How to Make Kale Chips

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Have you ever wanted to learn how to make kale chips that are baked in an oven until light, crispy, and airy? Keep reading to get all of my tips for this easy to make snack made from fresh kale, olive oil, and simple seasonings.

Yes you could purchase kale chips at the grocery store, but are they really worth $5.99 for a 2-ounce bag? I think not!

What you’ll need

These flavorful kale chips are perfect for snacking and you can change up the seasonings however you like. I stuck with a super simple seasoning salt mixture, but plain sea salt or your favorite combination will work too!

• Fresh Kale – curly leaf varieties including Lacinato (dinosaur/Tuscan) which has a milder, sweeter flavor and thinner, softer leaves is the best option. Common green or red Russian are also delicious options and readily available.
• Olive Oil
• Seasoned Salt – a combination of garlic powder, sea salt, paprika, black pepper, and onion powder.
• Two baking sheets with silicone baking mats.

Be sure to check out the detailed printable recipe card below

How to Make Kale Chips

Wash and thoroughly dry kale completely before using. We do not want to steam the kale chips, we want dry and crispy.

Preheat oven to 300° F. Line two baking sheets with silicone liners or sheets of parchment paper and set aside.

Mix seasoning together in a small bowl and set aside.

Using a knife, remove the thick stem/rib that runs down the center of each section.

Tear or chop leafy green portion into small, bite-sized pieces.

Divide the kale pieces between the two baking sheets. Drizzle one-half tablespoon of oil over the kale on each baking sheet.

Rub each leaf with your fingers to massage the oil evenly over the kale leaves.

Sprinkle half of the seasoned salt mixture over each baking sheet and gently toss to coat the kale leaves.

Spread kale pieces in a single layer evenly across both baking sheets.

Place baking sheets in pre-heated oven and bake for 10 minutes. Rotate pans in the oven and bake for an additional 10 to 15 minutes, or until they are still mostly green and have a bit of brown developing.

Do not overcook. They go from green to brown in the blink of an eye!

Allow to cool for 2 to 3 minutes to crisp up a bit more before serving.

Recipe Tips

• All ovens cook differently, baking times may vary. Keep an eye on them during the last 5 to 10 minutes the first time that you make them.
• You can skip the knife and tear small pieces of kale off the stalk if you prefer.
• To get kale pieces drier, faster use a salad spinner.
• If you do not mind washing an extra dish, you can also mix the kale pieces together with the oil and seasoned salt in a large bowl then spread out over the baking sheets.
• Kale chips taste best the day they are made, but can also be stored in an airtight container at room temperature for 5 to 7 days depending on humidity.

Seasoning Ideas

To add a bit of variety to your snacking, try using 1 to 2 teaspoons of your favorite seasoning, or swap out spices in the seasoned salt mixture:

• Taco Seasoning
• Greek Seasoning Blend
• Italian Seasoning
• Nutritional Dry Yeast to add a cheesy flavor
• Chili Powder for the paprika
• Smoked Paprika
• Dry Ranch dressing mix
• Cumin

Tools used

• Baking Sheets
• Silicone Baking Mats

More crunchy snack recipes

• Sweet Potato Chips 
• Cinnamon Sugar Pretzel Goldfish Crackers 
• Baklava Hone-Glazed Walnuts 
• Sesame Crackers 
• Salsa Verde Popcorn 
• Grinch Puppy Chow 

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Enjoy!!