These Crispy Kale Chips are simple to make in the oven and taste way better than store-bought. They come together in under 30 minutes with just kale, a little oil, and a pinch of salt.
Oven-baked kale chips are one of those recipes you'll come back to again and again. They're quick to make, satisfying, and a great way to use up kale before it goes limp in the fridge.
I love a good veggie snack, and one of my favourites is my crunchy chickpeas made in the air fryer – they’re seriously moreish and so easy to make at home.
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Why You'll Love This Recipe
- Quick and easy – ready in 30 minutes.
- Customisable with your favourite seasonings - see ideas below.
- Only 3 ingredients – kale, oil and salt.
Recipe Ingredients
Note: The full quantities are shown in the recipe card below.
- Kale – any variety of kale will work well. If you're using pre-bagged kale, just make sure the pieces are a similar size so they cook evenly.
- Olive oil – I use extra virgin olive oil, but melted coconut oil or sesame oil are great alternatives.
- Sea salt – I like to use a pinch of Maldon sea salt flakes, but you can use any salt you prefer, such as pink Himalayan salt or fine sea salt.
How to Make Kale Chips in the Oven
Note: This is a summary of the instructions. The full ingredients and instructions are shown in the recipe card below.
- Step 1: Strip the kale leaves from the stems by holding the base and pulling upward.
- Step 2: Wash and dry the leaves thoroughly - use a salad spinner if you have one. Drizzle with a little oil and massage gently to coat.
- Step 3: Spread the kale in a single layer on a baking tray, ensuring the pieces don't overlap.
- Step 4: Bake for 20–25 minutes, keeping a close eye on them near the end. They'll crisp up further as they cool.
Expert Tips
Here are my top tips to ensure perfect crispy kale chips:-
- Dry your kale thoroughly – any moisture will make the chips soggy.
- Don’t overcrowd the tray – space them out so they crisp up evenly.
- Use low heat – baking at a moderate temperature helps them dry out without burning.
Seasoning Ideas
The following seasonings go really well with the kale chips. Just add them to the kale before baking.
- Smoky: Add a pinch of smoked paprika.
- Spicy: Try chilli flakes or cayenne pepper.
- Garlic: Add half a teaspoon of garlic powder.
Storage
Store the kale chips in an airtight container at room temperature for up to 2 days. If they lose their crispness, pop them back in the oven for a few minutes.
Common Questions
Too much moisture or crowding the tray can prevent them from crisping. Make sure the leaves are completely dry and spaced out.
Yes, you can bake kale chips directly on a baking tray, but ensure it's clean, dry, and lightly greased if needed. Keep an eye on the chips, as they may crisp a little faster without parchment.
Over baking or using too much oil can make kale chips taste bitter. Stick to the recommended temperature and watch closely toward the end of baking. Curly kale is also less bitter than some other varieties.
Kale chips are best eaten fresh, but if stored in an airtight container once completely cooled, they can stay crispy for 2 days. If they soften, pop them back in the oven for a few minutes to crisp them up again.
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📖 Recipe
Oven Baked Crispy Kale Chips
Ingredients
- 1 large bunch of kale, washed and dried thoroughly
- 1 tablespoon olive oil, add a little more if needed
- ¼ teaspoon sea salt, add a little more depending on quantity of kale
Instructions
- Preheat the oven to 130°C fan / 150°C / 300°F and line a large baking tray with baking paper / parchment paper.
- Before proceeding with the recipe, take a quick look at the expert tips in the notes section to help you get the best results.
- Remove the kale leaves from the stem. The easiest way is to turn the kale so the stem faces you, hold the base, and pull the leaves upward. Tear the leaves into even pieces.
- Place the kale leaves in a large bowl. Add a small amount of oil and gently massage the leaves until they are fully coated. (It's important not to use too much oil, or the chips may turn out soggy.) Sprinkle with a bit of salt and toss to combine.
- Arrange the kale on the tray in a single layer, ensuring the pieces don't touch.
- Bake for 20–25 minutes or until crispy. Keep an eye on them towards the end, as they can burn quickly.
- Remove from the oven and let the kale chips cool - they'll continue to crisp up as they cool.
Notes
Expert Tips
Here are a few tips to help you get perfectly crispy kale chips every time:
- Make sure the kale leaves are completely dry before adding oil.
- Spread the kale in a single layer - avoid overlapping.
- Avoid adding liquid seasonings (like lemon juice) before baking, as this can make the chips soggy.
Seasoning Ideas
For extra flavour, try adding one of these before baking:- Smoky: A pinch of smoked paprika.
- Spicy: Chilli flakes or cayenne pepper.
- Garlicky: Garlic powder.
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