Kale Chips


Not a fan of kale? These crispy baked kale chips will convert you! For the best result, don't overcrowd the baking pans.

Active Time:
25 mins
Total Time:
25 mins
4 servings, about 2 cups each

What Kind of Kale Should I Use for Kale Chips?

From the ruffly leaves of curly kale to the dark ridges of lacinato, any type of kale can be transformed into a kale chip! The one suggestion we have when choosing kale: go organic if possible. Nonorganic can have high pesticide residue that is difficult to wash off completely.

Tips for the Best Kale Chips

Kale chips are a tasty snack that can be easily made at home. Here are a few tips for success:

Wash and Dry Your Kale Well

Kale can harbor dirt in between its folds so it's best to wash it thoroughly. Once it's washed, its important to dry it well too. Pat it dry with paper towels or a clean kitchen towel before adding the oil. Dry kale equals crisper chips.

Massage the Oil and Salt into the Leaves

Kale chips turn out best with a minimal amount of oil. With a lot of kale and only a little oil, massaging the leaves with your hands spreads the oil out evenly and seasons the leaves with salt at the same time. How do you know when you've massaged enough? The leaves should still hold their shape but be shiny and slightly dark in color.

Don't Overcrowd the Pan

Kale chips should be crispy, not limp and soggy. To get the perfect texture, spread the kale out between two baking sheets. The leaves can touch, but they shouldn't overlap. If you have too much for two baking sheets, cook the kale in batches. To ensure even cooking, switch the positions of the baking sheets from the top to the bottom of the oven halfway through cooking.

Can I Make Kale Chips Ahead?

Yes! To keep the kale chips crispy, store them in an airtight container at room temperature for up to 2 days.

Additional reporting by Hilary Meyer


  • 1 large bunch kale, tough stems removed, leaves torn into pieces (about 16 cups)

  • 1 tablespoon extra-virgin olive oil

  • ¼ teaspoon salt


  1. Position racks in upper third and center of oven; preheat to 400 degrees F.

  2. If kale is wet, very thoroughly pat dry with a clean kitchen towel; transfer to a large bowl. Drizzle the kale with oil and sprinkle with salt. Using your hands, massage the oil and salt onto the kale leaves to evenly coat. Fill 2 large rimmed baking sheets with a layer of kale, making sure the leaves don't overlap. (If the kale won't all fit, make the chips in batches.)

  3. Bake until most leaves are crisp, switching the pans back to front and top to bottom halfway through, 8 to 12 minutes total. (If baking a batch on just one sheet, start checking after 8 minutes to prevent burning.)

    Kale Chips
    Christine Ma

Nutrition Facts (per serving)

110 Calories
5g Fat
16g Carbs
5g Protein
Nutrition Facts
Servings Per Recipe 4
Serving Size about 2 cups
Calories 110
% Daily Value *
Total Carbohydrate 16g 6%
Dietary Fiber 6g 20%
Total Sugars 4g
Protein 5g 11%
Total Fat 5g 6%
Saturated Fat 1g 3%
Vitamin A 38330IU 767%
Vitamin C 115mg 128%
Folate 37mcg 9%
Sodium 210mg 9%
Calcium 203mg 16%
Iron 3mg 14%
Magnesium 51mg 12%
Potassium 642mg 14%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

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