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.
This is one of the best recipes for kale chips! I added 1/4 c of grated paremsan and these taste better than store bought. These are now my favorite snack.
Crispy yumminess!! Devoured in one sitting completely guilt free! Thank you for sharing ❤️
A real winner of a recipe! Indeed, much better than store bought, and the addition of almond flour is genius. And after you eat all the chips in one sitting, make plans for what you will do with all the crumbs. I started with my own home-grown curly Kale, lots more than a single bunch from the market, and the recipe portions were still spot on. My adult, health conscious daughter confessed she has never liked Kale chips before this. Now she is hooked. I am looking forward to experimenting with some of the flavors others have suggested in the comments.
This recipe is amazing! Both my husband (who hates kale and dreads when we get some in our farm share box) and my parents (who rarely eat vegetables) devoured it. My 3-year old kept asking for more–we actually used them to bribe her to eat some meat at dinner time. I love the crunchiness and flavor that the almond adds!
I subbed almond flour and Penzey’s seasoned salt and baked on convection at 300 degrees F for about 25 minutes. Then I took the whole tray out and left it on a cooling rack until completely cool.
These kale chips were delicious! I added 1/8 c. of grated parmesan cheese to them and they were so good that I almost at the whole bunch in one sitting.
I can’t stop eating this stuff ! I didn’t have almond meal or almond flour or any almonds to make my own, so I substituted chickpea flour and it worked out pretty good.
They are addicting!
Yummy. Made these with left over Kale. I didn’t have almond meal so I ground up some pistachios instead. I also added a little of Penzy’s Justice seasoning (no salt) and also some garlic powder. We are limiting salt.
I *love* the idea of using ground pistachios! I will definitely be trying that next time I make these!
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!
Thank you so much Susan!
So delicious and so easy! Followed your recipe with baby kale and left the stems on for a handle. Saving this recipe to make again! Thank you!
Perhaps my Oven runs hotter ??, but even 20 minutes was a little too done. My last batch at 15 minutes was just perfect. So yummy!