Baked kale chips are crispy, salty snacks made from torn kale leaves tossed with oil and seasoning, then roasted until they shatter when you bite them. The trick is drying the leaves completely and spreading them in a single layer so they crisp evenly instead of steaming.
Ingredients for Baked Kale Chips
Kale is the base and turns paper-thin and brittle when roasted. Olive oil helps the leaves brown and crisp. Sea salt seasons them directly, while garlic powder and black pepper add savory depth. A pinch of cayenne pepper brings optional heat.
Why This Baked Kale Chips Works
Kale leaves are mostly water, and the oven drives that moisture out. At high heat, the leaves lose their water and shrink down to a fraction of their raw size, their edges curl up, and they turn crispy and brittle. The oil helps them brown lightly and prevents them from drying out so much that they taste like paper.
Spreading the kale in a single layer matters more than anything else. Crowded leaves steam instead of roast, and they end up chewy or soggy. Two baking sheets let you roast a whole bunch of kale at once without packing them together.
Mistakes To Avoid
Wet kale makes soggy chips. If you rinse the kale, dry it thoroughly with paper towels or a clean kitchen towel before tearing it apart and tossing with oil. Damp leaves will steam on the baking sheet and never crisp up.
Piling the kale too thickly on the baking sheet traps steam and creates chewy, bent chips instead of crispy ones. Spread each piece flat with space around it so hot air can reach all sides. Use two baking sheets if you need to.
Seasoning after roasting leaves the salt and spices sitting on top instead of sticking to the leaves. Toss the kale with oil and seasonings in a bowl before roasting so everything coats evenly and stays put as the leaves shrink.
Leaving the chips in the oven too long burns the edges while the thicker parts stay limp. Watch them during the last few minutes and pull the sheet out as soon as the leaves are crispy and the edges just start to darken. They keep crisping as they cool.
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Ingredients
- 1 bunch fresh kale, about 8 ounces
- 2 tablespoons olive oil
- 1 teaspoon sea salt
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 1/8 teaspoon cayenne pepper, optional
Step-by-step Instructions
- Heat the oven to 300°F (150°C) and line two large baking sheets with parchment paper.
- Rinse the kale under cold water and pat it completely dry with paper towels, rubbing gently to remove all moisture.
- Remove the thick center stem from each kale leaf by holding the leaf in one hand and running your other hand down the stem to strip the leafy part away. Tear the leaves into bite-sized pieces, about 2 to 3 inches.
- Place the kale pieces in a large bowl and drizzle with olive oil. Sprinkle the sea salt, garlic powder, black pepper, and cayenne if using over the top.
- Toss gently with your hands until every piece is coated with oil and seasonings, making sure nothing clumps together.
- Spread the kale in a single layer on the prepared baking sheets with space between each piece. Do not overcrowd; use both sheets if needed.
- Bake at 300°F (150°C) for 10 minutes, then rotate the baking sheets and bake for another 8 to 10 minutes, until the leaves are crispy and the edges just begin to brown.
- Remove from the oven and let the chips cool on the baking sheets for 2 minutes, then transfer to a serving bowl or airtight container.
Frequently Asked Questions
Can I make these ahead for a party?
Make them no more than 2 hours before serving. Store them in an airtight container at room temperature, but they will soften as they sit because kale chips absorb moisture from the air. They are best eaten the day they are made.
What type of kale works best?
Curly kale is the most common and works well. Lacinato or dinosaur kale also crisps nicely. Avoid tender baby kale varieties, which are too delicate and turn to dust.
Can I use a higher oven temperature to cook them faster?
Higher heat will burn the edges before the leaves crisp through. Stick with 300°F (150°C) for even, golden chips. At this temperature the moisture evaporates before the kale chars.
Serving Ideas for Baked Kale Chips
Serve the chips warm or at room temperature as a snack on their own, or set them out with drinks at a gathering. Pair them with hummus or ranch dip for a more substantial appetizer. They also work as a crunchy topping for soups or salads, adding texture and a savory note.
