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If you think kale is boring, these crispy kale chips in the oven are about to change your mind real quick. They bake up light, crunchy, and wildly snackable with barely any effort at all.
There’s just something magical about watching a bunch of fresh kale transform into crispy, salty chips right in your oven. With just a little olive oil and your favourite seasonings, these oven baked kale chips turn into the kind of snack you keep grabbing by the handful straight off the pan. They’re crunchy, packed with flavour, and honestly hard to stop eating once you start.
I love keeping a batch around for afternoon snacking or serving them alongside things like this creamy homemade guacamole, crispy homemade potato chips, or even these ridiculously addictive chicken skin chips when the snack cravings hit hard. And if you’re already kale-chip obsessed like me, you definitely need to try my air fryer kale chips next. They get extra crispy in all the best ways.
✳︎ Why You’ll Love These Oven Baked Kale Chips
- Crispy, crunchy, and dangerously easy to snack on straight from the pan.
- Made with just a handful of ingredients you probably already have.
- Endless seasoning possibilities so they never get boring.
- A lighter snack option that still totally satisfies the salty-chip craving.
- Ready in about 20 minutes with barely any cleanup required.
Ingredients for Kale Chips
You only need a few basic ingredients to make crispy kale chips in the oven, but each one plays an important role. Since this recipe is so simple, using fresh ingredients and the right amount of oil really makes all the difference.
- Kale: Fresh, vibrant kale is the star of the show here. I usually reach for classic curly green kale because all those ruffled edges get extra crispy in the oven. Dinosaur kale works too, but the texture stays slightly flatter and chewier. Whatever variety you use, make sure the leaves look firm and deeply green without any yellowing or wilting.
- Olive Oil: A little olive oil helps the kale crisp up beautifully while giving the seasonings something to cling to. You really don’t need much here. Too much oil is one of the fastest ways to end up with soggy kale chips instead of crispy ones. I love using good quality extra virgin olive oil for the best flavour, but avocado oil works great too.
- Salt and Pepper: Sometimes the simplest seasoning combo is all you need. Salt and pepper let the natural earthy flavour of the kale shine through while adding that salty chip-like vibe everyone loves.
Find the full ingredient list and exact measurements in the recipe card below.
✳︎ The Best Seasonings for Kale Chips
Kale chips are the perfect excuse to play around with different flavours depending on your mood. Keep things classic with my homemade all purpose seasoning, turn up the heat with cajun seasoning or blackened seasoning, or go for that creamy tangy vibe with ranch seasoning. A little garlic powder, smoked paprika, everything but the bagel, parmesan cheese, or nutritional yeast are also always solid choices around here.
Tips for Crispy Kale Chips
- Dry the kale really well. This is probably the most important step of the whole recipe. Any leftover moisture on the kale will cause it to steam in the oven instead of crisp up. After washing, make sure the leaves are completely dry before adding oil or seasoning. A salad spinner works best here but paper towels or a clean dish cloth will absolutely do the trick too.
- Keep the kale pieces on the larger side. No need to get fussy with a knife here. Just tear the kale away from the tough stems using your hands. Bigger pieces work best because kale shrinks quite a bit as it bakes. Tiny pieces can quickly turn into little burnt crumbs instead of crispy chips.
- Use less oil than you think. A light coating of oil is all you need. Too much oil can leave the kale greasy and prevent it from crisping properly. I like to use my hands to gently massage the oil into the leaves so every little curly edge gets lightly coated without being weighed down.
- Don’t crowd the pan. Kale chips need room to breathe. Spread them out in an even layer with as little overlap as possible so the hot air can circulate around the leaves. If the pan looks overcrowded, it’s better to bake them in batches than risk ending up with soggy kale chips.
- Watch them closely near the end. Kale chips can go from perfectly crisp to burnt pretty fast. Start checking them after about 10 minutes, especially around the thinner edges. They should look dry and lightly crisped but not dark brown.
- Let them cool before digging in. The kale crisps up even more as it cools. Let the chips sit on the baking sheet for a few minutes before serving and make sure they’re completely cooled before storing so they stay nice and crunchy.
Common Kale Chip Mistakes
- Baking the kale while it’s still wet. Even a little bit of leftover moisture can stop the kale from crisping properly. If the leaves are damp, they’ll steam in the oven instead of bake up light and crunchy.
- Using too much oil. It doesn’t take much oil to coat kale. Going overboard can leave the chips greasy and soft instead of crisp. A light coating is all you need.
- Overcrowding the pan. Kale chips need airflow to crisp up evenly. If the leaves are piled on top of each other, they trap steam and end up soggy. Spread them out as much as possible and work in batches if needed.
- Baking at too high a temperature. High heat might seem faster, but it can quickly burn the edges before the rest of the kale has time to crisp. Lower oven temperatures give you more even, crunchy kale chips without the bitter burnt taste.
- Storing them before they’ve fully cooled. Warm kale chips create condensation once stored, which means all that crispiness disappears fast. Let them cool completely on the baking sheet before transferring them to a container.
Why Are My Kale Chips Soggy?
Soggy kale chips usually come down to one of three things: too much moisture, too much oil, or not enough space on the pan.
If the kale isn’t completely dry before baking, it’ll steam instead of crisp up. The same thing happens when the leaves are overcrowded and don’t have enough room for the hot air to circulate around them properly.
Too much oil can also weigh the kale down and prevent it from getting light and crispy. A little really does go a long way here.
For the best crispy kale chips, make sure the leaves are dry, lightly coated in oil, and spread out in a single layer on the baking sheet. And don’t forget, they’ll continue to crisp up a bit more as they cool.
How to Store Kale Chips
Once the kale chips have completely cooled, store them in an airtight container or sealed bag at room temperature. They’re best enjoyed within the first couple of days while they’re still nice and crispy.
Avoid storing them in the fridge since the extra moisture can make them go soft pretty quickly.
If your kale chips lose some crunch after sitting out, don’t panic. Just pop them back into a 300°F oven for 2 to 3 minutes to crisp them right back up again.
Frequently Asked Questions
more crunchy snack recipes to try
If you’re anything like me, once the crunchy snack cravings hit, there’s no turning back. Here are a few more crispy favourites to keep on repeat.
- Crispy roasted pumpkin seeds. Salty, crunchy, addictive.
- Lemon roasted almonds. Bright, citrusy, crisp.
- Air fryer chickpeas. Crunchy, savoury, protein-packed.
- Oven baked parmesan chips. Cheesy, crispy, snackable.
- Low carb crackers. Easy, crispy, crunchy.
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Crispy Kale Chips in the Oven
Ingredients
- 1 bunch kale
- 1 tbsp extra virgin olive oil
- salt and pepper (to taste)
Instructions
- Preheat the oven to 300°F and line a baking sheet with parchment paper.
- Remove the kale leaves from the tough stems and tear them into large bite-sized pieces. Keep them slightly bigger since they shrink quite a bit while baking.
- Wash the kale well, then dry it completely using a salad spinner, clean dish towel, or paper towels. Any leftover moisture can lead to soggy kale chips.
- Add the dry kale to a large mixing bowl. Drizzle with olive oil and season with salt and pepper.
- Use your hands to gently massage the oil and seasonings into the kale until all the leaves are lightly coated.
- Spread the kale onto the prepared baking sheet in a single layer with as little overlap as possible. Work in batches if needed.
- Bake for 20 to 25 minutes, rotating the pan halfway through, until the kale is crisp and dry to the touch. Keep a close eye during the last few minutes to prevent burning.
Notes
Nutrition
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Once you see how easy these crispy kale chips in the oven are to make, good luck ever going back to the bagged kind again. If you make them, I’d love to see your creations so be sure to tag @HipHipGourmet on Instagram!
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