This is the best Baked Kale Chips recipe ever! Homemade crispy kale chips are a delicious, healthy snack made with only five ingredients. Roasting kale chips in the oven keeps them crispy for days!
Can I just tell you how much I love these baked kale chips?!
And I’m not the only one. My oldest daughter has been not only eating, but requesting these since she first learned how to talk. I’m not kidding, at the store she would point to the kale and say, “chips!” I knew exactly what she meant and would, obviously, oblige her request.
Because what kid requests kale at the grocery store?! I guess, in chip form, this leafy green vegetable can be enjoyed by all! And this is seriously the best kale chip recipe out there. No joke.
Homemade kale chips are roasted low and slow, covered in a delicious almond coating and stays crispy for days (if they last that long)! Plus these baked kale chips are paleo, vegan, grain-free, sugar-free and are made with only 5 ingredients!
How To make Baked Kale Chips
In order to ensure that your roasted kale chips turn out crispy, it’s important to understand that the way you make them is critical. The method is a key part to mastering the art of making the best ever homemade kale chips! So I’m going to walk you through it step by step! And don’t forget to watch the video.
Only use the kale leaves.
Since the stalk of most kale varieties is very tough, be sure to remove the leaves from the stalk and then discard it! Even baking doesn’t making chewing that stalk any easier!
Combine dry ingredients
In a small bow, combine the dry ingredients. This will ensure they are evenly distributed on the kale chips.
Add olive oil
Next, add the olive oil to the kale leaves. When it comes to olive oils, you get what you pay for. For the best tasting baked kale chips, choose a high-quality variety.
Massage the kale.
This is so important. After the oil is added ot the kale, use your hands to work the olive oil into the kale leaves. This tenderizes the kale and ensures that the oil is evenly and completely distributed.
Add dry ingredients
Add the dry ingredient mixture to the massaged and oiled kale and stir until it’s evenly distributed.
Bake the kale chips low and slow
Good things take time. Depending on the variety of kale you choose and the size of the leaves, these kale chips can bake for up to 40 minutes at 325. This ensures that they dry out completely and remain crispy for days
So I implore you not to rush the process and turn the heat up. You will end up with kale chips that are burnt but still somehow soggy, which are not the best.
FAQs about Homemade Kale Chips
Here are some commonly asked questions about this kale chips recipe!
How do you store kale chips?
I know most recipes call for storing in an airtight container, but NOT these baked kale chips! They remain crispy longer if you store them in a container with a loosely-fitting lid or one that is loosely covered in plastic wrap.
Wait until these roasted kale chips cool completely before storing so you retain crispy kale status.
How long do kale chips last?
I find these roasted kale chips last for 2-3 days.
Are baked kale chips good for you?
YES! It is kale, after all! 😉 This baked kale chip recipe, in particular, is a very healthy and delicious alternative to regular chips! These healthy kale chips are low in calories, high in protein, fiber and nutrients!
Baked Kale Chips Recipe: Ingredients & Substitutions
Here are a few possible substitutions that could be made this healthy kale chips recipe!
- Kale. I have made these chips with the following kale varieties with great results: Curly kale, Lacinato (Dino) kale, Redbor Kale, and Siberian Kale.
- Olive oil. Avocado oil and canola oil also work very well in this recipe!
- Almond meal. Almond flour works just as well as almond meal, although I like the rougher texture the almond meal imparts in these healthy kale chips!
- Garlic salt. If you don’t keep garlic salt on hand, simply substitute 1/4 tsp sea salt and 1/4 tsp garlic powder! Not into garlic, just use sea salt!
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Crispy Baked Kale Chips
Ingredients
- 1 bunch kale about 6 cups, loosely packed
- 1 TBS olive oil
- ¼ cup almond meal enough to thoroughly coat kale
- ¼ tsp garlic salt don’t over salt!
- 1/8 tsp freshly ground black pepper
Instructions
- Preheat oven to 325 degrees F.
- Lightly grease a large baking sheet, set aside.
- In a small bowl, mix together almond meal, garlic salt and pepper. Set aside.
- Remove the leafy green part of the kale from the tough stalk, and tear into smaller pieces.
- Place kale leaves into a large mixing bowl.
- Add 1 TBS olive oil and massage with your hands until every single piece of kale is coated (this is very important. If the kale is not coated with olive oil then it will not hold the rest of the ingredients).
- If necessary, add more olive oil 1 tsp at a time until the kale is thoroughly coated.
- Sprinkle the almond meal mixture over the oil-coated kale chips.
- Toss the mixture carefully with tongs to evenly distribute the dry ingredients on the kale chips. (Be careful to not overmix).
- Bake for 25-40 minutes or until the kale is crispy and just begins to brown. Stir halfway through.
- Once brown and crispy, let cool completely on the baking sheet.
- Remove cooled kale chips from the baking sheet and eat or put in a container with a loosely-fitting lid to store.
Video
Notes
Ingredient Substitutions:
- Kale. I have made these chips with the following kale varieties with great results: Curly kale, Lacinato (Dino) kale, Redbor Kale, and Siberian Kale.
- Olive oil. Avocado oil and canola oil also work well in this recipe!
- Almond meal. Almond flour can be used in place of almond meal.
- Garlic salt. If you don't keep garlic salt on hand, substitute 1/4 tsp sea salt and 1/4 tsp garlic powder.
How to store kale chips:
- Wait until the kale chips cool completely.
- Store in a container with a loose-fitting lid or a bowl loosely covered with plastic wrap.
Nutrition
If you love this recipe, try these:
- Roasted chickpeas are another delicious, savory and healthy snack.
- This Sausage Kale Soup is a must-try!
- For more healthy but sweet snacks, we love these paleo energy balls, and this chocolate hummus!
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Dwc
Great recipe! I used almond flour because that is what I had and they came out great. I baked like said at 300 convection for 30 minutes. Best kale chip recipe ever and I have tried several. Thanks!!
Jamie Newby
I just made these kale chips I used basil garlic salt and parmesan cheese, I also used Masa meal instead of almond meal. For my second batch I did a taste test before the finished results and they are great. I love making kale chips.
Deborah Cerva
I made these chips. The note to rub the oil into all the leaves and spread out was very helpful. I did at 325 on the convect cycle of my oven for 20 minutes. I rotated twice. That was too long – perhaps because of convection cooking. I will definitely try again 300/ less time because I still ate them and I am confident they will be better not burnt next time. Flavor is good.
Ambs
Amazing! Followed this recipe except used almond flour instead of almond meal. The key is definitely to rub the oil into every single piece! Perfectly crispy and delicious. I just loosely rolled up the leftovers into a piece of tin foil and popped in the fridge. Still perfectly crisp the next day! Thanks for a great recipe!
Ariel
I don’t have almond meal, do you think all purpose flower would work? Also, for future use (and curiosity) have you ever used bagged kale? Excited to use this recipe, thank you so much!
Donna T.
These were so delicious. I’ve not had much luck making kale chips in the past. They were on the edge of burning tho after only 20 minutes (I did toss them around halfway too) and typically my oven runs a little cooler than it says…next time i would probably cook at 300 and watch a little more carefully. Absolutely divine and yes I also ate the entire 2 trays immediately.
Ellen
I just made these. I didn’t have almond flour so I used brewers yeast. I also roasted for 40 minutes at 350.. I do think the brewers yeast gave them more flavor than flour would have. I will make them this way again.
Lillith
These. Are. Fabulous. Have never prepared, eaten, or looked at kale chips and for some reason flipped some organic kale into my basket this morning. Stared at it after I washed it then luckily came across this recipe. I followed it exactly, right down to the 40 minutes (even timed it) About the last 10 minutes I could smell them (they smelled good) then what a happy happy surprise. Even my husband who has always been a never leafy greener, especially NOT kale, loves them. He squinted at it before I made him put it in his mouth and then the expression changed. I don’t think I have enough now. Delicious! Thank you for this recipe, I will make it always.
Laura
Thank you so much Lillith! I’m so glad you love them as much as we do! And yay for turning your husband into a Kale eater! 🙂
Natasha
I used beet greens instead of kale and all-purpose flour instead of almond. I added curry powder and spicy pepper powder. They were done in 12 minutes! They’re delicious, super thin and crispy, almost melt in your mouth. I assume kale would be less thin. Anyway they’re great and I’ll make them again!
Caroline
These are phenomenal. I ate the whole bowl immediately. Thank you!!
Ginger Redlinger
Well, I gave it a try and WOWZA! Great recipe and so easy! I tried it as described, and then afterward adjusted for my oven (which baked it in half the time) and adjusted spices to taste and well, each batch is delicious. Absolutely the best recipe! I have tried many kale chips recipes and this is the best so far. Thank you for sharing the recipe.
Evelyn
Thank you so much for this recipe. Just made a batch and my kids couldn’t stop eating them. It’s so delicious!
Laura
Thank you Evelyn! My kids love these so much too! YAY!
Danny
These turned out perfectly! Easy to make, and just as delicious as store bought. I only had almond flour on hand but it was delicious. Had a hard time not eating them in one sitting! Will definitely be a new weekly staple. Thanks!
Laura
Thank you Danny! I often eat an entire batch in one day! They are addicting!
Nicki
These are amazing!!!! Thank you for the great recipe!
Laura
Thank you Nicki!
Amanda
OMG! I just made these with kale I picked from my garden last night. These are off the charts good. I virtually ate the entire batch before they had finished cooling. Wishing I had planted more than two plants now!
Kim
What could be substituted for the Almond meal since we have nut allergies?
Chandra
I don’t have almond meal or almond flour. Can I just make without the flour? Same temp & time?
Laura
Yes you could, you will have to decrease the baking time, but bake at the same temp!
Kimberly
Just made them and everybody else is trying to take them! So delicious!! I haven’t had anything crunchy and chip like in almost 2 years. They.are.mine <3 Thanks for sharing this recipe!
Arlene
Just made them and they are fabulous! Plan to add Indian spices for the next batch. I totally agree with everyone else – one batch for one person. They are addictive!
I’ve tried making them below without success.
Tina
Made these today and this will now be my “go-to” recipe for Kale Chips!!!! Absolutely wonderful!!!! Thank you, thank you, thank you! I agree with the previous reviewer. This is one serving. I ate the whole sheet of chips!
Laura
Thank you Tina!! LOL! I’m glad I have fellow kale lovers out there who can eat an entire pan of these kale chips in one sitting!!
Sarah
These kale chips are super yummy. Ummm it makes one serving…one…I ate them all! Haha
Brittany Audra @ Audra's Appetite
Such an informative and helpful post! Honestly, I’ve made kale chips numerous times before but never using almond meal and never “low and slow.” Will definitely be trying; thanks for the recipe!
Emily Swanson
They look so golden and crispy. I love kale chips especially, and I wouldn’t have thought you need to massage the leaves for chips too, but that makes sense.