Crispy Baked Kale Chips

Turn nutrient-dense kale into the most addictive and crispy snack with these incredible Crispy Baked Kale Chips that will change how you think about leafy greens forever.

These emerald green chips become impossibly light and crunchy in the oven, delivering a satisfying crispness that rivals any store-bought chip while being packed with vitamins A, C, and K.

Each perfectly seasoned leaf transforms into a delicate, flavorful chip that’s naturally low in calories but high in nutrients, making them the ultimate guilt-free snack.

Once you discover how easy it is to make these superfood chips at home, you’ll never want to buy expensive packaged versions again.

Crispy Baked Kale Chips

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 15 minutes mins

Course Snack

Cuisine American

Servings 4

Calories 85 kcal

Ingredients

  

• 1 large bunch fresh kale about 8 cups chopped
• 2 tablespoons olive oil
• 1 teaspoon sea salt
• 1/2 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/4 teaspoon smoked paprika
• 1/8 teaspoon cayenne pepper optional
• 2 tablespoons nutritional yeast optional

Instructions

 

• Preheat oven to 300°F (150°C). Line 2 large baking sheets with parchment paper.
• Wash kale thoroughly and dry completely using a salad spinner or paper towels.
• Remove thick stems and tear kale leaves into bite-sized pieces (about 2-3 inches).
• Place dried kale pieces in a large bowl.
• Drizzle with olive oil and massage with your hands for 2-3 minutes until leaves are evenly coated and slightly softened.
• In a small bowl, combine sea salt, garlic powder, onion powder, paprika, and cayenne.
• Sprinkle seasoning mixture over kale and toss until evenly distributed.
• Arrange kale pieces in a single layer on prepared baking sheets, ensuring they don’t overlap.
• Bake for 10-15 minutes until edges are crispy but not brown.
• Remove any chips that crisp faster to prevent burning.
• Sprinkle with nutritional yeast if using while still warm.
• Let cool completely on baking sheets before serving (they’ll continue to crisp as they cool).
• Store in airtight container for up to 3 days.

Notes

Nutritional Information (per serving)

• Calories: 85
• Protein: 4g
• Carbohydrates: 8g
• Fiber: 2g
• Fat: 7g
• Sodium: 295mg

Keyword Kale

Equipment Needed

• 2 large baking sheets
• Parchment paper
• Salad spinner or paper towels
• Large mixing bowl
• Small mixing bowl

Cooking Tips

• Kale must be completely dry for maximum crispiness
• Don’t overcrowd baking sheets – use multiple sheets if needed
• Watch carefully during last 5 minutes to prevent burning
• Massage oil into kale thoroughly for even coating

Substitutions

• Kale: Try other sturdy greens like collard greens or Swiss chard
• Olive oil: Use avocado oil or melted coconut oil
• Sea salt: Experiment with different flavored salts
• Seasonings: Try curry powder, ranch seasoning, or everything bagel seasoning
• Nutritional yeast: Substitute with grated Parmesan cheese