Crispy Kale Chips Oven (Printable)

Light, crunchy kale chips baked to crisp perfection with savory seasoning and a touch of smoky spice.

# What You Need:

→ Kale

01 - 1 large bunch curly kale (about 7 ounces)

→ Seasoning

02 - 1½ tablespoons olive oil
03 - ½ teaspoon fine sea salt
04 - ¼ teaspoon freshly ground black pepper
05 - ½ teaspoon garlic powder (optional)
06 - ¼ teaspoon smoked paprika (optional)

# How to Make It:

01 - Preheat oven to 300°F and line two baking sheets with parchment paper.
02 - Wash kale thoroughly and dry using a salad spinner or kitchen towels. Remove thick stems and tear leaves into bite-sized pieces.
03 - Place kale pieces in a large bowl. Drizzle with olive oil and sprinkle salt, black pepper, garlic powder, and smoked paprika if using. Massage evenly to coat all leaves.
04 - Spread kale in a single layer on prepared baking sheets, ensuring leaves do not overlap or overcrowd.
05 - Bake for 12 to 15 minutes, rotating trays halfway through, until edges are crisp but not browned.
06 - Let kale chips cool for a few minutes to achieve maximum crunchiness before serving.

# Expert Advice:

01 -
  • Simple ingredients and easy prep make it accessible for everyone.
  • Oven-baking ensures an evenly crisp texture without frying.
  • Customizable seasoning to suit your taste preferences.
  • Vegan, gluten-free, and low-carb—great for many dietary needs.
02 -
  • Avoid overcrowding the baking sheets to ensure each chip crisps up evenly.
  • Keep an eye on baking time as ovens vary—chips should be crisp but not browned.
  • Store leftovers in an airtight container for up to 2 days; re-crisp in the oven if needed.
  • Check labels when using store-bought spice blends or nutritional yeast for hidden allergens.
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