Crispy Kale Chips

These Crispy Kale Chips are one of the easiest ways to turn a bunch of kale into a crunchy snack. They bake up light, crisp, and full of savory flavor with just a few simple ingredients. Whether you need a quick afternoon snack or something salty to add to a party spread, these homemade kale chips come together fast.

What makes this recipe work is the simple seasoning and low baking temperature that helps the kale crisp up without burning. The garlic salt adds plenty of flavor while the olive oil helps every piece get perfectly crunchy. Once you make them at home, it’s hard to go back to store-bought kale chips.

Helpful Tips

• Dry the kale completely before adding oil. Any extra moisture will cause the kale to steam instead of crisp.
• Spread the kale in a single layer on the baking sheet so the chips cook evenly. Overcrowding can lead to soggy spots.
• Watch the kale closely during the last couple of minutes of baking. Kale can go from crisp to burnt very quickly.

You Might Also Like These

• Homemade Apple Chips
• Oven Baked Zucchini Chips
• Crunchy Pasta Chips

Crispy Kale Chips Recipe

These Crispy Kale Chips are one of the easiest ways to turn a bunch of kale into a crunchy snack. They bake up light, crisp, and full of savory flavor with just a few simple ingredients.

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Prep Time 10 minutes mins

Cook Time 7 minutes mins

Total Time 17 minutes mins

Course Snack

Cuisine American

Servings 4 Servings

Calories 74 kcal

Ingredients

  

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• 1 bunch kale
• 2 tablespoons olive oil
• 1/2 teaspoon garlic salt
• 1/2 teaspoon black pepper

Instructions

 

• Preheat oven to 325°F(165°C) and line a large rimmed baking sheet with parchment paper or a silicone baking mat. Set aside.
• Wash kale leaves and dry completely. Fold the leaves in half and cut the stem off. Chop kale into 3-inch pieces.
• Add the kale to a large mixing bowl. Drizzle with olive oil and toss to combine. Rub each leaf with your fingers to evenly coat in oil.
• Sprinkle garlic salt and black pepper over the kale. Toss until evenly coated.
• Arrange kale leaves on the prepared baking sheet in a single layer without overcrowding. Work in batches if needed.
• Bake for 5 to 6 minutes, then rotate the pan. Bake another 1 to 2 minutes until the kale is crisp and mostly green with just a little browning.
• Remove from the oven and let sit for 2 to 3 minutes to crisp up before serving.

Nutrition

Calories: 74kcalCarbohydrates: 2gProtein: 1gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 308mgPotassium: 117mgFiber: 1gSugar: 0.3gVitamin A: 3248IUVitamin C: 30mgCalcium: 84mgIron: 1mg

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