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Kale chips turn one bunch of dark, ribbon-edged greens into crackling, salty snacks in fifteen minutes. One of our kids called them homemade seaweed — then ate half the tray. Roasted with olive oil, salt, and lemon zest, they're the crispest argument for kale we know.
Pro Tips
- Cut or tear the kale from the thick stems into rough 2-inch squares — the stems never crisp, so remove them entirely.
- Spread the pieces in a single, non-overlapping layer; piled-up kale steams instead of turning into chips.
- Stir every 5 minutes of the 15-minute roast at 400°F so all the crinkled edges get their turn against the hot pan.
- Don't panic at the color: pieces that go dark, purple-black dark, aren't burnt — they're just extra crunchy, and that's the good stuff.
- Toss with the lemon zest along with the oil and salt before roasting, so its brightness bakes into every chip.
Frequently Asked Questions
Why did my kale chips turn almost black?
That's normal — much of the kale goes dark, purple-black dark, and it's not burnt. It's just extra crunchy.
How do I keep kale chips crisp?
Eat them the day they're roasted, or cool them completely and store in an airtight container — any humidity softens them fast.
Olive oil or lard for kale chips?
Both work — olive oil with the lemon zest tastes fresh, while melted lard makes them richer and more savory. A quarter cup coats a full pound of kale.
How much does one bunch of kale make?
About a pound of kale roasts down to roughly 3 cups of chips — enough for a snack-hungry afternoon, not for leftovers.
Recipe Card
Ingredients
Method
- 1.
- Cut or tear kale off of thick stems, into 2-inch squares (approximately bite size).
- 2.
- Toss with olive oil or lard, salt, and lemon zest.
- 3. Lay out cut kale onto baking sheet in a single non-overlapping layer.
- 4.
- Roast at 400 degrees for 15 minutes until crispy, stirring every 5 minutes.
