Kale Chips Recipe

Recipe for Kale Chips

I have no reason to dislike kale, but it’s one of those vegetables that I don’t usually buy. It probably has everything to do with location. At the grocery store down the street where do most of my shopping, the kale-in-a-bag sits perkily next to collard greens in-a-bag which sits next to the fresh cut fruit in-a-bowl. And that’s the section that I avoid.

Kale Chips Recipe

Fruit is not that hard to cut and I just can’t get myself to pay an extra $2.00 a pound for someone to cut fruit into big chunks, package them in a cheap plastic container and then suffocated with plastic wrap. I’m a hypocrite because I happily buy green beans in a bag, asparagus on a styrofoam tray, chicken in a vacuum bag and orange juice in a box. Just not fresh fruit.

Kale Chips Recipe

When I was in New York last week, my friend Grace asked me if I had ever tried crispy kale chips. At first I thought it was one of those fancy health food products, made with gourmet ingredients like tricalcium phospate, hydrogenated soybean oil and ascorbic acid. But no, Grace said, just kale, olive oil and salt. So, I had to try and now I’m hooked. The kale leaves bake to a shatteringly crisp, crackly snack. They really shouldn’t be called chips, they look nothing like them, but when I called them chips, the kids came running to try.

Oh, and for the record, I’m totally okay with buying kale in-a-bag, I just give the fruit in-a-bowl the evil eye as I walk by.


How to make Kale Chips

Start with a big bag of kale.

Kale Chips Recipe

And the most important step is to spin dry the leaves.

Kale Chips Recipe - drying

Then drizzle in some olive oil

Kale Chips Recipe - olive oil

Toss to coat. Here’s another secret – do not salt the kale just yet. Adding salt before it goes into the oven is just bad, soggy news. The salt will make the kale leaves leach out some water, which in turn will make them soggy in the oven. And that means soggy kale, not crispy kale.

Kale Chips Recipe - toss

After tossing with olive oil, bake in the oven until the leaves are shatteringly crisp but still bright green. Timing depends on how much olive oil you use. Then season with salt.

Kale Chips Recipe

And then you call it “Kale Chips” see if your kids will eat it.

Kale Chips Recipe eat


Kale Chips Recipe


Kale Chips Recipe

Servings: 4 as snack Prep Time: 5 Cook Time: 20

The biggest secret to getting the kale super-crisp is to dry them in a salad spinner. If there is moisture on the leaves, the kale will steam, not crisp. Also, do not salt the kale until after they have come out of the oven. If you salt beforehand, the salt will just cause the kale to release moisture...thus steaming instead of crisping. I've also found that the convection setting on my oven works really well too - I set the convection on 325F and bake for about 10-15 minutes. Have fun with this recipe, I sometimes mix the salt with Cajun or Creole seasoning.


4 giant handfuls of kale, torn into bite-sized pieces and tough stems removed (about 1/3 pound)
1-2 tablespoons olive oil
sea salt or kosher salt


1. Preheat oven to 350F. Line a baking sheet with parchment paper.

2. Place the kale leaves into a salad spinner and spin all of the water out of the kale. Dump the water and repeat one or two times more just to make sure that the kale is extra dizzy and dry. Use a towel to blot any extra water on the leaves. Place the kale on the baking sheet.

3. Drizzle olive oil over the kale leaves and use your hands to toss and coat the leaves. Bake in the oven for 12-20 minutes until leaves are crisp. Take a peek at the 12 minute mark - the timing all depends on how much olive oil you use. Just use a spatula or tongs to touch the leaves, if they are paper-thin crackly, the kale is done. If the leaves are still a bit soft, leave them in for another 2 minutes. Do not let the leaves turn brown (they'll be burnt and bitter) Remove from oven, sprinkle with salt and serve.

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Comments 210

  1. Pingback: Masala Kale Chips | Choosy Beggars

  2. br

    my daughter and i made some and the whole familly loved them.it was like the family couldn’t eat them fast enough we had to made a lot of them and they never get sick of them.

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  4. CJ

    I fell in love with this at a local restaurant. Thank you for the recipe tutorial. I can only find kale in the regular produce section… Not in a bag… So it takes a little more effort, but still looks so simple! I’m trying this tonight! Maybe I can actually get my husband to eat something good for him!

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  12. Monica S

    Another great vegetable recipe! Everyone in my family participated in making this tasty and, yes, insanely addictive dish which reminded us of nori and more specifically, Korean nori. Although this dish is a favorite and we’ll make it again, we all agreed that this dish was time consuming because we didn’t want to crowd the kale while cooking for fear that it wouldn’t be crispy. It took 7 minutes to cook the kale in a convection oven and we also tried different kinds of salt. My son especially liked the kale with garlic salt and one with cajun seasoning. Thanks for a unique way to introduce us to kale.

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  17. Monica

    Even though it does smell funny while baking, this was the best treat on my low carb diet. Thanks for the tip on the salt!

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  20. Ashley B

    My boyfriend and I love kale. Mostly in stews and soups but crispy baked kale is delcious as well. I make a homemade chicken and dumplings with kale all the time.

  21. Marie

    Be careful if you try to print this recipe—It prints 18 pages for one little recipe. A little annoyed right now that this recipe sucked up half of my printer ink! It better be delicious!

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  23. Kim

    If you dont want to print 18 pages, just think a little bit first. Copy and paste the text only to MS Word. If you want a picture on the recipe, pick one and do the same thing. You can edit the size of the picture and everything. Very simple, no-brainer.

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  26. Lauren

    Made these today along the lines of your recipe. Worked out great! Used shichimi togarashi (Japanese spice mix) and salt to season them – fantastic results! Thanks.

  27. Reiko

    I baked this today. It was delicious unsalted. One of our house guests said it was the best kale chips she’d ever tried, and she’s had supermarket kale chips! But when my saltaholic dad tried adding salt, it didn’t stay on the chip. It just fell right off. Mom also tried adding different spices, but had the same problem. Did anyone else have this problem? Am I not adding enough oil?

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  31. Brooklyn

    Love these! I only need to bake mine 8 minutes or so though–hotter oven maybe? So I would definitely recommend checking on them a few times in the process!

  32. pbfa

    I should have really read through your post before baking them to dark green. It’s still good, but yours look better. Thank you for the recipe!

  33. Meriel

    I just made this, super yummy. It didn’t turn out bright green, but maybe I baked them a smidge too long. I had them in the oven for ten minutes at 180 degrees Celsius, but next time I’ll try five and go from there. Thanks for the recipe!

  34. Aggie

    Kale chips have become my family’s latest addiction. They hardly ever make it off the cookie sheet, we just eat them right then and there.

    You make me feel better about buying bagged kale. 🙂

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  38. hana

    this was awesome. salt as soon as you take it out of the oven. had to make 2 batches because we stood and ate the first. lol ty steamy

  39. Kelley

    This is definitely the best recipe I’ve found for kale chips..nice and simple and the tip for the salt made all the difference! My first batch just went in about 2 minutes 🙂 Thanks!

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  43. Sarah

    “At first I thought it was one of those fancy health food products, made with gourmet ingredients like tricalcium phospate, hydrogenated soybean oil and ascorbic acid.”

    You realize hydrogenated oils are trans fats???? This sentence is ridiculous.

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