Crispy Kale Chips Oven (Printer view)

Light, crunchy baked kale chips seasoned for a salty, satisfying snack.

# What You'll Need:

→ Kale

01 - 1 large bunch curly kale (about 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)

# Directions:

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

# Expert Suggestions:

01 -
  • Light and healthy snack
  • Perfectly seasoned and crispy
02 -
  • For extra flavor try adding nutritional yeast or Parmesan (non-vegan) before baking
  • Store leftovers in an airtight container for up to 2 days and re-crisp in the oven
03 -
  • Massage the seasoning thoroughly into kale leaves for even flavor
  • Do not overcrowd baking sheets to ensure crispiness
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