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Home » Snacks

Published: Jan 23, 2019 · Modified: Aug 3, 2020 by Libby Bloom · This post may contain affiliate links · 1 Comment · 977 words. · About 5 minutes to read this article.

Baked Kale Chips

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Kale Chips - super crispy, and deliciously salty. Even non-kale lovers come around to discover the crunchy goodness of kale chips!

kale chips on baking sheet

Kale chips are a favorite snack around the The Crooked Carrot household. They come with that perfect salty crunch, and still pack in the healthy benefits. And did I mention how easy they are?

I was skeptical at first too. After all, how could regular old kale become a crunchy chip? Well my friend, you’re about to find out! Pop these babies in the oven and prepare for a salty, crunchy bite of nutrient-dense kale. Even my sweet mama (who isn’t a huge fan of kale) was pleasantly surprised by this crunchy snack.

Hi there! Below you’ll find affiliate links to great products that we enjoy using in our own kitchen.

  • raw kale on baking sheet with olive oil
  • kale on cooling rack
  • raw kale on a napkin

Ready for some kale chips? Let’s get to it!

1 - Preheat the oven to 275 degrees F.

2 - Prep kale: Wash and pat dry your bunch of kale. Then remove the stems and rip the leaves into pieces. Technically, you can leave the kale whole, but I personally like bite-size pieces.

They will shrink a bit in the oven, so don’t tear the kale up too small. And don’t toss those kale stems! They’re edible and are especially delicious when roasted up with some olive oil and a sprinkle of salt and pepper.

3 - Drizzle a bit of olive oil or avocado oil over the kale chips and massage to coat the kale leaves.

4 - Spread the kale leaves out on a lined baking sheet. Make sure to give them some space - if they’re too packed, they won’t crisp up quite as well. You’ll likely have to use more than one baking sheet for all your soon-to-be kale chips. Otherwise you can bake them stages.

5 - Season kale: Feel free to season these chips with your seasonings of choice. Personally I like to use garlic powder, salt, pepper and some nutritional yeast. But I’d also recommend trying cumin, smoked paprika and maybe a bit of cayenne for the adventurous among you ;).

6 - Now pop them in the oven and bake for about 15-20 minutes, stirring halfway through. If your kale isn’t crispy yet, bake for another 5-10 minutes, but keep a close eye on them as they can burn very quickly!

7 - Remove from the oven and let cool. Enjoy right away for the freshest and crunchiest kale chips.

Baked Kale Chips: Tips, Tricks and Tools

Tools: This simple recipe calls for just a mixing bowl, baking sheet and an optional (though helpful) silicone baking mat.

Pro-tips: make sure the kale is dry before baking (wet kale won't crisp up as well), and give them kale some room to breathe on the baking sheet.

Save those kale stems! Chop up the kale stems and roast or saute them. Add to salads, curries, soups, really anything you’d like!

Seasonings: Salt and pepper makes for a simple, but delicious kale chip. You could also add garlic powder, cumin, or nutritional yeast. Try out some new combinations and let us know how they are!

kale chips in a bowl

We hope you love these crunchy Kale Chips!

They are quick, simple, and make for a nutrient-packed snack that even the kids will enjoy! Ask my nieces and nephews - for picky eaters, even they couldn’t get enough of them.

Love this simple snack recipe? Check out our other delicious Snack recipes like these Easy 5-Seed Crackers, Rosemary Roasted Beet Chips or our easy Homemade Popcorn.

Did you enjoy crunchy Kale Chips as much as we do?

Comment below! And rate the recipe to let us know how it turned out! Not making them today? Save crunchy Kale Chips for later by pinning it to your Snack Board and make sure to tag us at The Crooked Carrot Instagram to show us your Kale Chip creations!

"You never fail until you stop trying." - Albert Einstein

📖 Recipe

kale chips on baking sheet

Baked Kale Chips

Kale Chips - super crispy, and deliciously salty. Even non-kale lovers come around to discover the crunchy goodness of kale chips!
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Print Pin Rate
Prep Time: 5 minutes minutes
Cook Time: 20 minutes minutes
Total Time: 25 minutes minutes
Servings: 4
Author: The Crooked Carrot

Ingredients

  • 1 bunch kale
  • 1 tablespoon olive oil

Seasonings of choice

  • ½-1 teaspoon salt & pepper
  • 1-2 teaspoon nutritional yeast
  • 1 teaspoon smoked paprika & cumin
US Customary - Metric

Instructions

  • Preheat oven to 275 degrees F
  • Prep kale: Thoroughly wash and dry kale, rip/cut into 1-2 inch pieces, removing tough stems - save the stems for salads, breakfast eggs, or a smoothie
  • Season: Add kale leaves to a large mixing bowl, drizzle in olive oil and massage kale until thoroughly coated, add seasonings and stir until coated
  • In a single layer, spread kale out on two lined baking sheets - overlapped kale won't get crispy
  • Bake for 15-20 minutes, stirring kale about half way through to ensure they don't burn. You may need to bake for another 5-10 minutes if the kale isn’t crispy yet. Keep a close eye on them as they can burn easily!
  • Remove from oven and let cool slightly, kale will continue to crisp up after it’s removed from the oven. 
  • Enjoy immediately – these chips are best served fresh. Store leftovers in an airtight container at room temperature for 3-4 days.

Equipment

  • Silicone Baking Mats
  • Baking Sheet

Notes

LEFTOVERS/STORAGE: These kale chips are best enjoyed fresh from the oven, as they tend to lose their crispness with time.
NUTRITION NOTES: Kale is high in fiber and antioxidants, and is an excellent source of potassium and vitamin K.
SERVING SUGGESTIONS: Enjoy these kale chips as a nutrient-packed snack.

Nutrition

Carbohydrates: 3g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Sodium: 12mg | Potassium: 170mg | Fiber: 1g | Vitamin A: 3247IU | Vitamin C: 39mg | Calcium: 49mg | Iron: 1mg
Did you make this recipe?Mention @crooked.carrot or tag #thecrookedcarrot!

Disclaimer: Some of the links above are affiliate links. This means that should you purchase something through the link, The Crooked Carrot will receive a small commission. The item cost remains the same regardless of whether you purchase through our link or not. Any commission earned simply helps us continue to provide all our great content to you. From seasonal recipes to simple nutrition insights & sustainable zero waste tips, we have lots more to give!

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About Libby

Welcome! I'm Libby, Registered Dietitian Nutritionist, photographer & co-adventurer with my husband Dalton. We love all things outdoors, making a mess in the kitchen, and exploring the adventure of life! Read more ↠

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  1. Karly says

    January 25, 2019 at 9:54 am

    I’ve gotta try this!

    Reply

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Hey, I'm Libby!

Hi, I'm Libby! Registered Dietitian Nutritionist and Certified Intuitive Eating Counselor. I help people find food freedom, learn to nourish and reconnect with their bodies so they can live a fuller life.

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The Crooked Carrot sits on the traditional lands of the Diné Bikéyah (Navajo), Núu-agha-tʉvʉ-pʉ̱ (Ute), and Pueblos people, both past and present, now called Durango, Colorado. I acknowledge the wounds of the past in hopes of being able to heal for a better tomorrow.


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