Name: Baked Kale Chips
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: American
Ingredients: 1 bunch kale; 1 tablespoon olive oil; 1 teaspoon sea salt

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Light, crispy, and packed with savory flavor, these Baked Kale Chips are my favorite go-to snack when I’m craving something crunchy without the guilt. They come together quickly with just three ingredients and make the perfect healthy bite between meals or a crunchy topping on soups and salads.

Baked Kale Chips

Ingredients

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

1 bunch kale

1 tablespoon olive oil

1 teaspoon sea salt

Directions

I start by preheating the oven to 300°F (150°C).

Then I remove the kale leaves from the thick stems and tear them into bite-sized pieces.

After washing the kale, I make sure it’s completely dry—either using a salad spinner or gently patting it with paper towels.

I drizzle the leaves with olive oil and sprinkle them with sea salt.

Using my hands, I massage the oil and salt evenly into every leaf.

Next, I spread the kale in a single layer on a baking sheet lined with parchment paper.

I bake them for 20–25 minutes, turning them once halfway through to ensure even crispiness.

Once the edges are brown but not burnt, I let them cool slightly before serving.

Servings and timing

Servings: 6

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Calories per serving: 58 kcal

Variations

I like to play around with seasonings to mix things up. Sometimes I sprinkle in a bit of smoked paprika or garlic powder before baking. Nutritional yeast gives a cheesy flavor without the dairy, and chili flakes bring a nice kick. For a sweeter twist, I’ve even tried a dusting of cinnamon and coconut sugar.

Storage/Reheating

Once completely cooled, I store the kale chips in an airtight container at room temperature for up to 3 days. If they start to lose their crispiness, I just pop them back in a low oven (about 250°F) for 5 minutes to bring the crunch back.

FAQs

How do I keep kale chips from getting soggy?

I make sure the kale is totally dry before baking and store it in an airtight container to keep out moisture.

Can I use curly or lacinato kale?

Yes, I’ve used both types. Curly kale tends to give a fluffier texture, while lacinato (or dinosaur kale) results in a flatter, more delicate chip.

Why are my kale chips bitter?

Overbaking can make them bitter. I watch closely near the end of the cooking time to make sure the edges are just brown, not burnt.

Can I make these without oil?

Yes, but they’ll be drier and less crispy. I find that even a small amount of oil helps with flavor and texture.

Can I make them in an air fryer?

Absolutely! I reduce the cooking time and temperature slightly—about 275°F for 10–15 minutes—and shake the basket halfway through.

Conclusion

Baked Kale Chips are my favorite example of how simple ingredients can make something truly crave-worthy. Whether I’m snacking on them solo or pairing them with a hearty soup, they always hit the spot. If I want a nutritious crunch without compromising on taste, these chips are the way to go.

📖 Recipe:

Baked Kale Chips

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Author: Cheryl
Total Time: 35 minutes
Yield: 6 servings
Diet: Vegan

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Description

Light, crispy, and savory, these Baked Kale Chips are a healthy and addictive snack made with just three ingredients. They're gluten-free, vegan, and low-calorie—perfect for guilt-free munching.

Ingredients

1 bunch kale

1 tablespoon olive oil

1 teaspoon sea salt

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Instructions

Preheat the oven to 300°F (150°C).
Remove kale leaves from thick stems and tear into bite-sized pieces.
Wash the kale and ensure it is completely dry using a salad spinner or paper towels.
Drizzle the kale with olive oil and sprinkle with sea salt.
Massage the oil and salt evenly into the leaves using your hands.
Spread the kale in a single layer on a baking sheet lined with parchment paper.
Bake for 20–25 minutes, turning once halfway through for even crispiness.
Remove from the oven once edges are brown but not burnt, and let cool slightly before serving.