Crispy Kale Chips
Turn a bunch of kale into a light, crunchy snack with just olive oil, salt, and a hot oven. The key is drying the leaves well and giving them space on the pan.
Total
30 min
Servings
4 snack servings
Level
Easy
Kale chips are a simple way to make a salty, crisp snack from fresh greens. They bake quickly, need only a few ingredients, and are easy to season to your taste.
The main trick is moisture control. Wet kale steams instead of crisps, so take an extra minute to dry the leaves after washing. A salad spinner helps, but clean towels work too.
This recipe uses curly kale because its ruffled edges become especially crunchy. Lacinato kale, also called dinosaur kale, works as well, though the chips may be a little flatter.
01What you'll need
Ingredients
6 items · 4 snack servings
- 1 large bunch curly kale, about 8 to 10 ounces
- 1 tablespoon olive oil
- 1/4 teaspoon fine salt, plus more to taste
- 1/4 teaspoon garlic powder, optional
- 1/4 teaspoon smoked paprika, optional
- Freshly ground black pepper, optional
02How to make it
Step-by-step
1. Heat the oven
Preheat the oven to 300°F. Line two large baking sheets with parchment paper. The lower heat helps the kale dry out and crisp without burning at the edges.
2. Wash and dry the kale
Rinse the kale well under cool water. Dry it very thoroughly in a salad spinner, or pat it dry between clean kitchen towels. The leaves should feel dry to the touch before you add oil.
3. Remove the tough stems
Hold each kale stem with one hand and pull the leafy part away with the other. Discard the thick stems, or save them for soup or stir-fry. Tear the leaves into bite-size pieces, about 2 to 3 inches wide.
4. Season lightly
Place the kale in a large bowl. Drizzle with the olive oil and sprinkle with salt, garlic powder, smoked paprika, and pepper if using. Use your hands to rub the oil over the leaves. This is called massaging; it means gently coating and softening the leaves so the seasoning spreads evenly.
5. Spread on the pans
Divide the kale between the prepared baking sheets. Spread it into a single layer with space between the pieces. Do not pile the leaves up, or they will steam and stay soft.
6. Bake until crisp
Bake for 10 minutes, then rotate the pans and gently stir the kale. Continue baking for 3 to 6 minutes more, until the leaves look dry and crisp. Watch closely near the end because kale can go from crisp to burnt quickly.
7. Cool on the pans
Let the chips cool on the baking sheets for 3 to 5 minutes. They will crisp a little more as they cool. Taste and add a tiny pinch of salt if needed.
8. Serve soon
Serve the kale chips the same day for the crunchiest texture. If you are storing them, let them cool completely first so steam does not soften them in the container.
03From our kitchen
Cook's tips
- Make-ahead: Kale chips are crispest within a few hours of baking. You can wash, dry, and tear the kale up to 1 day ahead. Store it wrapped in a dry towel inside a bag or container in the refrigerator.
- Storage: Store cooled kale chips in a loosely covered container at room temperature for 1 to 2 days. Avoid the fridge, which adds moisture and makes them limp.
- If they turn chewy: The kale was probably damp, crowded, or underbaked. Return the chips to a 275°F oven for 3 to 5 minutes to help dry them out again.
- Oil amount matters: Too much oil makes kale chips heavy and greasy. Start with 1 tablespoon per large bunch and rub it in well before deciding if you need more.
- Seasoning swaps: Try nutritional yeast for a cheesy flavor, chili powder for heat, lemon zest after baking for brightness, or sesame seeds for a nutty finish.
- Use the right pan setup: Two pans are better than one crowded pan. If your oven runs hot, bake at 275°F and give the chips a few extra minutes.
Cook's note
Fine salt sticks to the leaves more evenly than coarse salt. If using flaky salt, crush it between your fingers and add it after baking so the chips do not become too salty.
04Frequently asked
Questions & answers
Can I make kale chips in an air fryer?
Yes. Air fry at 300°F for about 4 to 7 minutes, shaking the basket once or twice. Work in small batches so the leaves have room to crisp.
Why are my kale chips bitter?
Kale can taste bitter if it burns or if the bunch is very mature. Bake at a moderate temperature, watch the edges, and remove any pieces that brown too much. A small squeeze of lemon after baking can balance bitterness.
Can I use bagged chopped kale?
Yes, but check for thick stem pieces and remove them. Bagged kale is often wet, so dry it well before seasoning.
How do I keep kale chips crispy overnight?
Let them cool completely, then store them in a container with the lid slightly loose or in a paper bag. A fully airtight container can trap moisture if the chips are not completely dry.
Are kale chips supposed to be delicate?
Yes. Homemade kale chips are thin and crisp, not sturdy like potato chips. Handle them gently and serve them in a wide bowl rather than packing them tightly.
05Keep cooking
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