When I’m craving something crunchy but want to keep it light, baked kale chips are my go-to snack. They’re crispy, flavorful, and so easy to make, plus they’re a much healthier alternative to traditional chips. It’s amazing how a simple leafy green transforms into a delightful treat with just a little olive oil and seasoning.
Kale chips have been a favorite in my kitchen for years, and for good reason. Not only are they packed with nutrients like vitamins A and C, but they’re also endlessly customizable. Whether you’re into a classic sea salt flavor or want to spice things up with some chili powder, there’s a version for everyone.
Ingredients
To make these light and crispy baked kale chips at home, you only need a handful of wholesome ingredients. I always like to keep things simple yet flavorful, so here’s what you’ll need:
- 1 large bunch of kale – Washed, thoroughly dried, and tough stems removed. Tear the leaves into evenly-sized pieces around 2-3 inches.
- 1-2 tablespoons of olive oil – Enough to lightly coat the kale without making it soggy.
- 1/2 teaspoon of sea salt – To bring out the natural flavors of the kale.
For those who want to jazz things up, consider adding optional seasonings:
- 1/4 teaspoon garlic powder – For a savory boost.
- 1/4 teaspoon smoked paprika – To add a smoky depth.
- A pinch of cayenne pepper – If you like a touch of heat.
I like to mix and match seasonings depending on my mood. Whether you’re keeping it simple or spicing it up, these ingredients come together beautifully for a guilt-free snack.
Tools And Equipment
To achieve perfectly crispy kale chips, having the right tools makes the process smooth and straightforward. Here’s everything I use in my kitchen whenever I bake a batch of these healthy snacks:
- Large mixing bowl: For tossing the kale with olive oil and seasonings evenly. A spacious bowl ensures every leaf gets coated.
- Chef’s knife or kitchen shears: To remove the tough stems and chop the kale into bite-sized pieces.
- Salad spinner: This is essential for drying the kale thoroughly. Any leftover moisture can make the chips soggy when baked.
- Baking sheet: A large rimmed baking sheet works best to spread the kale in a single, even layer for optimal crisping.
- Parchment paper or silicone baking mat: To line the baking sheet. It prevents sticking and makes cleanup a breeze.
- Measuring spoons: For precise seasonings and a balanced flavor profile.
- Tongs: To flip the chips halfway through baking without tearing the delicate leaves.
- Wire rack (optional): For cooling the chips after baking, maintaining their crunchiness.
These basic tools not only simplify the process but also ensure your kale chips turn out light and crispy every time. Many of these are likely already in your kitchen, so there’s no barrier to making these snackable greens part of your weekly routine.
Directions
Making these baked kale chips is straightforward and rewarding. Follow these steps, and you’ll have a crunchy, healthy snack ready in no time.
Prep The Kale
- Wash the kale thoroughly under cold water to remove dirt or debris.
- Use a salad spinner to dry the kale completely. Excess moisture will prevent crisping, so this step is crucial.
- Remove the tough stems by either tearing the leaves away with your hands or using a chef’s knife or kitchen shears.
- Tear the leaves into bite-sized pieces, about 2-3 inches each, ensuring they’re similar in size for even baking.
Season The Kale
- Place the kale pieces into a large mixing bowl.
- Drizzle 1-2 tablespoons of olive oil over the kale. Start with 1 tablespoon and add more only if the leaves still look dry.
- Use clean hands to massage the oil into the kale gently. This not only ensures even coverage but also tenderizes the kale.
- Sprinkle 1/2 teaspoon of sea salt evenly over the leaves. Add optional seasonings like garlic powder, smoked paprika, or cayenne pepper for added flavor. Mix thoroughly once more to coat every piece evenly.
Bake The Kale
- Preheat your oven to 300°F (150°C). A low temperature helps the kale crisp without burning.
- Line a baking sheet with parchment paper or a silicone mat. Spread the kale pieces out in a single layer, making sure they do not overlap. Overcrowding leads to uneven baking.
- Bake in the preheated oven for 20-25 minutes, flipping the kale halfway through with tongs for even crisping. Keep an eye on the edges—they should be crisp and slightly browned but not burnt.
- Once baked, remove the kale chips from the oven and let them cool on the baking sheet or an optional wire rack. The chips will continue to crisp up as they cool.
Serve them immediately, or store the chips in an airtight container at room temperature for up to two days.
Tips For Perfect Baked Kale Chips
Over the years, I’ve perfected my technique for making crispy and flavorful baked kale chips. It might seem simple, but a few small tweaks can make a big difference in your success. Here are my top tips to ensure your kale chips turn out irresistibly crunchy every time.
1. Dry Your Kale Thoroughly
Excess moisture is the main culprit behind soggy chips. After washing the kale, I use a salad spinner to remove as much water as possible. Then, I pat the leaves dry with a clean kitchen towel or paper towel. Ensuring your kale is completely dry allows the oil and seasonings to stick and helps the chips crisp up in the oven.
2. Don’t Skimp on Oil
A light but even coating of oil is essential. I drizzle just 1-2 tablespoons of olive oil over the kale, depending on the amount, and use my hands to massage it into the leaves. This step not only enhances the flavor but also improves texture, giving them that signature crunch.
3. Avoid Overcrowding the Baking Sheet
Spread the kale leaves in a single layer, leaving space between them. Overlapping leaves will trap moisture and result in uneven baking. If I’m making a large batch, I use two baking sheets rather than crowding one.
4. Season Before Baking
Season your kale before putting it in the oven to help the flavors bake into the chips. I sprinkle sea salt and any additional spices—like garlic powder or smoked paprika—after massaging in the oil. This way, the seasoning adheres evenly.
5. Bake Low and Slow
Kale chips are delicate, so baking them at a low temperature is key. I stick to 300°F (150°C) for 20-25 minutes, flipping the leaves halfway through. Low heat ensures they dry evenly rather than burning or wilting.
6. Keep an Eye on Them
Kale chips can go from perfectly crispy to burnt in seconds. I start checking them around the 18-minute mark. If some pieces cook faster, I remove them from the oven and let the rest continue baking.
7. Let Them Cool Completely
Once baked, I let the kale chips cool on the baking sheet for about 5-10 minutes. This step helps them crisp up even more. Store only when they’ve reached room temperature to prevent condensation.
8. Use Fresh Kale
For the best results, always use fresh kale with vibrant green leaves. Wilted or older kale tends to be less crisp and flavorful when baked. If you’re uncertain, a bunch with firm, curly leaves is usually a safe bet.
Storing Your Baked Kale Chips
Keeping your baked kale chips crispy and fresh requires just a little care. Since they’re all about that irresistible crunch, storing them the right way ensures they stay snack-worthy for as long as possible. Here’s how I store mine:
- Cool Completely: Let the kale chips cool down completely on the baking sheet before storing them. Any lingering warmth can lead to trapped moisture, which quickly makes them soggy.
- Use an Airtight Container: Transfer the cooled chips to an airtight container. I suggest using a glass or BPA-free plastic container with a tight seal to lock out humidity. If you’re short on those, a resealable plastic bag works, but try to squeeze out as much air as possible before sealing.
- Add a Paper Towel: Place a small piece of paper towel at the bottom of the container or bag. This absorbs any residual moisture, helping the chips maintain their crunch.
- Avoid the Fridge: Never store your kale chips in the refrigerator. The cold, moist environment can soften their texture and ruin what makes them so delightful.
- Best Consumed Within Two Days: While technically you could keep them longer, I recommend enjoying your kale chips within two days of baking. They’re at their crunchiest and best flavor-wise during this time.
- Re-crisp If Needed: If they do happen to lose some of their crispness, you can revive them! Simply spread the chips out on a baking sheet and warm them up in an oven at 250°F (120°C) for 3-5 minutes. Keep a close eye to prevent burning.
Using these tips, you’ll always have perfectly crunchy kale chips that are ready to snack on whenever the craving hits.
Conclusion
Baked kale chips have become one of my favorite go-to snacks for satisfying cravings without any guilt. They’re simple to make, packed with nutrients, and endlessly customizable to match whatever flavor mood I’m in. Whether you’re a fan of classic sea salt or love a spicy kick, there’s a version for everyone.
With just a handful of ingredients and a little time in the kitchen, you can whip up a batch of crispy, delicious kale chips that are perfect for snacking or sharing. Give them a try and see how quickly they disappear—you might just find yourself making them every week!
