Kale Chips 3 Ways
I’ve got 3 delicious ways to make homemade kale chips: sea salt, spicy black pepper, and cheesy! Follow my pointers for kale chips that taste great and actually get crispy. (No soggy chips here, friends!)
These crispy kale chips are so addictive, they’ll make you put away the potato chips for good. Yes, it’s true! Beautiful, lush kale leaves are absolutely transformed in the oven, turning into a crispy snack as their moisture bakes off. They take as little as 10 minutes to bake and you can add any seasonings you like. (Here, I keep it simple with sea salt, black pepper, and vegan Parmesan options.)
Why I Just Can’t Stop Eating These Crispy Kale Chips
Whenever I make these kale chips, Gav and I eat them straight off the pan as soon as they come out of the oven. I’m not afraid to burn my fingertips when there’s delicious kale chips to be had!
- Crispy FOR REAL. I’ve got some pointers for ensuring that your kale chips have a crispy-crunchy texture without any soggy or chewy bits. (These apple chips are another homemade option that gets super crispy without frying!)
- The simplest ingredients. At a minimum, you only need kale, oil, and salt to make this crave-worthy snack. (Did you ever think you’d see the day when you’d be craving kale?!)
- Ready to customise. Although these kale chips are delish with just salt, you can add any seasonings you like here. It’s a great recipe for using those pantry herbs and spices!
Note on Ingredients
Let’s get started! Here’s what you’ll need to make homemade kale chips. Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Kale leaves – The ruffle-y edges of curly kale make it my favourite for kale chips because it gets extra crispy, but lacinato kale also works.
- Olive oil – Or cooking spray for a lighter option. The oil helps the seasonings stick and makes for a crispier chip.
- Seasonings – You’ll need to salt your chips to make them tasty, but you can also add black pepper and/or vegan Parmesan cheese.
How to Make Kale Chips
This step-by-step guide will show you the process:
- Prepare. Preheat your oven to 325°F and coat a baking sheet with cooking spray. Wash and dry the kale, remove the stems, and tear the leaves into pieces.
- Season the kale. Spread the kale on the baking sheet. Lightly coat it with oil or cooking spray, then sprinkle it with salt.
- Add variations. Season with pepper and/or vegan Parmesan, if desired.
- Bake. Bake for 8 to 10 minutes, or until crisp. Serve immediately.
Tips for Perfect Crispy Kale Chips
- Dry the kale well. Use a salad spinner if you have one, otherwise pat the kale dry with a clean kitchen towel. If there’s moisture left on the leaves, they will steam in the oven and wilt instead of getting crispy.
- Don’t overcrowd the pan. An even layer is key! It’s fine if the edges of the kale leaves touch (they’ll shrink when baked anyway), but if they overlap, this will also cause the leaves to steam and wilt.
- Keep a close eye on the kale chips. They can burn fast! If your oven heats unevenly, you can check on the kale chips and remove any that are crispy, then return the rest to the oven to continue baking.
- Try other seasoning options. Like smoked paprika, garlic powder, nutritional yeast, curry powder—as long as it’s a dry seasoning, it will work!
Proper Storage
Kale chips are best enjoyed fresh because they inevitably start to wilt when stored. If you absolutely must store them, let them cool completely, then transfer them to an airtight container. Crack the lid just a bit and store up to 1 day at room temperature. You can re-crisp briefly in a 300°F oven for 2 to 3 minutes.
More Kale Recipes to Try
Enjoy friends! If you make this kale chip recipe, please snap a photo and tag #jessicainthekitchen on Instagram! We’d also love it if you would leave a comment below, and give the recipe a rating! Thanks so much!
Crispy Kale Chips
Ingredients
- 1 bunch kale chips, washed and dried (about 2 cups, 60g)
- 2 teaspoons olive oil, or cooking spray, 10mL
- 3/4 teaspoon sea salt, 3g
- 1/2 teaspoon black pepper, 1g
- 1/2 teaspoon vegan Parmesan cheese, 2g
Instructions
- Preheat oven to 325 degrees F.
Washing The Kale and Removing From The Stems
- Wash the Kale and you can dry in a salad spinner if you have one, or with a paper towel.
- Strip from the stem and break the kale into pieces.
- Spray a baking sheet with cooking spray and spread the kale out over it.
- Either spray the kale with cooking spray or toss with oil (I find spraying the chips easier).
- Sprinkle all of the kale with salt, which is the base.
Variations
- If you want to also make spicy chips and cheesy chips, divide chips into three sections.
- Sprinkle one section with pepper, and the other section with grated parmesan cheese.
- Bake the chips for 8-10 minutes. Enjoy immediately!
Notes
Disclaimer: Although jessicainthekitchen.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Jessicainthekitchen.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.
I love kale chips!! They are so tasty and you can save so much money when you make them at home! They are so expensive when you buy them at the store! Hope that you have a great weekend 🙂
I keep seeing kale chips all over the internet and I still haven’t got round to try them uuuugh. I need to do so, of course. They look like the most perfect snack ever, and the parmesan addition is flawless oh yes!
TRY THEM NOW!! They’re so easy to make and so delicious!
I hate green veggies, but I love kale chips! Yours look delicious -grabs some-
Haha thanks Krystle! 🙂 You can have some, but they go quickly!!
Sooooooo good! Heaven in my mouth <3
Tried these tonight – they were so delicious!! Thanks again for the recipe.
Thank you for your kind words Keva! We are delighted that you read and tried the recipe!