Crispy Baked Kale Chips
Posted May 17, 2018, Updated May 28, 2024
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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!
These baked kale chips are a nutritious & delicious snack. They are seriously so good they are addicting!
My oldest daughter has been not only eating, but requesting these kale chips since she first learned how to talk. At the store she would point to the kale and say, “chips!” I knew exactly what she meant and obviously obliged 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 that 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.
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.
- Sea salt. Garlic salt is a great substitute that adds a little garlic flavor.
How to Make Baked Kale Chips
In order to ensure that your roasted kale chips turn out crispy, the process is as important as the ingredients. 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. Don’t forget to watch the video.
Use Kale Leaves Only
Since the stalk of most kale varieties is tough, remove the leaves from the stalk and then discard the stalk – which remains tough even after being baked.
Combine the Dry Ingredients
In a small bow, combine the almond meal, sea salt and pepper. This will ensure they are evenly distributed.
Add Olive Oil
Next, add the olive oil to the kale leaves, high-quality olive oil is preferred for the best taste.
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
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.
Kale Chips 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!
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Crispy Baked Kale Chips
Ingredients
- 6 cups kale leaves (one bunch, loosely packed)
- 1 Tablespoon olive oil
- ¼ cup almond meal
- ¼ teaspoon fine sea salt
- ⅛ teaspoon 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
- 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.
- Sea salt. Garlic salt is a great substitute that adds a little garlic flavor.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
These are amazing!!!! Thank you for the great recipe!
Thank you Nicki!
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!
What could be substituted for the Almond meal since we have nut allergies?
I used corn meal. Worked out great. They were amazing!
I don’t have almond meal or almond flour. Can I just make without the flour? Same temp & time?
Yes you could, you will have to decrease the baking time, but bake at the same temp!
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!
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.
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!
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!!
These kale chips are super yummy. Ummm it makes one serving…one…I ate them all! Haha
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!
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.