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Crispy Kale Chips Recipe
Ben Carraoli

Crispy Kale Chips Recipe

I have to tell you, making crispy kale chips at home has completely changed my snack game. I used to buy store-bought versions that were either too salty or soggy, but after trying this recipe, I realized how simple and fun it is to make them yourself. The best part is that they’re light, crunchy, and full of flavor without any guilt.
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Total Time 45 minutes
Ingredients Method Notes

Ingredients
  

  • 1 head kale washed and thoroughly dried – Fresh kale works best; avoid wet leaves to prevent sogginess.
  • 2 tablespoons olive oil – I use extra virgin olive oil for richer flavor but any mild oil works.
  • Sea salt for sprinkling – Enhances flavor without overpowering the natural taste of kale.

Method
 

  1. Preheat your oven to 275°F. This lower temperature ensures the kale chips dry out and crisp up without burning. I always double-check my oven temperature to keep them evenly crispy.
  2. Remove the tough ribs from the kale and tear the leaves into roughly 1 1/2-inch pieces. I like to handle them gently so the leaves don’t tear too much, keeping them in nice bite-sized portions.
  3. Place the kale in a mixing bowl, drizzle with olive oil, and sprinkle lightly with sea salt. Use your hands to massage the oil into each leaf so every piece is lightly coated for even crisping.
  4. Spread the kale leaves in a single layer on a baking sheet. Overlapping can cause some chips to steam instead of crisp. I always use two sheets if needed to avoid crowding.
  5. Bake for about 20 minutes, turning the leaves halfway through with tongs or a spatula. I keep an eye on them during the last few minutes to prevent burning while ensuring they stay crisp.
  6. Once baked, let the kale chips cool slightly on the sheet. They crisp up even more as they cool. I usually enjoy a few immediately while still warm—they’re irresistible!

Notes

  • I always pat the kale completely dry after washing; wet leaves never crisp well.
  • Tossing the leaves by hand ensures each one is coated evenly with oil and salt.
  • Don’t skip turning the leaves halfway; it prevents burnt edges and uneven cooking.
  • For extra crunch, I sometimes leave the oven door slightly ajar during the last few minutes.
  • I recommend serving immediately, but see storage tips below if you want to save leftovers.