Recipe Details
Imagine unlimited crispy, crunchy snacking while you binge-watch your favorite show, with zero post-snack guilt weighing on you! That’s exactly the magic of these homemade baked kale chips. Whipped up from just three simple ingredients—fresh kale, olive oil, and flaky sea salt—tossed together in minutes and baked low and slow for only 20 minutes, these crispy chips are incredibly easy to make, contain no hidden mystery additives, and even the pickiest eaters love reaching for them.
Tips for Perfect Crispy Kale Chips
Dry leaves completely before baking
The number one secret to crunchy, not soggy, kale chips is making sure your kale leaves are 100% dry. After washing and spinning your kale, pat every leaf with paper towels or a clean dry kitchen towel to wipe away any leftover water droplets. Damp kale will always turn out soggy, no matter how long you bake it.
Don’t use too much oil
When coating your dry kale with olive oil, use a very light hand. Drenching leaves in oil will stop them from crisping up properly, so a little oil goes a long way here.
Give leaves plenty of space
Use a large enough rimmed baking sheet to lay every kale leaf flat in a single, uncrowded layer. Leaves that are bunched up, piled on top of each other, or folded over won’t crisp evenly. If you have more kale than fits on one sheet, bake them in separate batches.
Don’t overbake your chips
For baked kale chips, any browning equals bitter flavor. That makes timing a little tricky, since you can’t judge doneness by color alone. Pull your chips out of the oven before they start to brown, while the centers are still slightly soft. Don’t worry—they will continue to crisp up as they cool after you take them out. It may take a little trial and error to find the perfect timing for your oven, but you’ll get the hang of it quickly.
What Kind of Kale Works Best for Baked Kale Chips?
Nearly any variety of kale—curly or flat-leaf—makes great baked kale chips. Many home cooks prefer flat-leaf lacinato kale, also nicknamed “dinosaur kale” for its textured, leathery appearance, while others love the bright, frilly shape and bite of curly kale. Test small batches of both to see which texture and flavor you prefer.
How to Store Baked Kale Chips to Keep Them Crispy
If you don’t eat the whole batch in one sitting, proper storage is key to keeping them crunchy instead of turning mushy.
Let them cool completely first
Freshly baked kale chips still release a lot of residual moisture right out of the oven, which can turn your whole batch soggy if you store them early. Let them cool all the way to room temperature before packing them away.
Airtight storage is non-negotiable
Kale chips seasoned with salt or other dry spices can be stored in an airtight container at room temperature for up to a week, though they taste best when eaten within 2 to 3 days. If your chips are seasoned with perishable add-ins like cheese, store them in an airtight container in the refrigerator instead.
Flavor Variations for Baked Kale Chips
Once you master the basic recipe, you can experiment with all kinds of fun flavor combinations to suit your taste. Try spicy Sriracha-Lime Kale Chips, tangy Salt and Vinegar Kale Chips, or sweet Maple Kale Crisps for a delicious twist.