Last Updated on January 23, 2023
Baked kale chips might become your new favorite snack! Not on the kale bandwagon yet? This incredibly simple, surprisingly delicious no-fail baked kale chips recipe might have you jumping on board, stat.
Kale has been a hot superfood for some time now, and if you haven’t found a way to incorporate it into your diet yet, you need to try baked kale chips.
They’re easy to make and very addictive, helping with salty-crunchy cravings while allowing you to get a green veggie rather than demolishing a bag of much more caloric chips.
Why Make Baked Kale Chips?
Kids like baked kale chips, too. Well, some kids. Mine have yet to see the light. (More for me — hooray!)
Since I’m all about shortcuts to a healthy lifestyle, this baked kale chips recipe will probably be the simplest you’ll find, no fussing over blotting the kale or any unnecessary steps.
Bonus: The oven stays on a very short time, using less energy than many other recipes and keeping the heat out of your kitchen in summer. This also prevents you from burning your baked kale chips, which is really easy to do when you leave the oven on and don’t keep a close eye on them.
Save money and time making healthy food while shrinking the footprint of your cooking? No fail baked kale chips are a win-win-win!
If you love to save money on healthy food, check out one of my absolute favorite places to get real food pantry staples for less, Vitacost. They often have sales that knock an additional 15-20% off their already terrific prices.
Some of the items I buy regularly from Vitacost:
- Organic oils, like olive oil for baked kale chips, as well as coconut, sesame, and avocado oil
- Organic whole wheat pasta
- Organic peanut butter
- Organic dark chocolate
- Vinegars, including balsamic, apple cider, and wine vinegar
- Organic nuts, including almonds, Brazil nuts, and walnuts
- Organic seeds (like chia, sunflower seeds, and pepitas)
- Roasted nori (when we don’t have kale chips on hand, seaweed makes a tasty stand-in!)
and much more! Check them out and you might become a devoted customer as well.
If you have broccoli or cauliflower leaves, you can add them to your kale and make mixed chips.
Find more than 40 additional ways to make the most of your food with root-to-stem recipes here.
Baked Kale Chips Recipe
- Large bunch kale
- About 2 tablespoons olive oil
- Wash your kale and give it a good shake to remove excess water. No need to bother patting dry, but feel free to spin in a salad spinner to get more water off if you're so inclined. I never seem to be.
- Tear up kale into 2-inch pieces and spread in a single layer on cookie sheets. Discard stems, unless you'd like to try stirfrying them.
- Drizzle or spray with olive oil, shake a little salt on and mix the whole lot up well with your hands. Massaging kale is actually kind of enjoyable.
- Put your oiled kale in the oven and set to 300 degrees (no need to preheat).
- Turn it off about 5 minutes after it hits that temperature.
- Check after 10 minutes. Your kale likely will need a little mixing up.
- Leave kale till the heat dissipates; I often leave it in the cooling oven overnight and check in the morning. You can turn the heat back on again briefly if need be
- Kale chips are done when they're crispy and melt-in-your-mouth delicious.
- Allow to cool, then put in an airtight container right away to keep your baked kale chips fresh. (If there’s any left, as it's really easy to chow an entire tray of these things, which is totally ok.)
If your baked kale chips get soggy before you finish them, you can return them to the oven, turn it on briefly, cut the power, and let them recrisp. The oven doesn't need to get very hot for this to work.
All my kale gets turned into baked kale chips, but this collection of healthy kale recipes can give you great ideas for using any you have left. If you have other green leafy veggies around, you can try making them into chips as well. The leaves from broccoli and cauliflower work, and apparently even dandelion greens make a tasty chip also!
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Baked Kale Chips Recipe Photo credit: PingPongCat
Susannah is a proud garden geek and energy nerd who loves healthy food and natural remedies. Her work has appeared in Mother Earth Living, Ensia, Northern Gardener, Sierra, and on numerous websites. Her first book, Everything Elderberry, released in September 2020 and has been a #1 new release in holistic medicine, naturopathy, herb gardening, and other categories. Find out more and grab your copy here.