Crispy Kale Chips are crunchy and salty and the tastiest possible way to eat more greens! 2 ingredients and 20 minutes is all you need.
Kale Chips are a fantastic idea. Whoever came up with them was a Veritable Vegetable Genius.
Sometimes you just want a crunchy, salty snack with all your heart… but you need to eat your vegetables too.
Although there are Kale Chip recipes everywhere, I have found that small variations can determine success or failure.
There are different kinds of kale: Curly, Tuscan, Dinosaur, and others. I usually buy Tuscan kale for chips because it is easier to handle. It has straight sides (more or less) and lays flat so you can cut it.
Kale is sold in huge bunches, but it cooks down to a fraction of its original size; I was shocked the first time I made kale chips. Plan on 2-3 cookie sheets per bunch of kale (depending on the size of the bunch and the size of your cookie sheets).
The most important thing to know about making kale chips is that they need to be arranged in a single layer. Overlap traps steam and causes soggy chips. And can you really call them chips if they are soggy? Then it’s more like steamed greens. Popeye food. Not fun.
Curly Kale looks way cooler, though. Dinosaur kale is like Curly kale but purple. There are other varieties too, so check your farmer’s market and see what they have!
Crispy Kale Chips
- 12 ounces kale stemmed and torn into 3-inch pieces
- 2 tablespoons olive oil
- salt and freshly ground black pepper
- Preheat the oven to 275°F.
- 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.
- Kale: Choose your favorite kale or whichever is easiest to find. Curly red, green, or deep, dark cavalo nero. Be sure to remove the woody stems before tearing the leafy greens into "chip"-size pieces.
- Yield: This easy kale chip recipe makes 4 XX-cup servings.
- Storage: Store in an airtight container or a zip-top bag at room temperature for up to XX days.
- Make ahead: Feel free to make a big batch of these Crunchy Kale Chips to snack on throughout the week; they'll last up to XX days.
- Your pan plan: Kale is sold in huge bunches, but it cooks down to a fraction of its original size; I was shocked the first time I experimented with homemade kale chips. Plan on 2 to 3 sheet pans per bunch of kale (depending on the size of the bunch and the size of your pans).
- Allow for breathing room: The most important step for super-crispy vegetable chips? They must be arranged in a single layer. Overlap traps steam and causes soggy chips, and can you really call them chips if they are soggy?
- Spice things up: At the same time you add salt, feel free to sprinkle on your favorite savory seasonings. Think: 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.