Crispy Baked Kale Chips
Posted May 17, 2018, Updated Sep 30, 2021
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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!
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 ChipsÂ
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.Â
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.Â
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.Â
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. Â
Wait until they cool completely before storing so you retain crispy kale status.Â
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 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.Â
How to store kale chips:Â
- Wait until the kale chips cool completely.Â
- Store in a container with a loose-fitting lid or a bowl loosely covered with plastic wrap.Â
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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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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.
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!
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!
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.
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.
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.
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! 🙂
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!
These are phenomenal. I ate the whole bowl immediately. Thank you!!
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.
Thank you so much for this recipe. Just made a batch and my kids couldn’t stop eating them. It’s so delicious!
Thank you Evelyn! My kids love these so much too! YAY!
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!
Thank you Danny! I often eat an entire batch in one day! They are addicting!