Crispy Kale Chips
- PREP 7min
- COOK 15min
- TOTAL 22min
Our kale chips recipe takes 20 minutes, and you can customize the chips however you like. Check the tips for spice suggestions. Remember, for the best, most crispy kale chips, you must dry the kale very well before baking.
You Will Need
1 bunch kale, we prefer curly kale for chips
2 tablespoons extra-virgin olive oil
1/4 teaspoon fine sea salt
1/8 teaspoon ground black pepper
Directions
Preheat the oven to 350°F (177°C). Line a baking sheet with parchment paper or a silicone baking mat.
Remove the thick, woody stalks and ribs from kale leaves and tear leaves into smaller pieces. Discard stalks and ribs or save them for another use.
Rinse the kale leaves, then use a salad spinner or clean kitchen towel/paper towel to dry them completely. If the kale leaves are not dry, they will steam instead of becoming crisp, so make sure they are as dry as you can get them.
Toss leaves with olive oil, salt, and pepper.
Arrange kale in one layer on the baking sheet (you may need to work in batches or use two baking sheets.) Keeping a bit of space between the chips helps them crisp better.
Bake until the kale is crisp, 10 to 12 minutes. If, after 10 to 12 minutes, the kale is not yet crisp, bake another 2 to 3 minutes. (Stay close to watch for the kale becoming overcooked/browned.)
Let cool for 5 minutes, and enjoy!
Adam and Joanne's Tips
- Optional seasonings: Anything goes! We usually add these once the kale chips are baked and crispy. Try Cajun seasoning, Old Bay, curry powder, Togarashi, chili powder, ranch seasoning, mushroom powder, nutritional yeast, sesame seeds, and lime zest. To make chili lime kale chips, sprinkle the baked and crispy chips with 1/2 teaspoon chili powder and 1/2 teaspoon fresh lime zest.
- The nutrition facts provided below are estimates.