Bowl of crispy kale chips

The EASIEST Crispy Baked Kale Chips

September 4, 2012 by Michelle

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If you’ve never had homemade baked kale chips, you are in for a treat with this simple recipe. Some links in this article are affiliate links that earn me a commission if you purchase through them.

Picking up a homemade baked kale chip

It’s summer, so there is a ton of fresh produce. Fortunately, I’ve finished up all the ginormous zucchini that my friend kept foisting on me.

There are other veggies still in my house, however.

I love kale. I know I’m somewhat in the minority on this one, though, so I get creative with how I use it so others in my family will eat it, too.

While my daughter loves my lemon kale salad, my son is pickier. Yesterday, I attended a barbecue at a friend’s house and used up the last of the kale making baked kale chips.

My beautiful bowl of crunchy goodness disappeared faster than I’d hoped it would. Even the kids (and not just mine) liked it.

Yes. Kids. Devoured. Green. Vegetables. Go figure.

How to Make Crispy Baked Kale Chips


Remove the stems from your kale. They are tough and don’t cook at the same rate as the leaves.

I sometimes keep them and grill them (another recipe), but in this case, I just tossed them. I just rip off the leaves along the side; you don’t even need to use a knife.

Clean your kale once you trim it. I like to wash it a little then tear the leaves into slightly larger than chip size pieces.

This is not at all an exact science. My salad spinner comes in handy at this point where I can spin them pretty dry, as you don’t want to bake them when wet.

Add oil to kale leaves

Once your kale is dry, place it into a bowl and drizzle the salt and olive oil over it. Use your fingers to “toss” the kale to ensure that all the leaves are equally coated with the olive oil. This is what helps to get them really crispy.

Place them on a cookie sheet, and use a jelly roll pan if you can, as that has a lip to help ensure your kale won’t fall off the side. For the best results, place a wire rack that fits inside your jelly roll pan.

These wire racks are the best when it comes to baking everything from these chips to my sweet potato fries  to bacon roasted Brussels sprouts and more. The air can circulate around them as they bake, so they bake evenly and you don’t have to flip them.

Add kale to pan in a single layer

If you don’t have a wire rack, line your pan with parchment paper or a silpat to ensure that your kale doesn’t stick. You will want to flip your kale halfway through to ensure both sides get equally crispy.

One last tip: you want your kale in a single layer. That means a single bunch generally needs two jelly roll pans. Don’t try to force it to fit!

Bake in a preheated 275 degree oven for 20 to 25 minutes. When they are just starting to brown, they are done.

Tray of baked kale chips

Remove them from the oven and serve them immediately. If you have any leftovers, store them in a tightly sealed container on the counter for up to three days.

Crunch crunch yum!

Have you ever tried making your own baked kale chips?

Bowl of crispy kale chips

Baked Kale Chips

Yield: 4 cups
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

These simple and delicious baked kale chips are crispy and come out perfect every time. This treat is both good for your and incredibly tasty.


  • 1 bunch kale
  • 1 T olive oil
  • 1/2 t salt


  1. Preheat oven to 275 degrees.
  2. Remove stems from kale.
  3. Wash, then tear the leaves into slightly larger than chip size pieces. Make sure kale is fully dry.
  4. Place into a bowl and drizzle salt and olive oil over it. Toss the kale to coat leaves.
  5. Place on a cookie sheet topped with a wire rack. See note if you don't have one. Ensure leaves are in a single layer; you will need two sheets.
  6. Bake in 275 degree oven for 20-25 minutes.  When they are just starting to brown, they are done.
  7. Remove them from the oven and serve immediately. You can store on your counter in a tightly sealed container up to three days.


  • Feel free to add additional flavors to your kale chips. These are fantastic with just a pinch of cayenne or with garlic powder, as just two examples.
  • If you don't have a wire rack, you want to flip them halfway through to help them get crispy on all sides. Line your cookie sheet with a silpat or parchment paper to ensure the kale doesn't stick as it bakes.

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Nutrition Information:
Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 22Total Fat: 2gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 151mgCarbohydrates: 1gFiber: 1gSugar: 0gProtein: 0g

This site uses an outside source to provide nutrition as a courtesy. If you need exact values, please calculate yourself.

Did you make this recipe?

Please rate the recipe above and save it on Pinterest so you can find it to make again and again. Leave me a comment to let me know what you think about it, too!

Bowl of baked kale chips

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  • Rachel

    I keep seeing people talking about baked kale chips… I need to just dive in and try it

  • Susie

    It's really good!! I was amazed that my 8-year-old liked it!

  • Michelle

    Rachel – I love baked kale chips. Definitely you need to try them. Salty and crunchy is awesome.

    Susie – My seven year old loves it, too. Gotta love veggies kids adore, too.

  • Pat

    I'd never thought of making chips out of a leafy vegetable. What a great idea for a healthy and delicious snack!

  • Michelle

    Pat – Chips is a GREAT thing to do with green leafy veggies 😉 Just sayin'

  • Trackbacks

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  • Trackback from Chick-fil-A Superfood Salad Review
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  • Trackback from Bacon Roasted Brussels Sprouts - Honest And Truly!
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