Baking sheet filled with a batch of kale chips for making healthy nachos
4.66 from 38 votes

How to Make Kale Chips

Foolproof kale chips that are crispy, easy to make, and so versatile! Just 30 minutes required for this healthy, simple snack.
Author: Minimalist Baker
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings: 4
Category: Side, Snack
Cuisine: Gluten-Free, Vegan
Freezer Friendly No
Does it keep? 2-3 Days


  • 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)


  1. 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.
  2. Rinse and thoroughly dry kale, then tear into small pieces and discard any large stems.
  3. 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.
  4. 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.

  5. 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.
  6. Remove from oven and let cool slightly - chips will crisp up even more once out of the oven.
  7. Enjoy immediately! Best when fresh. Store leftovers covered at room temperature for 2-3 days.


*Nutrition information is a rough estimate calculated with the lesser amount of coconut oil and no seasonings.
*For flavor inspiration, check out my Cheesy Kale Chips!

Nutrition Per Serving (1 of 4 Servings)