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Baked Kale Chips

These baked kale chips are a crispy, nutritious snack that's quick and easy to make. Perfectly seasoned and baked to golden perfection!
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Snack
Keyword: Easy, Gluten-Free, Healthy, Quick, Vegan
Servings: 4 servings

Ingredients

  • 1 bunch kale stemmed and torn into 3-inch pieces (about 12 cups)
  • 2 tablespoons olive oil
  • salt to taste
  • freshly ground black pepper to taste

Instructions

  • Preheat your oven to 350°F (175°C). This temperature allows the kale to crisp up nicely without burning.
  • Wash the kale leaves thoroughly under cold water to remove any dirt or grit. After washing, dry them completely using a salad spinner or by gently patting them with a clean kitchen towel.
  • Remove the tough stems and tear the kale leaves into bite-sized pieces, about 3 inches in size. Try to keep the pieces as uniform as possible to ensure even cooking.
  • In a large mixing bowl, toss the kale pieces with 2 tablespoons of olive oil. Make sure every leaf is lightly coated. Season with salt and freshly ground black pepper according to your taste.
  • Spread the seasoned kale evenly on a baking sheet. Avoid overcrowding the pan, as this can lead to steaming instead of crisping. If necessary, use two baking sheets.
  • Place the baking sheet in the preheated oven and bake for 10 to 15 minutes, or until the kale is crispy and slightly golden. Check them halfway through and toss the leaves gently to promote even baking.
  • Once baked, remove the kale chips from the oven and let them cool on the baking sheet for a few minutes. They will continue to crisp up as they cool. Serve immediately or store in an airtight container for later.

Equipment

  • Baking Sheet
  • Parchment Paper
  • Mixing Bowl
  • Oven

Notes

  • You can customize the seasoning by adding garlic powder, nutritional yeast, or paprika for extra flavor.
  • Use a salad spinner or dry kale thoroughly to ensure crispy chips.
  • Store baked kale chips in an airtight container at room temperature for up to a week.
  • Try freezing kale before baking for longer storage and bake straight from frozen, adding a few extra minutes to baking time.
  • Substitute kale with collard greens or Swiss chard for a different twist.