Let’s talk about how to make kale chips in the oven! They are ridiculously easy, amazingly crunchy, and wonderfully nutritious. I’ve got a how-to video + my best tips for mastering this crispy, delicious, healthy snack in just 30 minutes!
How to make kale chips
Kale is such a versatile leafy green. You can massage it into a yummy kale salad, or bake it into crunchy chips. Today let’s master the crunchy green chip.
Here’s the process:
- Preheat oven to 325 degrees F.
- Begin by making sure your kale is dry. Next remove the leaves from the stem, and rip the kale into pieces.
- Massage with oil, add seasoning and bake (not crowded!) in the oven. I find the most success by going low and slow with my oven temperature. Too hot burns the kale quickly.
What do kale chips taste like?
They are naturally slightly bitter, since kale is a more bitter green. However, when you add oil + seasoning (even just sea salt and pepper) the flavor becomes more mellow and balanced.
Are kale chips healthy?
YES! Kale is an incredibly nutrient baked leafy green. In fact, when we add a fat to vegetables, we improve the absorption of fat soluble vitamins (like vitamin k).
These green chips are baked, not fried and a very minimal amount of oil is used in the entire batch. If we compare potato chips versus these chips, kale wins. They are a low carbohydrate option to traditional chips, while still giving you the yummy crunch!
Tips for making the best kale chips
When I first started making kale chips (circa 2010) I baked a whole lot of batches. Over the years I’ve masted it and I’m here to share my best tips I’ve learned.
- Start with dry kale, before adding oil
- Use curly kale – you’ll get the best results with curly kale because it won’t lay flat on the pan
- Massage the oil into the kale with your hands for even coverage
- Don’t skip the oil – this will help bring crispness to the kale chips
- Add seasoning, even if it’s just sea salt
- Use a low oven temperature (325) to prevent burning
- Don’t overcrowd the pan – we don’t want to steam the kale, we want to dehydrate it
- Stir the kale half way through baking to evenly bake the kale chips
Step by step how-to recipe video
In this recipe we’re keeping the flavors simple with sea salt and pepper – my go-to recipe. But by changing you the seasoning, you can mix it up super easily! Try garlic. Or go for taco seasoning, herbs, curry or use nutritional yeast for a cheesy flavor.
Can you store kale chips?
Here is the best way to store any leftovers. First, let them fully cool to room temperature. Store them in an air tight container (I use large mason jars for this) for 3-4 days.
If they aren’t as crunchy as you’d like after storing, a quick rewarm in the oven will crisp them right up again!
Love kale? Try these recipe too:
- Garlicky kale chips
- Kale, feta, pear, and walnut salad with honey poppy seed dressing
- Sausage, kale and potato breakfast casserole
- Mini einkorn pizza bites with salami, pineapple and kale
- Crockpot chicken noodle and kale soup
How To Make Kale Chips In The Oven
- Pre-heat oven to 325 degrees F. Remove kale leaves from the stem. Spread kale pieces onto a large, rimmed baking sheet. You may need 2 pans depending on quantity of kale used. Pour avocado oil over the kale and massage into each kale piece. Sprinkle sea salt and pepper over the kale and massage again.
- Bake for 15 minutes, then stir kale chips. Continue baking another 5 minutes, then stir again. Keep baking and checking the kale chips every 5 minutes and stirring until the kale is no longer wet and all the pieces are crispy and beginning to get golden brown. If your pan is really full, this process may take longer (and you'll have to stir more often), but generally anticipate 25-30 minutes of baking time.
If you try this recipe, please leave a rating and comment below letting me know how they turned out!