Ingredients
Scale
- 1 large bunch fresh curly kale (8-10 cups, stems removed)
- 1-2 tablespoons extra virgin olive oil
- ½-1 teaspoon sea salt (to taste)
- Optional: ¼ teaspoon garlic powder
- Optional: ¼ teaspoon onion powder
- Optional: 2 tablespoons nutritional yeast (for cheesy flavor)
Instructions
- Preheat Your Oven: Set your oven to 300°F (150°C). This lower temperature is key for achieving crispy chips without burning. Line two large baking sheets with parchment paper and set aside.
- Wash and Dry the Kale: Rinse the kale thoroughly under cold water to remove any dirt or grit. This is the most important step – use a salad spinner to remove ALL moisture, or pat the leaves completely dry with clean kitchen towels. Any remaining water will prevent the chips from getting crispy and cause them to steam instead of bake.
- Remove the Stems: Using a sharp knife or kitchen shears, cut away the thick center stem from each kale leaf. The stems are too tough and won’t crisp up properly. Tear or cut the leaves into bite-sized pieces, roughly 2-3 inches each. Don’t make them too small, as they’ll shrink considerably during baking.
- Season the Kale: Place the dried kale pieces in a large mixing bowl. Drizzle with olive oil, starting with 1 tablespoon. Using your hands, massage the oil into every leaf, making sure each piece is lightly coated but not dripping. Add the sea salt and any optional seasonings you’re using. Toss thoroughly to distribute evenly. The key word here is “lightly” – too much oil will make them greasy and prevent proper crisping.
- Arrange on Baking Sheets: Spread the kale in a single layer on your prepared baking sheets. This is crucial – the leaves should not overlap or touch each other. Crowded kale steams instead of crisps. If needed, use a third baking sheet or bake in batches.
- Bake to Perfection: Place the baking sheets in the preheated oven. Bake for 12-15 minutes, checking frequently after the 10-minute mark. The chips are done when they’re crispy and the edges are just starting to brown slightly. They should crumble easily when touched. If they’re still soft or flexible, they need a few more minutes. Watch carefully in the final minutes to prevent burning.
- Cool and Serve: Remove from the oven and let the chips cool on the baking sheet for 2-3 minutes. They’ll continue to crisp up as they cool. Once cooled, transfer to a serving bowl and enjoy immediately for maximum crispiness!
Notes
- Oil is Key: Use just enough to lightly coat the leaves. Too much oil = greasy, soggy chips.
- Completely Dry: This cannot be stressed enough – moisture is the enemy of crispy kale chips. Take the extra time to ensure the kale is bone-dry.
- Don’t Overcrowd: Give each piece space on the baking sheet. Overlapping leaves will steam and stay limp.
- Low and Slow: 300°F is the sweet spot. Higher temperatures burn the edges before the centers crisp.
- Timing Varies: Oven temperatures can vary, so start checking at 10 minutes and watch closely.
- Eat Fresh: Kale chips are best enjoyed within a few hours of baking for peak crispiness.
- Seasoning After: For extra-crispy chips, you can season them immediately after baking while they’re still hot.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
- Diet: Vegan
Nutrition
- Serving Size: About 2 cups (¼ of recipe)
- Calories: 85
- Sugar: 1g
- Sodium: 320mg
- Fat: 4.5g
- Saturated Fat: 0g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg