Learn how to make kale chips in the oven with this simple recipe. With just a few ingredients, you can transform fresh kale into a crunchy, healthy snack that's easy to prepare at home.
Made with fresh kale, a drizzle of olive oil, garlic, and an optional seasoning of grated parmesan cheese, these crispy chips are the ultimate salty treat and perfect for a healthy snack!
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What To Do With Kale Chips
Aside from eating them from the bowl while watching YouTubes, I love adding freshly baked chips to a low-carb Caesar Salad as a substitute for croutons. Their crispy texture and salty flavor make them a delicious alternative.
I also use them as a garnish for soups, adding crunch and extra flavor to my cabbage tomato soup and creamy tomato soup.
Try kale chips as a crispy side for burgers and tuna sandwiches!
Prepare The Kale
The large bunch of kale in front of you might look overwhelming, but this is easy. Kale has a hard, fibrous vein running down the center of each branch.
To remove it, hold the stem with one hand and pinch the base of the leaves with the other.
Slide your fingers away from the stem to peel the leaves off and tear the leaves into bite-sized pieces.
Ingredients
- fresh kale (any variety)
- olive oil, avocado oil, or melted coconut oil
- grated parmesan cheese (optional)
- garlic powder
- paprika
- Salt and black pepper
How to Make Crispy Kale Chips
Dust off the salad spinner! The salad spinner became a household gadget sometime in the 1980s. Everyone had to have one! I got a new one a few years ago to make these chips.
Next, give the kale a good spin in a salad spinner if you have one. They might not seem very wet, but a good quarter cup of water will come out of the leaves. Pour them out of the bowl ont a clean dish towel to absorb the rest of the water.
Recipe for Kale Chips
- Preheat the oven to 350°F (175°C) and line two rimmed baking sheets with parchment paper. Adjust the oven racks to fit both pans.
- Rinse the kale leaves and tear them into 2-inch pieces. Dry thoroughly using a salad spinner or patting them with a towel-dry leaves are crucial for crispy chips.
- Whisk together olive oil, garlic powder, paprika, salt, and some freshly ground black pepper in a large mixing bowl.
- Add the kale to the bowl and toss with tongs until evenly coated.
- Sprinkle grated cheese over the kale and toss gently to combine.
- Arrange the kale leaves in a single layer on the prepared baking sheets, avoiding overcrowding.
- Bake for 7 minutes, then rotate the pans top to bottom and bake for another 7 minutes.
- Let the chips cool on the baking sheets for a few minutes to crisp.
Flavor Variations
- Add ½ teaspoon of cayenne pepper or a dash of hot sauce for a spicy kick.
- Substitute paprika with chili powder, or include onion powder alongside garlic powder.
- Omit the parmesan for a dairy-free version-seasoned with just oil, salt, and pepper.
- Season with everything bagel seasoning for a bold, savory crunch.
Storage
If you have friends coming over or you plan on eating the chips a few hours after making them, leave them on the sheet pan so they stay crispy. When the chips are layered on top of one another in a bowl, they might get a little damp.
If they become soggy, re-crisp them in a 250°F (120°C) oven for 2-3 minutes and they will crisp right up.
Store the chips in a covered glass container and refrigerate for 2 to 3 days. Recrips in the oven as needed.
Summary
Kale chips are a simple, healthy snack made with fresh kale, olive oil, grated cheese, and seasonings. With a crispy texture and bold flavor, these chips are perfect for a quick bite, nutritious side, or salad topping.
This easy recipe transforms kale into a low-carb treat ready in minutes. Adding Parmesan cheese takes these chips to the next level, adding tremendous flavor that is perfect for gluten-free and keto diets or for anyone looking for a guilt-free snack.
Make sure to dry the kale before making the chips. Give it a good rinse and tear the leaves from the fibrous stems. Tear the leaves into 2-inch pieces and spin in a salad spinner, if you have them or dry well with a dish towel. Do no use any heat to dry them, patting them dry should be sufficient.
Store them in an airtight container for up to three days, and re-crisp in a 250 degrees oven for 2 to 3 minutes if needed. Customize with spices like cayenne, chili powder, or everything bagel seasoning.
FAQ
Bake kale chips at 350°F (175°C) for 10-14 minutes, depending on the size of the pieces.
Yes, you can try various seasonings like garlic powder, paprika, or nutritional yeast to customize the flavor of your homemade kale chips.
Homemade kale chips may not be crispy if the leaves are not dried properly, or if they are baked at too low a temperature or for too short a time.
Yes, you can use any kale for chips, but curly kale and Lacinato kale (also known as dinosaur kale) are the most commonly used varieties. Both types crisp up well and have a good crunch. Just remove the tough stems and dry the leaves before baking.
Yes, these Parmesan kale chips are low-carb and ideal for a keto diet, with just 1g of carbs per serving.
More Snack Recipes
- Chunky Guacamole
- Mango Pico de Gallo
- Tzatziki Sauce and Garlic Butter Pita Chips
- Gluten-Free Breadsticks
- Smoked Salmon Fat Bombs
- Mango with Chili Lime Salt
- Peel and Eat Shrimp
- Florida Keys Pink Shrimp Cocktail
How To Make Kale Chips in The Oven
Ingredients
- 1 bunch curly kale about 6 cups of stemmed and torn kale leaves
- 2 teaspoons olive oil, avocado oil, or melted coconut oil
- 1 teaspoon garlic powder
- ½ teaspoon paprika
- ½ teaspoon kosher salt
- freshly ground black pepper
- ¼ cup grated parmesan cheese or Locatelli Romano cheese (optional)
Instructions
- Preheat the oven to 350°F (175°C) and line two rimmed baking sheets with parchment paper. Adjust the oven racks to fit both pans.
- Rinse the kale leaves and tear them into 2-inch pieces. Dry thoroughly using a salad spinner or patting them with a towel.
- Whisk together olive oil, garlic powder, paprika, salt, and some freshly ground black pepper in a large mixing bowl.
- Add the kale to the bowl and toss with tongs until evenly coated.
- Sprinkle grated cheese over the kale and toss gently to combine.
- Arrange the kale leaves in a single layer on the prepared baking sheets, avoiding overcrowding.
- Bake for 7 minutes, then rotate the pans top to bottom and bake for another 7 minutes.
- Pull the pans from the oven and ;et the chips cool on the baking sheets for a few minutes before eating.
