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

EatingWell Magazine, September/October 2011; updated October 2022

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Read the full recipe after the video.
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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 transform 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 are easy to make 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 Over Crowd 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 them 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 

Ingredients

Ingredient Checklist

Directions

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

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  • 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.)

  • 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.)

Nutrition Facts

about 2 cups
110 calories; protein 5.3g; carbohydrates 15.8g; dietary fiber 5.6g; sugars 3.5g; fat 4.6g; saturated fat 0.6g; vitamin a iu 38329.5IU; vitamin c 115.4mg; folate 36.6mcg; calcium 202.7mg; iron 2.5mg; magnesium 50.7mg; potassium 641.6mg; sodium 210.1mg; thiamin 0.2mg.

2 vegetable, 1 fat

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