Crispy Kale Chips Recipe

Our kale chips recipe is so easy to make! They bake up perfectly crisp in just 20 minutes, and you can season them any way you like.

When I first tried making kale chips in the oven, I couldn’t believe how simple they were. All you need is fresh kale, a baking sheet, and a hot oven. This recipe turned me from someone who wasn’t the biggest fan of kale into someone who makes kale chips all the time.

What I love most is how fun they are to season. Use your favorite spice blends, or keep things simple with a sprinkle of salt. I’ve shared a few of my go-to flavor ideas below!

Key Ingredients

• Kale: You can make kale chips with any variety, but my favorite is curly kale, which is also the most common. I love the curly, ruffled leaves—they crisp up beautifully in the oven. Lacinato kale (also called Tuscan or dinosaur kale) works well, too. It’s a bit thicker, so the chips turn out heartier and slightly less delicate.
• Olive Oil: I like using extra-virgin olive oil for its flavor, especially since we’re not cooking at super high heat. If you prefer to avoid heating olive oil, avocado oil is a great alternative.
• Salt and Pepper: Be generous when seasoning with salt (I like fine sea salt) and fresh ground black pepper. Below, I’ve also shared some spices/spice blends that work well for kale chips.
• Optional Seasonings: Consider spicing up the chips with Cajun seasoning, Old Bay, seasoned salt, curry powder, Togarashi, chili powder, ranch seasoning, mushroom powder, nutritional yeast, sesame seeds, or lime zest. I like to sprinkle extra spices after baking while the chips are still warm. In the photo below, I’ve added lime zest and chili powder for chili-lime kale chips!

Find the full recipe with measurements below.

How to Make Kale Chips

Tip 1: Prep the kale. Start by removing the leaves from the thick, woody stalks. (You can save the stalks for vegetable broth.) Tear the leaves into large pieces, and remember, they’ll shrink a bit as they bake, so make them slightly larger than tortilla chips.

Tip 2: Rinse and dry well. Rinse the kale thoroughly, then make sure that it is 100% dry. Any leftover moisture will cause the kale to steam rather than crisp. A salad spinner works best, but you can also pat the leaves dry with a clean kitchen towel or paper towels.

Tip 3: Add oil and salt. Toss the dry kale with a drizzle of oil and a sprinkle of salt (or seasoned salt), then bake. If you plan to add other seasonings, it’s best to sprinkle them on after baking while the chips are still warm.

Tip 4: Don’t crowd the pan. Spread the kale out in a single layer on a large baking sheet. Overcrowding traps steam and prevents crisping.

Tip 5: Bake until crisp. Bake the kale chips at 350°F for 10 to 12 minutes, until crisp and lightly browned. Keep an eye on them near the end, as they can go from perfect to overdone quickly. Once baked, enjoy them as-is or toss with your favorite seasonings.

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