Crispy Kale Chips Oven (Printable version)

A light, crunchy snack made with seasoned, oven-baked kale for a salty, crisp treat.

# What You Need:

→ Kale

01 - 1 large bunch curly kale (approx. 7 oz)

→ Seasoning

02 - 1½ tablespoons olive oil
03 - ½ teaspoon fine sea salt
04 - ¼ teaspoon freshly ground black pepper
05 - ½ teaspoon garlic powder (optional)
06 - ¼ teaspoon smoked paprika (optional)

# How to Make It:

01 - Set oven temperature to 300°F and line two baking sheets with parchment paper.
02 - Wash kale thoroughly and dry completely using a salad spinner or kitchen towels. Remove thick stems and tear leaves into bite-sized pieces.
03 - Transfer kale pieces to a large mixing bowl. Drizzle with olive oil and sprinkle with sea salt, black pepper, garlic powder, and smoked paprika if using. Massage seasonings evenly to coat all leaves.
04 - Distribute kale in a single layer on the prepared baking sheets, avoiding overcrowding.
05 - Bake for 12 to 15 minutes, rotating trays halfway through baking. Remove when edges are crisp but not browned.
06 - Let kale chips cool for a few minutes to enhance crunchiness before serving.

# Expert Advice:

01 -
  • Light and crunchy snack
  • Healthy and seasoned to perfection
02 -
  • For extra flavor try adding a sprinkle of nutritional yeast or Parmesan cheese (for non-vegan option) before baking
  • Store leftovers in an airtight container for up to 2 days if they lose crispness briefly re-crisp in the oven
03 -
  • Avoid washing kale just before baking if possible thoroughly dry to prevent sogginess
  • Massage seasonings well into kale leaves for best flavor coverage
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