Go Back
–+ servings
Perfectly Baked Crispy Kale Chips – vegetarian recipe
Stav Kogan

Perfectly Baked Crispy Kale Chips

This recipe guarantees light, airy, and ridiculously addictive homemade kale chips that will vanish from the bowl in minutes. The secret? Getting the kale BONE DRY for a shatteringly crisp texture.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 8 serving
Calories: 81
Ingredients Method Nutrition

Ingredients
  

  • 8 oz (225 g) 1 large bunch curly kale
  • 2 tbsp (30 ml) Extra Virgin Olive Oil
  • 1 tbsp (17 g / 0.6 oz) Seasoned Salt (or fine sea salt)
  • for the Crispiest Kale Chips
  • The Bone Dry Rule: For maximum crunch, ensure your kale is 100% dry. Even a few drops of water will create steam and prevent the leaves from crisping up.
  • Watch Like a Hawk: Kale can go from perfectly crisp to burnt and bitter in under a minute. Start checking at the 10-minute mark and pull them out as soon as the edges are golden brown.

Method
 

  1. Preheat your oven to 350°F / 177°C and place a rack in the center. 2. Prep the Kale: Remove the tough stems from the kale and tear the leaves into bite-sized pieces. 3. Wash & Dry: Rinse the leaves in cold water, then spin them in a salad spinner.
  2. Transfer to a kitchen towel and pat completely dry. This step is crucial for crispy results! 4.
  3. Coat with Oil: In a large bowl, drizzle the kale with olive oil. Use your hands to massage the oil into every nook and cranny of the leaves until they are all lightly coated. 5.
  4. Arrange on Baking Sheet: Spread the oiled kale in a single, even layer on a large baking sheet.
  5. Do not let the leaves overlap, as this will cause them to steam. 6.
  6. Bake to Perfection: Bake for 12-15 minutes, keeping a close eye on them after 10 minutes. They can go from perfect to burnt very quickly. 7.
  7. Season & Cool: Remove from the oven when the edges are golden-brown but the centers are still dark green. Immediately sprinkle with seasoned salt.
  8. Let them cool on the pan for 2 minutes to get extra crispy.
  9. Don't Crowd the Pan: Give your kale space!
  10. Spreading the leaves in a single layer on the baking sheet allows hot air to circulate, which is key for a crispy texture. Use two pans if needed.
  11. Season After Baking: Salt draws out moisture. To prevent soggy chips, always sprinkle your salt or seasonings on the kale immediately after it comes out of the oven, while it's still hot.

Nutrition

Calories: 81kcalCarbohydrates: 3.4gProtein: 1.8gFat: 7.2g

Tried this recipe?

Let us know how it was!