These kale chips are foolproof. By baking at a low temperature for a longer period of time, the kale gets crispy without browning or burning, yielding perfect chips every time.
How to Make Kale Chips
It all starts with washing and drying the kale, then removing the stems and tearing the kale into smaller pieces.
Next, the kale is massaged with oil and your seasonings of choice. This recipe is versatile and can be modified to include whatever flavors or seasonings you desire. I include a few options below.
The seasoned kale is then added to baking sheets, making sure that it touches as little as possible. This helps the kale get crispy.
After 15 minutes in the oven, stir gently and bake a little longer. You’re looking for it to be crispy and very slightly golden brown. But watch carefully to prevent burning!
Allowing the kale chips to rest on the baking sheets once outside the oven will help them crisp up even more.
If for some reason they haven’t gotten crispy, you can return them to the oven at a lower temperature or when the oven is off but still warm. The lower temperature will help draw out moisture and encourage crispiness!
We recommend seasoning your kale chips with a healthy pinch of sea salt!
For additional flavor, you might try playing around with some of these seasoning ideas:
- Black pepper
- Cayenne pepper
- Chili powder
- Curry powder
- Garlic powder
- Hot sauce
- A dash of maple syrup
- Nutritional yeast
How to Store Kale Chips
Though best served fresh, they can also be saved for later!
To keep them crispy, it is important to let them cool completely. Once cooled, they can be stored in an airtight container at room temperature for 2-3 days.
You could also try adding a few grains of raw rice or silica packs (like those found in store-bought kale chips) to the airtight container.
We hope you enjoy these chips! They’re:
& Perfect for snacking!
More Homemade Chip Recipes
If you try this recipe, let us know how it goes! Leave a comment, rate it, and tag a photo #minimalistbaker on Instagram. Cheers, friends!
How to Make Kale Chips
- 1 large bundle curly green or purple kale
- 1-2 Tbsp melted coconut or avocado oil
- Seasonings of choice (i.e. pinch sea salt, 1 tsp cumin powder, 1 tsp chili powder, 1 tsp curry powder, 1 Tbsp nutritional yeast, etc. // measurements listed per 1 large bundle kale)
- Preheat oven to 225 degrees F (107 C). Use convection bake if you have it to speed cooking time and help chips crisp up even more.
- Rinse and thoroughly dry kale, then tear into small pieces and discard any large stems.
- Add to a large mixing bowl and drizzle with oil and seasonings of choice. Toss thoroughly to combine, using hands to distribute the oil and seasonings evenly.
- Spread the kale over 2 large baking sheets (use fewer or more if adjusting batch size), ensuring the kale touches as little as possible to help them crisp while baking.
- Bake for 15 minutes, then turn the pans around and lightly toss/stir kale to ensure even baking. Bake for 5-10 minutes more, or until kale is crispy and very slight golden brown. Watch closely as it can burn easily.
- Remove from oven and let cool slightly – chips will crisp up even more once out of the oven.
- Enjoy immediately! Best when fresh. Store leftovers covered at room temperature for 2-3 days.
*For flavor inspiration, check out my Cheesy Kale Chips!
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