This is the best baked kale chips recipe! 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.
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 they 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 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.
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 flavor, 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
Next, 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 do not rush the process and turn the heat up. You will end up with chips that are burnt but still somehow soggy, which are not the best.
Recipe FAQs
I know most recipes call for storing in an airtight container, but I don't recommend that. 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 they cool completely before storing so you retain crispy kale status.
They stay fresh at room temperature for 2-3 days.
Yes, it is kale, after all! This recipe in particular is a very healthy and delicious alternative to regular chips! They 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 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 crunchier texture of the almond meal,
- Garlic salt. If you don't keep garlic salt on hand, simply substitute ¼ tsp sea salt and ¼ 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!
- ⅛ 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 ¼ tsp sea salt and ¼ 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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Susan
I have been waiting on a great recipe for kale chips with the highest ratings since I had never had kale chips. OMG!!! These are so delicious! My husband that refuses most green food ate half of the batch I made. That says it all.
I did make 1 change. I didn't have olive oil on hand so I used warm organic coconut oil. Placed on convection at 225°F for 1 hour. They were perfect! Thank you for this wonderful recipe!
Laura
Thank you so much Susan!