Our kale chips recipe is so easy to make! They bake up perfectly crisp in just 20 minutes, and you can season them any way you like.
When I first tried making kale chips in the oven, I couldn’t believe how simple they were. All you need is fresh kale, a baking sheet, and a hot oven. This recipe turned me from someone who wasn’t the biggest fan of kale into someone who makes kale chips all the time.
What I love most is how fun they are to season. Use your favorite spice blends, or keep things simple with a sprinkle of salt. I’ve shared a few of my go-to flavor ideas below!
Key Ingredients
- Kale: You can make kale chips with any variety, but my favorite is curly kale, which is also the most common. I love the curly, ruffled leaves—they crisp up beautifully in the oven. Lacinato kale (also called Tuscan or dinosaur kale) works well, too. It’s a bit thicker, so the chips turn out heartier and slightly less delicate.
- Olive Oil: I like using extra-virgin olive oil for its flavor, especially since we’re not cooking at super high heat. If you prefer to avoid heating olive oil, avocado oil is a great alternative.
- Salt and Pepper: Be generous when seasoning with salt (I like fine sea salt) and fresh ground black pepper. Below, I’ve also shared some spices/spice blends that work well for kale chips.
- Optional Seasonings: Consider spicing up the chips with Cajun seasoning, Old Bay, seasoned salt, curry powder, Togarashi, chili powder, ranch seasoning, mushroom powder, nutritional yeast, sesame seeds, or lime zest. I like to sprinkle extra spices after baking while the chips are still warm. In the photo below, I’ve added lime zest and chili powder for chili-lime kale chips!
Find the full recipe with measurements below.
How to Make Kale Chips
Tip 1: Prep the kale. Start by removing the leaves from the thick, woody stalks. (You can save the stalks for vegetable broth.) Tear the leaves into large pieces, and remember, they’ll shrink a bit as they bake, so make them slightly larger than tortilla chips.
Tip 2: Rinse and dry well. Rinse the kale thoroughly, then make sure that it is 100% dry. Any leftover moisture will cause the kale to steam rather than crisp. A salad spinner works best, but you can also pat the leaves dry with a clean kitchen towel or paper towels.
Tip 3: Add oil and salt. Toss the dry kale with a drizzle of oil and a sprinkle of salt (or seasoned salt), then bake. If you plan to add other seasonings, it’s best to sprinkle them on after baking while the chips are still warm.
Tip 4: Don’t crowd the pan. Spread the kale out in a single layer on a large baking sheet. Overcrowding traps steam and prevents crisping.
Tip 5: Bake until crisp. Bake the kale chips at 350°F for 10 to 12 minutes, until crisp and lightly browned. Keep an eye on them near the end, as they can go from perfect to overdone quickly. Once baked, enjoy them as-is or toss with your favorite seasonings.
More Kale Recipes
- Tahini Kale and White Bean Salad
- Kale and Almond Pesto Pasta
- Chicken Sausage Soup
- Sautéed Kale
- Or, see all of our Kale Recipes
Crispy Kale Chips
- PREP
- COOK
- TOTAL
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
1Preheat the oven to 350°F (177°C). Line a baking sheet with parchment paper or a silicone baking mat.
2Remove 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.
3Rinse 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.
4Toss 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.
5Bake 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.
I loved this recipe so much! a couple places were a little bit soggy, but that was because I put too much olive oil on!
How long do these stay good for? What’s the best way to store them? They look so good!
Hi Trisha, kale chips don’t last long in our home. Our best guess would be to store in a brown paper bag — we think a sealed container might make them mushy or moist.
I’ll have to try this! I usually season with nutritional yeast and sesame seeds. So good!
I just made kale chips recently, but I’ve never tried chili lime. Reminds me of one of my favorite ramen flavors. I’ll have to give it a try!
Massage that Kale! 😛
🙂
Yeeeeeeees, ye syeyseysyeysy. YES.
Somehow, we knew you would like this one. I think you are a kale addict!
-joanne