sheet and sprinkled with seasoned salt
(much less than 1 teaspoon) from up high. These were so good," says valleyval.



Allrecipes home cook ILovePotatoes says, "So excited to have kids excited about
kale, from growing it in our garden and tending to it right up to harvesting,
cleaning, drying, baking and snacking. In our oven, 300 degrees F for about 12
minutes works great."



"These babies inspired me to sign up and begin a recipe box," says halimah.
"They were that good! I tried different seasonings: mustard seed (okay), Chinese
5-spice seasoning (good), garlic salt (great), cumin with a pinch of salt
(excellent!), BRAGGS seasoning (superb!). I'm in the same boat as all of these
reviewers — completely surprised by how enjoyable they are."



Editorial contributions by Vanessa Greaves




INGREDIENTS

 * 1 bunch kale

 * 1 tablespoon olive oil

 * 1 teaspoon flaked sea salt


DIRECTIONS

    

 1. Gather all ingredients.
    
    
    
    Dotdash Meredith Food Studios
    
    

 2. Preheat an oven to 300 degrees F (150 degrees C). Line a rimmed baking sheet
    with parchment paper.
    
    

 3. With a knife or kitchen shears carefully remove kale leaves from the thick
    stems and tear into bite size pieces.
    
    
    
    Dotdash Meredith Food Studios
    
    

 4. Wash and thoroughly dry kale with a salad spinner.
    
    
    
    Dotdash Meredith Food Studios
    
    

 5. Drizzle kale leaves with olive oil and toss to combine. Spread out in an
    even layer on the baking sheet without overlapping and sprinkle with salt.
    
    
    
    Dotdash Meredith Food Studios
    
    

 6. Bake until the edges start to brown but are not burnt, 20 to 30 minutes.
    
    
    
    Dotdash Meredith Food Studios
    
    

 7. Enjoy!
    
    
    
    DOTDASH MEREDITH FOOD STUDIOS
    
    

I Made It
Print


NUTRITION FACTS (PER SERVING)

58 Calories 3g Fat 8g Carbs 3g Protein

Show Full Nutrition Label Hide Full Nutrition Label

Nutrition Facts Servings Per Recipe 6 Calories 58 % Daily Value * Total Fat 3g
4% Saturated Fat 0g 2% Sodium 185mg 8% Total Carbohydrate 8g 3% Dietary Fiber 2g
5% Protein 3g Vitamin C 90mg 449% Calcium 104mg 8% Iron 1mg 7% Potassium 337mg
7%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may
be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on
available nutrient data.

(-) Information is not currently available for this nutrient. If you are
following a medically restrictive diet, please consult your doctor or registered
dietitian before preparing this recipe for personal consumption.

Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights
Reserved


REVIEWS (2,021)

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What do you think of this recipe? Share your experience to help others.

Add Rating & Review
4.5 out of 5
2657 Ratings
1

70
2

82
3

139
4

559
5

1807
Most helpful positive review
LucyDelRey

10/04/2008
I am the poster of this recipe. Thank you all for such nice reviews. You can CUT
CALORIES CONSIDERABLY by spraying them with a mister or PAM(TM). I use a
"Misto"(TM) filled with olive oil. Also, you can decrease the salt and add
additional seasonings. Enjoy!! UPDATE: The timing of the baking, as others
noted, is critical. Baking too little results in limp kale pieces and baking too
long causes a "burned" taste. Be sure to use the "curly" kale variety as it tend
to be less bitter.DO NOT EXPECT them to taste like potato chips... that was just
an expression I used in the description. Kale is a nutritional powerhouse and
rich in calcium and other vitamins. GREAT way to feed yourself and your kids!!
ENJOY!!
Read More
Helpful (4,963)
Most helpful critical review
jplugnut

07/05/2011
I found that using the temperature suggested in this recipe resulted in unevenly
baked kale - some pieces burnt, some still soft. I found another recipe that
baked at 250 for 25 minutes (I ended up going for 30) and it worked out much
better.
Read More
Helpful (110)
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Allrecipes Member

11/20/2023
350 for 10 minutes - nice and crispy!
Read More
Helpful (1)
Allrecipes Member

11/15/2023
Great! I used organic, pre-washed kale that was discounted at the store as it
was coming up on its expiration date. I spread the leaves out to dry further and
picked out the less appetizing bits. I massaged them in a large bowl with very
little olive oil. I baked on parchment. My "do different next time" is I used
too much salt. I did not think the salt would stick, so I compensated with more,
which was not necessary. Other than too salty, it is terrific. 20 minutes was
plenty.Thank you.
Read More
Helpful (0)
Allrecipes Member

10/12/2023
My mother would make these all the time, just absolutely fond of this as
something that is healthy and reminds me of great memories and good times!
Forget the popcorn, forget the potato chips. No need for canola, safflower and
sunflower oils that are so unhealthy. Kale chips can satisfy as much or more!
Read More
Helpful (1)
emc81

09/27/2023
Wow, these are surprisingly delicious and addictive. Yum!
Read More
Helpful (1)
Allrecipes Member

09/12/2023
Great recipe! I did several batches with different seasonings: Ranch, Adobo +
onion power, Cajun.
Read More
Helpful (2)
ckram

09/08/2023
Used garlic powder and chili lime seasoning. I can’t get enough of these!!
Read More
Helpful (1)
Allrecipes Member

08/25/2023
I just tried these and they were pretty salty... i'd say inedible. i'd cut the
salt at least in half, other than that they were really good and crunchy.
Read More
Helpful (1)
Allrecipes Member

08/19/2023
Delicious
Read More
Helpful (1)
Allrecipes Member

07/10/2023
It turned out perfect. Nice and Crispy
Read More
Helpful (1)
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