KALE CHIPS
Kale chips are really easy to make, and they’re perfect for when you buy a huge bag of kale at the store and then forget about it until it’s about to wilt and get soggy, so you have to use all of it at once (or is that just me?). You can make these spicy or plain and add all kinds of different flavors and spices to them, so spend some time experimenting to discover your perfect kale chip. SERVES 4
PREP TIME: 5 minutes
COOK TIME: 15 minutes
1 large head kale, stemmed
2 tablespoons (30 ml) extra-virgin olive oil
Salt
Freshly ground black pepper
- Preheat the oven to 350°F (180°C).
- Wash and dry the kale before tearing or cutting it into bite-size pieces. Lay them out on a baking sheet, and sprinkle with the olive oil. Season with salt and pepper. Mix everything up with your hands to make sure all the leaves are coated with olive oil.
- Bake until crispy, 12 to 15 minutes, keeping an eye on them so they don’t burn.
- Serve immediately.
VARIATION 1 SPICY KALE CHIPS: Season the kale with ¼ teaspoon ground cayenne pepper or red pepper flakes.
VARIATION 2 SALT AND VINEGAR KALE CHIPS: Season the kale chips with oil, salt, and pepper as directed in step 2, but add 2 or 3 teaspoons (15 ml) of white vinegar as well.
PREP TIP: Kale chips don’t do well as leftovers, so make them an even faster recipe by cutting the stems out and tearing your kale ahead of time. If you want, you can then marinate them in olive oil, so they’ll be extra flavorful and crunchy.
More Recipes You'll Love
- How to Craft the Ultimate Veggie Snack for Busy Days
- Stuffed Celery Bites overview
- Indian Savory Spice Nuts
Kale chips are the snack that converts kale skeptics — shatteringly crisp leaves with just olive oil and a whisper of salt. The trick is a moderate oven and a single layer: too hot and they scorch, too crowded and they steam. In 15 minutes you've got a bowl of salty, crunchy chips with none of the guilt of the bagged kind.
Pro Tips
- Make sure every leaf is completely dry after washing — even a little water left on the kale keeps it from crisping.
- Remove the tough stems entirely; they stay chewy while the leaves turn crisp.
- Watch the last 3 minutes like a hawk. Kale chips go from perfect to burnt in under a minute.
- Season the moment they come out of the oven while the oil is still warm — the salt sticks far better.
Frequently Asked Questions
Why didn't my kale chips get crispy?
Almost always moisture or crowding. Dry the leaves thoroughly and give them a single layer with space between, and keep the oven at 350°F or below.
How do I store kale chips?
In an airtight container at room temperature for up to 2 days. Refrigeration makes them limp — and they're best eaten day-of anyway.
Can I use bagged chopped kale?
Yes, as long as you tear or pick out the thick stem pieces. Pre-washed kale is convenient but dry it well first.
What seasonings work on kale chips?
Garlic powder, smoked paprika, or a pinch of chili flakes are all excellent. Add them with the oil before baking so the flavor bakes on.
Recipe Card
Ingredients
Method
- Preheat the oven to 350°F.
- Bake until crispy, 12 to 15 minutes, keeping an eye on them so they don’t burn.
- Serve immediately.
