Light, crunchy, and addictively snackable, these crispy kale chips are a wholesome alternative to traditional potato chips. With just olive oil and sea salt, this simple yet satisfying recipe transforms fresh kale into a guilt-free snack that’s rich in nutrients and flavor.
Why You’ll Love This Recipe
These homemade kale chips offer a nutritious, low-calorie snack option that’s quick to prepare and highly customizable. They’re vegan, gluten-free, and packed with antioxidants, making them ideal for clean eating or Whole30 diets. The satisfying crunch and savory seasoning make them just as enjoyable as any store-bought snack, but without the preservatives or artificial additives.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- 1 bunch kale
- 1 tablespoon olive oil
- Sea salt, to taste
Directions
- Preheat the oven to 250°F (120°C).
- Remove the tough stems from the kale and tear the leaves into bite-sized pieces.
- Wash the kale thoroughly, then dry it completely using a salad spinner and paper towels—moisture can cause sogginess.
- Place the dried kale in a large mixing bowl. Add the olive oil and gently massage it into the leaves until evenly coated.
- Spread the kale pieces in a single layer on a baking sheet, ensuring they are not overlapping. If necessary, bake in two batches to avoid overcrowding.
- Bake for 20 minutes, rotate the pan, then bake for an additional 15–20 minutes until the kale is dry and crisp.
- Sprinkle with sea salt while still warm. Let cool slightly before serving.
Servings and timing
Servings: 4 servings
Prep Time: 10 minutes
Cooking Time: 40 minutes
Total Time: 50 minutes
Calories: 120 kcal per serving
Variations
- Spicy Kick: Add a pinch of cayenne pepper or smoked paprika to the kale before baking.
- Cheesy Flavor: Sprinkle with nutritional yeast before baking for a dairy-free cheesy taste.
- Garlic Lover’s Version: Toss kale with garlic powder or minced garlic for a savory twist.
- Lemon Zest: Add a touch of lemon zest after baking for a bright, citrusy finish.
- Sesame Style: Use toasted sesame oil and a sprinkle of sesame seeds for an Asian-inspired version.
Storage/Reheating
Store leftover kale chips in an airtight container at room temperature for up to 2 days. To restore crispiness, reheat in a low oven (around 200°F or 95°C) for 5–7 minutes. Avoid storing in humid environments, as moisture will soften the chips.
FAQs
Why are my kale chips soggy?
Kale must be completely dry before baking. Excess moisture prevents the chips from crisping properly.
Can I use curly or lacinato kale?
Yes, both types work well. Curly kale produces a more textured chip, while lacinato (dinosaur kale) yields flatter, thinner chips.
How long should I bake kale chips?
Bake for 35–40 minutes total, rotating halfway. They should be crisp and dry to the touch.
Do I need to massage the kale?
Yes, massaging helps distribute the oil evenly and softens the kale, promoting even crisping.
Can I use other oils?
Yes, avocado oil or coconut oil are good alternatives that also withstand oven heat.
Are kale chips healthy?
Yes, they are low in calories, high in fiber and vitamins, and a great alternative to processed snacks.
Can I add toppings after baking?
Yes, add toppings like grated parmesan or lemon zest after baking for extra flavor.
Why bake at a low temperature?
Low heat ensures even drying without burning, resulting in a perfect crispy texture.
How do I store kale chips to stay crispy?
Store in a dry, airtight container. Avoid refrigeration, which adds moisture.
Can I double the recipe?
Yes, but bake in batches to avoid overcrowding, which can lead to uneven baking.
Conclusion
Crispy kale chips are a nutritious, satisfying snack that’s easy to make at home with just a few ingredients. Whether you enjoy them plain or seasoned, they’re a delicious way to add more greens into your day. Whip up a batch for a wholesome snack you’ll feel good about every time you reach for more.
PrintCrispy Kale Chips
Light, crunchy, and addictively snackable, these crispy kale chips are a healthy alternative to traditional chips, made with just olive oil and sea salt.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Category: Snack
- Method: Baking
- Cuisine: American
- Diet: Vegan
Ingredients
- 1 bunch kale
- 1 tablespoon olive oil
- Sea salt, to taste
Instructions
- Preheat oven to 250°F (120°C).
- Remove stems from the kale and tear the leaves into bite-sized pieces.
- Wash the kale thoroughly and dry completely using a salad spinner and paper towels.
- Transfer the dried kale to a large bowl. Add olive oil and gently massage into the leaves until evenly coated.
- Arrange kale in a single layer on a baking sheet, leaving space between each piece. Bake in two batches if necessary.
- Bake for 20 minutes, then rotate the pan and bake for an additional 15–20 minutes, or until the leaves are crispy and dry to the touch.
- Sprinkle with sea salt while still warm. Let cool slightly before serving.
Notes
- Make sure kale is thoroughly dry to ensure maximum crispiness.
- Experiment with seasonings like nutritional yeast, garlic powder, or chili flakes for extra flavor.
- Store in an airtight container to maintain crunch.
- Best enjoyed fresh but can last 1–2 days when properly stored.
Nutrition
- Serving Size: 1 serving
- Calories: 120 kcal
- Sugar: 0.5 g
- Sodium: 150 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 0 mg