Crispy Kale Chips

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Quick and easy Crispy Kale Chips are the tastiest way to eat more greens! You need just two ingredients and 20 minutes to make these healthy vegetable chips.

A bowl of baked kale chips.

Recipe ingredients

The ingredients for kale chips.

Ingredient notes

  • Kale: Any kale works here: Common curly, Lacinato (aka Tuscan or Dinosaur kale), red or Redbor, or Siberian kale. Be sure to remove the woody stems before tearing the leafy greens into “chip”-size pieces. The bags of chopped kale always include stems. The weight of a bunch of kale varies, but here are some guidelines. The bunch of curly kale pictured in this post weighed 9 ounces, then 6 ounces after I removed the toughest stems. After tearing it into small pieces, I had 12 cups of uncooked kale. This cooked down to 8 cups kale chips.

Step-by-step instructions

  1. Preheat the oven to 275 degrees. Fill a large bowl with water and add kale. Swish around to remove any dirt; drain. Dry thoroughly using a salad spinner or a clean kitchen towel.
Cleaning kale in a bowl of water.
  1. Tear the kale leaves into 1-inch to 2-inch pieces, discarding the ribs, and place in a large bowl. Drizzle with olive oil and toss with your hands until evenly coated.
A bowl of kale torn into pieces.
  1. Arrange the leaves in a single layer (with NO overlap) on ungreased cookie sheets. Rub each leaf gently between your fingers as you work to ensure each is covered in oil. Sprinkle with salt and pepper.
Kale chips on a baking sheet.
  1. Bake for 18 to 20 minutes or until leaves are crispy.
Kale chips on a baking sheet.

Recipe tips and variations

  • Yield: 12 cups uncooked kale cooks down to 8 cups kale chips. Because they are so light and thin (shatteringly crisp), I like 2 cups kale chips per serving (4 servings).
  • Storage: Store in an airtight container or a zip-top bag at room temperature for up to 4 days.
  • Your pan plan: Kale cooks down to a fraction of its original size. Plan on 2 to 3 sheet pans per bunch of kale (depending on the size of the bunch and the size of your pans). I do about 4 cups uncooked kale per baking sheet.
  • No overlap: The most important step for super-crispy vegetable chips? They must be arranged in a single layer. Overlapped chips causes them to steam and they won’t be crispy.
  • Spice things up: At the same time you add salt, feel free to sprinkle on your favorite savory seasonings: Smoked paprika, red pepper flakes, Cajun Seasoning, cumin, chili powder, Za’atar, garlic powder, or Everything Bagel Seasoning. Or skip the salt and use my copycat Lawry’s Seasoned Salt instead.
A bowl of baked kale chips.

Lovely leafy greens recipes

A bowl of baked kale chips.

Crispy Kale Chips

Quick and easy Crispy Kale Chips are the tastiest way to eat more greens! You need just two ingredients and 20 minutes to make these healthy vegetable chips.
Author: Meggan Hill
5 from 11 votes
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Servings 4 servings (2 cups each)
Course Snack
Cuisine American
Calories 160

Ingredients 

  • 1 bunch kale stemmed and torn into 3-inch pieces (about 12 cups, see note 1)
  • 2 tablespoons olive oil
  • salt and freshly ground black pepper

Instructions 

  • Preheat the oven to 275 degrees. Fill a large bowl with water and add kale. Swish around to remove any dirt; drain. Dry thoroughly using a salad spinner or a clean kitchen towel.
  • Tear the kale leaves into 1” – 2” pieces, discarding the ribs, and place in a large bowl. Drizzle with olive oil and toss with your hands until evenly coated.
  • Arrange the leaves in a single layer (with NO overlap) on ungreased cookie sheets. Rub each leaf gently between your fingers as you work to ensure each is covered in oil. Sprinkle with salt and pepper.
  • Bake for 18 to 20 minutes or until leaves are crispy.

Recipe Video

Notes

  1. Kale: Any kale works here: Common curly, Lacinato (aka Tuscan or Dinosaur kale), red or Redbor, or Siberian kale. Be sure to remove the woody stems before tearing the leafy greens into “chip”-size pieces. The bags of chopped kale always include stems. The weight of a bunch of kale varies, but here are some guidelines. The bunch of curly kale pictured in this post weighed 9 ounces, then 6 ounces after I removed the toughest stems. After tearing it into small pieces, I had 12 cups of uncooked kale. This cooked down to 8 cups kale chips.
  2. Yield: 12 cups uncooked kale cooks down to 8 cups kale chips. Because they are so light and thin (shatteringly crisp), I like 2 cups kale chips per serving (4 servings).
  3. Storage: Store in an airtight container or a zip-top bag at room temperature for up to 4 days.
  4. Your pan plan: Kale cooks down to a fraction of its original size. Plan on 2 to 3 sheet pans per bunch of kale (depending on the size of the bunch and the size of your pans). I do about 4 cups uncooked kale per baking sheet.
  5. No overlap: The most important step for super-crispy vegetable chips? They must be arranged in a single layer. Overlapped chips causes them to steam and they won’t be crispy.
  6. Spice things up: At the same time you add salt, feel free to sprinkle on your favorite savory seasonings: Smoked paprika, red pepper flakes, Cajun Seasoning, cumin, chili powder, Za’atar, garlic powder, or Everything Bagel Seasoning. Or skip the salt and use my copycat Lawry’s Seasoned Salt instead.

Nutrition

Serving: 2cupsCalories: 160kcalCarbohydrates: 18gProtein: 9gFat: 9gSaturated Fat: 1gSodium: 77mgPotassium: 987mgVitamin A: 20080IUVitamin C: 241mgCalcium: 302mgIron: 3mg
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Executive Chef and CEO at | Website | + posts

Meggan Hill is the Executive Chef and CEO of Culinary Hill, a popular digital publication in the food space. She loves to combine her Midwestern food memories with her culinary school education to create her own delicious take on modern family fare. Millions of readers visit Culinary Hill each month for meticulously-tested recipes as well as skills and tricks for ingredient prep, cooking ahead, menu planning, and entertaining. She graduated from the University of Wisconsin-Madison and the iCUE Culinary Arts program at College of the Canyons.

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Comments

  1. This is an amazing recipe, chips turn out crispy and tasty, and easy directions. I Definitely recommend trying this recipe, especially off you’re new to kale chips.5 stars

  2. Hi Meghan,ย 
    I can’t wait to make this kale chips., I love almost all kinds of chips. They’re my biggest problem, when I get home from work if I have any chips in my pantry, I’m in trouble.., LOL, so I rather not buy them. I’ll definitely try this Kale Chips.ย 
    Thanks so much,ย 
    Annie ๐Ÿ’ƒ๐Ÿฝ

  3. I keep on making the chips. I prepare them in my ย dehydrator, so I can make 9 sheets in one. I also use parmezan cheese, that is good to. But I prefer SALT and pepper. Thanks for this great idea.

  4. Thanks I follow this recipe and had some delicious kale chips last night. Have you ever tried storing these? Do these keep well in an air tight container? How long do they last?5 stars

    1. Hi Bek, I can honestly say I’ve never had to store them… overnight yes, and they were fine, but beyond that they never lasted (as in, we ate them immediately)! I will see what I can find out and get back to you, though. Thanks!