These baked kale chips are a healthy and incredibly satisfying snack that transforms fresh kale into light, crispy chips with just a few basic ingredients. I love how the kale crisps up perfectly in the oven and holds onto any seasonings I add. Whether I keep them simple with salt or spice them up with my favorite flavors, these chips never last long once they’re out of the oven.

Why I’ll Love This Recipe

I love this recipe because it’s quick, easy, and makes a guilt-free snack I can enjoy anytime. There’s no deep frying involved, just a little olive oil and the natural crunch of kale. It’s also a fun way to get more greens into my day without feeling like I’m eating “just vegetables.” Plus, the recipe is endlessly customizable — I can make it spicy, savory, or even cheesy.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 1 bunch of fresh kale – I prefer curly kale, but any variety works as long as the leaves are hearty

• 1 tablespoon extra virgin olive oil – just enough to lightly coat the leaves

• 1 teaspoon flaked sea salt – this adds the perfect light crunch and flavor

Directions

1. I start by preheating my oven to 300°F (150°C) and lining a large baking sheet with parchment paper.

2. I remove the kale leaves from the thick stems using a knife or kitchen shears, then tear them into bite-sized pieces.

3. I wash the kale thoroughly and dry it very well — I usually use a salad spinner followed by paper towels to make sure there’s no excess moisture.

4. In a large bowl, I drizzle the kale with olive oil. I toss the leaves with my hands to make sure each piece is lightly coated.

5. I spread the kale out in a single layer on the prepared baking sheet, making sure the pieces don’t overlap. Overlapping can cause them to steam instead of crisp.

6. I sprinkle the kale evenly with sea salt.

7. I bake the chips for 20 to 30 minutes, checking around the 20-minute mark. They should be crisp with slightly browned edges but not burnt.

8. Once out of the oven, I let the chips cool completely on the baking sheet. They continue to crisp as they cool.

Servings And Timing

• Servings: 6 (as a light snack or side)

• Prep Time: 10 minutes

• Cook Time: 20 to 30 minutes

• Total Time: About 30 to 40 minutes

Variations

• Spicy Chips – I sometimes sprinkle red pepper flakes or cayenne powder over the kale before baking for a spicy kick.

• Cheesy Flavor – I add nutritional yeast or finely grated Parmesan just after baking for a cheesy, savory taste.

• Garlic Infused – A pinch of garlic powder or a drizzle of garlic-infused olive oil adds a rich flavor.

• Smoky Option – Smoked paprika gives the chips a deep, smoky aroma that I find irresistible.

• Sweet and Savory – A light dusting of cinnamon and a pinch of sea salt makes for a fun twist when I’m craving something different.

Storage/Reheating

Once cooled completely, I store the kale chips in an airtight container at room temperature. I avoid sealing them while they’re still warm or slightly moist, as that can make them soggy. They stay fresh and crispy for up to a week, though I usually finish them within a few days.
If they do soften, I re-crisp them by placing them in a low oven at 200°F (95°C) for 5 to 10 minutes. I watch carefully so they don’t burn.

FAQs

Why Are My Kale Chips Not Crispy?

The most common reason for soggy chips is moisture. I make sure the kale is completely dry before adding oil. I also avoid using too much oil, which can weigh the leaves down and prevent crisping.

Can I Use Pre-Chopped Or Bagged Kale?

I can use pre-chopped kale, but I always check for thick stems and remove them. Bagged kale may also need extra drying, as it often contains more moisture from washing.

What Other Oils Can I Use?

While I usually use extra virgin olive oil, I’ve also tried avocado oil and sesame oil for a different flavor. I just stick with oils that can handle the oven’s heat.

Can I Make These In An Air Fryer?

Yes, I can make kale chips in an air fryer. I place them in a single layer and cook at around 300°F for 5 to 8 minutes, shaking halfway through. I watch closely because they cook fast.

How Do I Know When The Chips Are Done?

I look for chips with curled, dry edges and a slightly crispy texture. They’ll continue to crisp after I take them out of the oven, so I don’t wait for them to be totally brittle while baking.

Conclusion

Baked kale chips are one of my favorite go-to snacks when I want something light, crunchy, and packed with flavor. With just a few ingredients and minimal prep, I can turn fresh kale into something truly crave-worthy. Whether I’m making a classic salted batch or experimenting with new seasonings, I always enjoy how quick and satisfying this recipe is.