Crispy Baked Kale Chips
This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases. Please read my disclosure.These 25-minute crispy Baked Kale Chips are my family’s favorite healthy snack. With just fresh kale, a drizzle of olive oil, and a sprinkle of sea salt, I turn everyday greens into crunchy and vitamin-packed treats.
I am always trying to get more greens into my kids’ diet, and these kale chips have been a game changer in our house. After successfully sneaking kale into their meals with this Chick-fil-A Kale Salad copycat recipe, I knew I could make these chips work too.
My boys were already enjoying kale smoothie for breakfast, so turning their favorite superfood into a crispy snack seemed like the next natural next step. Now they actually ask for kale at the grocery store, which still amazes me every single time.
👩🏽🍳 Why I Love This Recipe
Snack time is serious business in my house, and I’m always on the lookout for something that tastes fun but doesn’t come with a side of guilt. These vegan kale chips have become our ultimate healthy alternative to store-bought chips. I discovered this recipe around the same time I perfected this vegan apple crisps, and together they’ve been a game-changer to our snack game.
I love quick and easy recipes to prepare, and the preparation process for my crispy kale chips is wonderfully straightforward. I start by removing the stems and tearing the leaves into bite-sized pieces, then I massage them with olive oil, salt, and garlic powder, a task my boys help me with. The low and slow approach transforms these leaves into crispy perfection in about 20 minutes, rotating the pieces halfway, and watching carefully in the final minutes to prevent any burning.
While we love the simple combination of sea salt and garlic powder, you can customize them in countless ways. I’ve sprinkled on smoked paprika, curry powder, Cajun spice, and herbs before. It just depends on what I’m in the mood for and what spices I have on hand, but the flavor combos with kale are endless! I’m so happy I’ve found a way for my kids to enjoy a healthy and nutritious snack, whether we’re on the go or just hanging out at home. I have a feeling your kids will love them too!
🥘 Ingredients
This baked kale chips recipe is so simple but packed with flavor. All you need are a few basic ingredients, and you’re on your way to a crunchy snack that’s honestly hard to stop eating!
Seasonings: I keep it simple with sea salt and garlic powder, but sometimes I mix in other spices depending on what I have.
Fresh Kale: I use one big bunch of kale, washed and completely dried.
🔪 How To Make
Thankfully, making this recipe is easy, good thing too, because we go through these so fast! Here’s how I make them:
Spread the kale: I lay the kale pieces out on a parchment-lined baking sheet in a single layer. Then, I make sure they’re not overlapping so they bake up nice and crispy.
Season : I drizzle the oil or liquid and sprinkle on the seasonings right over the kale. Then I use my hands to gently massage everything in and spread the leaves out again so they’re ready to bake.
Bake: I place the tray in the oven and bake until the edges are crisp and the kale is lightly browned. I usually check around the 10-minute mark and watch closely so it doesn’t burn.
💭 Expert Tips
My #1 Secret Tip for making these crispy kale chips is to make sure the kale is completely dry before adding anything to it. I always take a few extra minutes to pat the leaves with a towel or run them through the salad spinner. When the kale is dry, it crisps up beautifully in the oven every time.
Other Tips To Keep In Mind:
- Use just enough oil: I only use about 1 to 2 teaspoons of oil for a whole bunch of kale. Too much oil makes the chips soggy.
- Don’t overcrowd the pan: I spread the kale out in a single layer with a little space between the pieces. If they’re piled up, they won’t get crispy.
- Watch the oven closely at the end: Kale can go from crispy to burnt pretty quickly in those last few minutes. I stay nearby and check them often once they hit the 10-minute mark.
- Flip halfway through: I give the chips a quick toss or rotate the pan about halfway through baking. It helps them cook evenly and keeps the texture nice and crisp.
- Use parchment paper: I always line my baking sheet with parchment. It helps prevent sticking and makes cleanup so much easier.
📖 Variations
These crispy kale chips are one of my favorite snacks to play around with, and I love how easy they are to switch up. For a variation, I suggest the following favorites:
Cheezy Nutritional Yeast: I toss in a tablespoon of nutritional yeast before baking. It adds a cheesy flavor without any dairy, and my kids think it tastes like cheese popcorn.
Spicy Kick: I add a pinch of chili powder or cayenne for a little heat. Just a tiny bit is perfect, especially if your kids aren’t into spicy snacks.
Lemon Zest and Garlic: I grate a little lemon zest and mix it with garlic powder and salt. It gives the chips a zippy flavor that’s super fresh and different.
🍽 Serving Suggestions
These irresistible crispy kale chips aren’t just for snacking! You can serve them as a topping for soups and salads, or add them to snack platters.
Hummus: I love serving these kale chips alongside this creamy 5-minute hummus without garlic recipe or my hubby’s favorite white bean and roasted carrot hummus for an afternoon snack.
Soups: These crispy kale chips make a wonderful garnish for this quick and easy tomato soup with canned tomatoes. Or crumble them in my hand and sprinkle them over this fragrant curried cauliflower soup.
Sandwiches: I sneak them into my kid’s packed lunches with these eggless vegan egg salad sandwiches for a nutritious crunch. When we go for day outings, they make a great side snack with a Panera Mediterranean veggie sandwich filled with salad greens and feta cheese.
🧊 Storage Directions
Refrigeration: I usually don’t refrigerate kale chips because they lose their crispiness. If I have leftovers, I store them in an airtight container at room temperature for a day or two.
Freezing: I don’t recommend freezing kale chips.
❓Recipe FAQs
Can I use pre-cut kale from the store?
Yes, I’ve definitely grabbed the pre-cut kind when I’m in a rush. I just take a few minutes to go through it and pull out any tough stems or really tiny pieces that could burn. It’s super convenient and saves time, especially on busy days.
What kind of kale works best?
I usually go for curly kale because it gets nice and crispy and holds onto the seasoning better. Lacinato kale works too, but the texture comes out a little softer. Both are good, but if you’re going for that classic crunchy chip, curly is the way to go.
How do I keep them crispy after baking?
Once they’ve cooled completely, I put them in an airtight container with a little piece of paper towel inside to soak up any moisture. I keep the container on the counter, not in the fridge. If they lose a little crunch the next day, I toss them back in the oven for a few minutes and they crisp right up again.
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📋 Recipe Card
Crispy Baked Kale Chips
These 25-minute crispy Baked Kale Chips are my family’s favorite healthy snack. With just fresh kale, a drizzle of olive oil, and a sprinkle of sea salt, I turn everyday greens into crunchy and vitamin-packed treats.
Servings: 4
Calories: 16kcal
Ingredients
- 1 bunch kale , washed and fully dried (see note)
- Drizzle of oil , about 1-2 teaspoons, optional (see notes for oil free)
- 1/8 teaspoon sea salt
- 1/8 teaspoon garlic powder , optional
- Or other seasonings of choice
Instructions
- Preheat oven to 325 F/ 165 C
- Remove the stems from the kale and cut the leaves into pieces. I like to use my hands to do this then tear them into pieces. Or you can cut with a knife.
- Spread kale over a parchment lined baking sheet.
- Drizzle with the oil/liquid, salt and garlic powder. Massage into the kale.
- Spread back out and bake for 10 minutes. Mix up to expose any pieces underneath, then bake another 10 minutes. Watch to make sure they don’t burn. If they need longer to get fully crispy then bake 3-5 more minutes until crisp.
Notes
- My #1 Secret Tip for making these crispy kale chips is to make sure the kale is completely dry before adding anything to it. I always take a few extra minutes to pat the leaves with a towel or run them through the salad spinner. When the kale is dry, it crisps up beautifully in the oven every time.
- Use just enough oil: I only use about 1 to 2 teaspoons of oil for a whole bunch of kale. Too much oil makes the chips soggy.
- Don’t overcrowd the pan: I spread the kale out in a single layer with a little space between the pieces. If they’re piled up, they won’t get crispy.
- Watch the oven closely at the end: Kale can go from crispy to burnt pretty quickly in those last few minutes. I stay nearby and check them often once they hit the 10-minute mark.
- Flip halfway through: I give the chips a quick toss or rotate the pan about halfway through baking. It helps them cook evenly and keeps the texture nice and crisp.
- Use parchment paper: I always line my baking sheet with parchment. It helps prevent sticking and makes cleanup so much easier.
Nutrition
Calories: 16kcal | Carbohydrates: 3g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 77mg | Potassium: 161mg | Fiber: 1g | Sugar: 1g | Vitamin A: 3247IU | Vitamin C: 39mg | Calcium: 49mg | Iron: 1mg
