Kale Chips
Crispy, light, and impossibly crunchy kale chips that shatter on the tongue. A healthier alternative to potato chips that satisfies that salty crunch craving, made with just a handful of pantry staples and ready in under 25 minutes.
For 4 servings
- prep · ~10 min
Preheat the oven and prepare the kale.
1.Position oven racks in the upper and lower thirds. Preheat oven to 150°C (300°F).2.Wash the kale leaves under cold water and dry thoroughly with a clean kitchen towel or salad spinner.3.Strip the leaves from the tough stems. Tear leaves into bite-sized pieces, about 2-inch chunks.TIPEvery drop of water left on the leaves creates steam in the oven — steam kills crispness. Dry until the leaves feel completely dry to the touch, then dry one more time. - mix · ~2 min
Toss the kale with oil and seasonings.
1.Place the dry kale pieces in a large mixing bowl.2.Drizzle with olive oil and use clean hands to massage the oil into every leaf, coating evenly.3.Sprinkle with salt, black pepper, and garlic powder. Toss again until seasonings are distributed. - prep · ~2 min
Arrange the kale on baking sheets.
1.Line two baking sheets with parchment paper.2.Spread the seasoned kale in a single layer across both sheets. Leave space between pieces — do not overlap or overcrowd.TIPOverlapping leaves trap moisture and steam instead of baking crisp. Give every piece its own real estate on the tray. - bake · ~12 min
Bake until crisp, rotating trays halfway through.
1.Bake for 10–12 minutes, rotating the trays and switching their rack positions at the 6-minute mark.2.Watch closely in the final 2 minutes — the edges should feel dry and the leaves sound papery when tapped.TIPOvens run hot or cool in spots. Pull chips the moment most look done; any soft ones can go back in for 1–2 minutes. - rest · ~5 min
Cool the chips on the tray.
Transfer the baking sheets to a wire rack and let the kale chips cool completely on the trays. They will continue to crisp up as they cool.
TIPDon't pile the chips while warm — trapped heat creates steam and softens them right back down. - serve
Serve or store immediately.
Enjoy right away for maximum crunch, or transfer cooled chips to an airtight container for later.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Dry the kale leaves completely after washing; any residual water turns into steam and prevents crisping.
- 2Massage the oil into the leaves with your hands for 30 seconds to ensure every piece is evenly coated.
- 3Arrange the kale in a single layer with space between pieces; overcrowding traps moisture and causes steaming.
- 4Rotate the baking sheets and switch their rack positions halfway through baking for even crispness.
- 5Watch the chips closely in the final 2 minutes; they go from perfect to burnt very fast.
- 6Let the chips cool completely on the tray before serving or storing; they crisp up further as they cool.
- 7Store cooled kale chips in an airtight container with a paper towel to absorb any residual moisture.
Adapt it for your goals.
Spicy chili-lime
Add 1/2 teaspoon chili powder and a pinch of cayenne with the seasonings, then finish with a squeeze of lime juice after baking. The heat and citrus cut through the earthy kale beautifully.
cheesy nutritional yeastCheesy nutritional yeast
Toss in 2 tablespoons nutritional yeast along with the garlic powder. It adds a savory, umami, cheese-like flavor for a vegan-friendly twist.
smoky paprikaSmoky paprika
Replace garlic powder with 1/2 teaspoon smoked paprika. The deep, smoky notes complement the natural bitterness of kale and mimic the flavor of barbecue potato chips.
everything bagelEverything bagel
Sprinkle 1 tablespoon of everything bagel seasoning (sesame seeds, poppy seeds, dried garlic, dried onion, salt) over the oiled kale before baking. Adds a crunchy, savory crust.
curry spicedCurry-spiced
Mix 1 teaspoon curry powder and a pinch of cumin into the olive oil before tossing. This gives a warm, aromatic flavor that pairs well with the slight bitterness of kale.
Why this is on our healthy list.
Rich in Vitamins A, C, and K
Kale is packed with fat-soluble vitamins that support immune function, vision, and bone health. The olive oil helps your body absorb these nutrients more effectively.
High in Antioxidants
Kale contains powerful antioxidants like quercetin and kaempferol, which help combat oxidative stress and reduce inflammation.
Low-Calorie Crunch
A large serving of these kale chips has far fewer calories and less fat than traditional potato chips, making them a satisfying, waistline-friendly snack.
Heart-Healthy Fats
Extra virgin olive oil provides monounsaturated fats that support cardiovascular health and help lower bad cholesterol levels.
Good Source of Fiber
Kale is naturally high in dietary fiber, which aids digestion and promotes a feeling of fullness with fewer calories.
Frequently asked questions
Chewy kale chips usually result from not drying the leaves thoroughly before baking, overcrowding the baking sheet (which traps steam), or under-baking. Ensure leaves bone-dry, spread in a single layer, and bake until papery.
