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.
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.
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.
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.
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?
As an Amazon Associate and member of other affiliate programs, I earn a commission from qualifying purchases. This site uses an outside source to provide nutrition as a courtesy. If you need exact values, please calculate yourself.
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
As an Amazon Associate and member of other affiliate programs, I earn a commission from qualifying purchases.
This site uses an outside source to provide nutrition as a courtesy. If you need exact values, please calculate yourself.
I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.