35 minutes
A simple and healthy recipe to make savory crispy kale chips, perfect for snacking or as a crunchy topping.
Curly Kale, stems removed, torn into bite-sized pieces
bunch
tablespoons
to taste
to taste
1. Preheat Oven and Prepare Kale
Preheat your oven to 275°F (135°C). Tear the kale leaves into bite-sized pieces and place them in a large bowl. Drizzle the olive oil over the kale and use your hands to massage the oil into the leaves, ensuring each piece is well-coated.
2. Season Kale
Season the kale with kosher salt and pepper to taste, making sure there is an even distribution of the seasoning.
3. Bake the Kale
Spread the kale out in a single layer on baking sheets, using two sheets if necessary to avoid overcrowding. Bake in the preheated oven for 15 minutes, then rotate the pans and continue baking for another 10 minutes, until the kale is crispy.
4. Cool and Enjoy
Allow the kale chips to cool slightly on the baking sheets before enjoying. Store any leftovers in an airtight container for a day or two if needed.
Arrange the kale in a single layer on the baking sheet. Overcrowding will result in uneven cooking and steaming rather than baking. If needed, use multiple baking sheets or cook in batches.
After rinsing your kale, dry it thoroughly. Any leftover moisture will cause steaming, yielding soggier results rather than the desired crisp crunch. Use a salad spinner or pat them dry meticulously with paper towels.
Bake at 300°F (150°C). While a higher temperature might be tempting for faster results, lower heat helps the kale dehydrate evenly without burning. This method also preserves more nutrients.
For the perfect texture and crunch, curly kale is ideal as it has natural pockets that help retain dressing and seasoning while baking up airy and crispy.
Using your hands, massage the kale leaves with oil until every nook and cranny is covered. This not only ensures even coating but also helps break down some of the fibrous texture, making them lighter and crunchier. Use high-quality oil—extra virgin olive oil or avocado oil are great choices.
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