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Have you ever tried a baked kale chips recipe before? I’m kind of obsessed with these, actually, and I don’t even love kale that much. The texture is light and airy, with a distinct crunch similar to making baked apple chips. I’ll show you how to make kale chips in the oven (no dehydrator required!), but if you have an air fryer, you might want to try air fryer kale chips, which are even faster.
I originally created these when I came back from a trip to Europe a few years ago. I adore traveling and trying out local foods, but I do always miss the variety of low carb vegetables that I prepare at home. Upon returning, I made this easy kale chips recipe!
You can make these crispy kale chips plain or with any other seasonings you like — I have a basic version and 9 other flavor ideas for you below.
Why You’ll Love This Kale Chips Recipe
- Crispy and crunchy texture
- 6 savory seasoning options
- Healthy snacks ready in 30 minutes
- Naturally low carb, gluten-free, and packed with fiber and nutrients
- Easy healthy snack — a healthier alternative to potato chips!
Ingredients & Substitutions
This section explains how to choose the best ingredients for this basic recipe for kale chips, what each one does in the recipe, and substitution options. For measurements, see the recipe card below.
- Kale – You’ll need one pound for this kale chip recipe, which is about one average bunch of kale. I prefer curly kale, because the curls will hold a bit more seasoning and also mean more crispy texture. You can also use lacinato kale (a.k.a. dinosaur kale or Tuscan kale) — it’s sweeter and thinner for an even crispier chip. No matter what variety you use, you’ll need to cut away the stems. You can see a visual for how to do this in my air fryer kale chips post.
- Oil – I used extra virgin olive oil, but you can use any neutral cooking oil you prefer. Avocado oil is another great option.
- Sea Salt – Captures the flavor you love in a crispy chip!
That’s all you need for the plain version, but you can also add seasonings! Check the Seasoning Variations section below to make your kale chip recipes in different flavors. I used a blend of cumin and chili powder when I took the photos below.
How To Make Kale Chips In The Oven
This section shows how to bake kale chips, with step-by-step photos and details about the technique, to help you visualize it. For full instructions, including amounts and temperatures, see the recipe card below.
- Prep. Line a baking sheet with parchment paper or a silicone baking mat. Wash and dry the kale thoroughly.
- Remove the stems. Cut away the tough stems of each leaf with a knife. Chop kale into bite-sized pieces.
- Massage. Spread kale on the baking sheet in a single layer. Drizzle with oil, massaging each piece until lightly coated with oil. (See tips below for how and why to do this.) Season as desired. Alternatively, you can oil and season the kale in a large bowl instead, then spread onto the baking sheet afterward.
- Bake. Cook kale chips in the oven until crispy, rotating the baking sheet halfway through.
How Long To Bake Kale Chips?
Bake kale chips for 25-30 minutes at 300 degrees F.
The best part about kale chips recipes is that you can customize them with different seasonings! If the plain version seems boring, you can make these flavored versions just as easily:
- Pizza – 1 tsp nutritional yeast, 1/2 tsp paprika, 1/2 tsp sea salt
- Mexican – 1 tsp cumin, 1 tsp chili powder, 1/4 tsp sea salt
- Italian – 1 tsp Italian seasoning, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp sea salt
- Asian – 2 tsp furikake, 1/2 tsp sea salt
- Caribbean – 2 tsp jerk blend seasoning, 1/2 tsp sea salt
- Nacho Cheese – 3 tbsp cheddar cheese powder, 1/4 tsp cumin, 1/4 tsp garlic powder, 1/4 tsp onion powder, 1/2 tsp chili powder, 1/4 tsp paprika, 1/2 tsp sea salt
- Flamin’ Hot – 2 tbsp cheddar cheese powder, 2-3 tbsp hot sauce, 1/2 tsp garlic powder, 1/2 tsp sea salt
- Sour Cream and Onion – 2 tbsp buttermilk powder, 1/2 tbsp onion powder, 2 tsp dried parsley
- Chili Lime – 4 tsp lime juice, 2 tsp chili powder, 1/2 tsp garlic powder
Tips For The Best Kale Chips
- Dry thoroughly. If the kale has some water left on it, it won’t crisp up as well. For best results, use a salad spinner and then pat the leaves dry with paper towels.
- Don’t crowd the pan. Make sure the kale is arranged in a single layer. If it’s too crowded, it won’t crisp up. Cook in batches if it doesn’t all fit on your largest pan.
- Massage thoroughly. Massaging the leaves helps to soften the exterior cell walls, stripping away the bitterness. This process leaves the kale leaves with a more delicate taste and even a little sweetness. To massage the kale, toss with a little oil, then pick up handfuls, squeeze, release, and repeat until the leaves begin to soften.
- Go light on the seasonings. They’ll taste more concentrated after baking, because the chips will shrink a bit. For most seasonings, a good rule of thumb is 1-2 teaspoons of seasoning (not including salt and pepper) per pound of kale.
- Let them cool. Kale chips will crisp up more as they cool to room temperature.
How To Store Kale Chips?
Store kale chips at room temperature for up to 1 week, either in an airtight container or a paper bag.
You can also freeze them. Arrange on a parchment lined baking sheet in a single layer and freeze until solid, then transfer to a freezer bag. They will keep in the freezer for up to 3 months.
More Healthy Crunchy Snacks
If you like crispy snacks, try these other healthy snack recipes that have plenty of crunch:
Homemade Kale Chips Recipe
Kale Chips Recipe (10 Flavor Options!)
Learn how to make kale chips in 10 different flavors! This homemade baked kale chips recipe is easy, crispy, and healthy.
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Basic Baked Kale Chips:
Sour Cream And Onion:
Tap on the times in the instructions below to start a kitchen timer while you cook.
Preheat the oven to 300 degrees F (149 degrees C). Line a baking sheet with parchment paper or a silicone baking mat.
Wash kale and dry thoroughly. (Kale chips will take longer to crisp up if you don’t dry the kale well.)
Use a sharp knife to slice around the tough stem of each kale leaf. Discard stem. Roughly chop kale into bite-sized pieces.
Spread the kale leaves out onto the prepared baking sheet and drizzle with oil, massage the kale just until coated in a very thin even layer of oil. Sprinkle with salt, and spices if desired. (I used a blend of cumin and chili powder; see other ideas above.)
Bake kale chips in the oven for about 25-30 minutes, until crispy. They will crisp up more as they cool.
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Serving size: 1 cup
Nutrition facts are for the basic version and do not include seasoning variations.
Nutrition facts are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our nutrition policy.
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