6 Tips for Flawless Kale Chips + All-Dressed Kale Chips recipe

by Angela (Oh She Glows) on March 12, 2014

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I’ve suffered through one too many batches of burned or soggy kale chips over the years. It took me a while to master my baked kale chip recipe, but I’ve learned some valuable lessons along the way and I’d like to pass my tips along to you! From the good ‘ol Culinary School of Hard Knocks (aka: my kitchen) to you. Gotta love it.

The first time I made kale chips I remember thinking, “Should they taste burnt like this??” The easy answer is no. I’ve come to find a nice balance between crispiness and chewiness without any burnt edges. Yes, this is very serious business, this kale chip business. When baked properly, they really do make the perfect base for a satisfying chip alternative.

I know some people are eager to claim that kale is “over” due to its popularity in recent years, but seeing as it’s still rated number #1 (along with Mustard/Turnip/Collard Greens) on the Aggregate Nutrient Density Index (ANDI), I don’t think it’s going anywhere anytime soon. At least not in my diet. Kale for life!

With these few simple techniques you’ll be well on your way to kale chip bliss. Or maybe you already are, in which case, feel free to skip ahead to my All-Dressed Baked Kale Chip recipe below and get crunching!

Ok, here are my top 6 tips for baking the perfect kale chips. No dehydrator required.

1. Remove the stems and tear leaves into large pieces

I don’t know about you, but I’m not a fan of chewing through woody baked kale stems. I remove the stems very quickly by grabbing the base of the stem with one hand and pushing outwards along the stem to slide off the leaves. Works like a charm!

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2. Wash and thoroughly dry the leaves before beginning

If the leaves aren’t properly dried, the water can “steam” the kale chips while baking and lead to the dreaded soggy kale chip! Be sure they are nice and dry before you massage in the oil. A salad spinner works great; just be sure not to overload it so the leaves can properly dry.

3. Don’t skip the oil, but don’t drench it in oil either

A little bit of extra virgin olive oil (or coconut oil, if you prefer) goes a long way. I like to use ½ tablespoon of oil per baking sheet of kale chips. “Massage” the oil into the leaves to ensure all the nooks and crannies are coated. Oil also helps the spices stick to the leaves.

4. Spread kale into a single layer on the baking sheet

I used to dump all the kale into a very thick layer on the baking sheet and hope for the best, but doing this tends to lead to soggy, unevenly baked kale chips. I’ve learned to be a bit more patient and spread them out into a thinner layer on each baking sheet. Be sure to rotate the baking sheet half-way through baking. There’s no real need to flip the chips unless you have the patience for it.

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5. It’s all about the low-heat for even baking

As I wrote in my cookbook, I tested all kinds of kale chip recipes at different temperatures from very low to high heats. Surprise, surprise the batches that worked the best were the ones I baked at a very low temperature of 300F. Sure, it takes a bit longer to bake, but I can assure you it’s worth it because you don’t get any burnt pieces. Remember, the goal is to crisp the kale, not scorch it into smithereens! In my oven, I bake at 300F for 10 minutes, then I rotate the pan, and bake for another 15 minutes. So 25 minutes total for kale chip perfection in my oven. This will vary based on your oven, but it’s a good starting off point!

6. Cool for just a few minutes on the baking sheet

I’ve found that waiting just 3 minutes allows the kale chips to crisp up even more once they are out of the oven. Just like baked cookies or roasted chickpeas, kale chips really firm up even more when cooled. Those 3 minutes will feel like hours though. I won’t lie.

Bonus tips: Avoid adding liquids (such as vinegars or hot sauces) pre-baking as liquids can result in soggy chips. It’s best to add a light spritz of liquid seasoning after they’ve been baked, if at all. Also, if your oven has one, feel free to try out the dehydrator or convection setting.

Now, read on for my All-Dressed Kale Chip recipe! I promise this batch will not last long…minutes while standing in front of the oven if you are like me.

4.8 from 199 reviews
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All-Dressed Kale Chips

Vegan, gluten-free, grain-free, nut-free, refined sugar-free, soy-free

By

Crispy and chewy kale chips baked in the oven and seasoned to perfection. Enjoy these as a healthy alternative to potato chips.

Yield
1-2 servings
Prep time
Cook time

Ingredients:

per baking sheet:
  • approx. 1/2 bunch kale leaves
  • 1/2 tablespoon extra virgin olive oil or melted coconut oil
  • 1.5 tablespoons nutritional yeast
  • 1 teaspoon garlic powder
  • 3/4 teaspoon chili powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon fine grain sea salt or pink Himalayan sea salt
  • 1/8 teaspoon cayenne pepper (optional)

Directions:

  1. Preheat oven to 300F. Line a large rimmed baking sheet with parchment paper.
  2. Remove leaves from the stems of the kale and roughly tear it up into large pieces. Compost the stems (or freeze for smoothies). Wash and spin the leaves until thoroughly dry.
  3. Add kale leaves into a large bowl. Massage in the oil until all the nooks and crannies are coated in oil. Now sprinkle on the spices/seasonings and toss to combine.
  4. Spread out the kale onto the prepared baking sheet into a single layer, being sure not to overcrowd the kale.
  5. Bake for 10 minutes, rotate the pan, and bake for another 12-15 minutes more until the kale begins to firm up. The kale will look shrunken, but this is normal. I bake for 25 mins. total in my oven.
  6. Cool the kale on the sheet for 3 minutes before digging in! This really makes all the difference! Enjoy immediately as they lose their crispiness with time.
  7. Repeat this process for the other half of the bunch.

Tips:

Feel free to make these in a dehydrator if you have one. You can also experiment with the convection or dehydrator setting on your oven (if applicable).

I can’t end this post today without thanking you for your lovely comments in my recent post. I’m reading through all of them and greatly appreciate the support, advice, and love. Sketchie’s staple removal went fine (it took a few minutes and didn’t seem to even bother him) and he is healing well from surgery.

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{ 625 comments… read them below or add one }

debbie fiedler March 12, 2014 at 8:13 am

Yum going to the fruit and veg shop tomorrow guess what just went to the top of my shopping list

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Amber August 20, 2016 at 9:09 pm
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I’m so glad I’ve followed you for other healthy recipes! When my current meal plan called for kale chips & directed to bake them @ 350 to desired crispness, I knew right where to turn for specific directions. I’m SO glad I did because had I baked them @ 350 as they directed, they would have burned as my kale chips have in the past! Your directions were great for me! I baked @ 300 for 10 minutes, rotated the pan then baked another 10 minutes. They are perfect! Thanks again for posting such wonderful recipes!

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Angela Liddon August 23, 2016 at 2:21 pm

Thanks for the lovely comment, Amber! I’m so glad these tips helped your kale chips turn out so well. :)

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Emily @ It Comes Naturally Blog March 12, 2014 at 8:17 am

Perfect timing – I just bought some kale and was wondering whether to make chips. Obviously meant to be :-)

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patty February 29, 2016 at 12:44 pm

I tried for hours to dry my kale after washing it!!! Finally completely frustrated I got out my hair dryer!! So after blotting rolling with towels they are still not dry! After shaking they were still wet. Put your wet kale in a large bowl so it won’t blow away. Put hand held hair dryer on lowest setting, hold about a foot away and blow until dry! It works

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sarah March 2, 2016 at 6:49 pm

Thanks Patty, I don’t have a salad spinner and I was wondering how I was going to dry the kale. The hair dryer is an awesome idea. thanks again

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Acatslady March 22, 2016 at 7:51 pm
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You can blot dry with some clean towels, too. I used my convection roast setting and they were ready 10-15 minutes at 350 degrees. Be careful on the salt, they tend to be really salty after crisping. I did olive oil, Greek seasonings, pepper from the mill and pink Himalayan salt from a mill, also. Delish!

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Peter July 19, 2016 at 7:42 pm
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I washed them the day before kept them in a glass filled with water like cut flowers and used them the next day.

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Janet August 28, 2016 at 8:40 am

After washing my kale I put it in a clean pillowcase, close it up with a rubber band and run it through the spin cycle of my washing machine. Comes out perfectly dry!!

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Jessica R. April 22, 2017 at 6:20 pm
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I struggled with drying as well. I found that I had the best results after placing washed kale into organic cashmere sweater, obtaining small commercial aircraft license, tying said sweater to back of my new Cessna, and doing a few laps over death valley. Getting the proper FAA permits was a bear, but totally worth it!

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Maggie May 4, 2017 at 12:00 pm

Haha haha. BRILLIANTLY WRITTEN!

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Tlell November 9, 2017 at 4:21 pm
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I know this is a super delayed reply but OMG perfect response haha

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Jamie December 6, 2017 at 12:40 am

Best thing I’ve ever read

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Cheryl Marshburn February 14, 2018 at 9:27 am

That’s ingenious! Fantastic tip.

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Diane March 15, 2017 at 12:09 am

Tip for those without a salad spinner….I always do this, and refuse to buy one after learning this method: Italian campground ‘salad spinner’ = put wet kale in a tea towel (light weight dish towel or cheese cloth, whatever you have), secure all corners. Hold on to the corners so everything stays inside, go outside and whip it over your head repeatedly until the water stops sprinkling out. Hold on tight!

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Julie September 22, 2017 at 11:19 am

We discovered this amazing method to dry HUGE amounts of Kale, and it works EVERY time.

After washing it in my bathtub (we grow our own so we have tons of it!!) I place it in a flannel pillowcase, and toss it in the DRYER. 20 min – 30 min later it’s so dry it’s craziness! I also use a spray bottle to spritz the oil on it… give you just the right amount.

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Angela (Oh She Glows) September 25, 2017 at 2:17 pm

Maybe the most creative trick I’ve ever heard on this blog!! hahah

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Jennifer March 16, 2018 at 8:54 pm

My mom used to wrap the lettuce up in a tea towel after washing then throw it in the washing machine on the spin cycle. Worked great for her. I happen to own a salad spinner but with large amounts I bet that would work great too!

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Asma September 21, 2016 at 11:15 am

Hi Patty.
You don’t have to dry it as I struggled to dry mine I just tossed it in the olive oil then 6 in the air fryer it came out fantastic. Thanks Angela for the fabulous recipe.

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Emma March 12, 2014 at 8:19 am

Kale will never be “over”! Thanks for all your tips, I’m sure when I make your all-dressed kale chips they’ll be my best batch ever.
Do you always use curly kale? Just wondering if you think it works better than lacinato?

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Angela (Oh She Glows) March 12, 2014 at 12:59 pm

I prefer curly kale when making kale chips because it has a nice texture! I find the Lacinato kale chips are pretty flat.

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marlene June 9, 2015 at 3:26 pm

What is nutritional yeast ?

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sue July 1, 2015 at 3:49 pm

I would like to Know what nutritional yeast means too? I’m not sure that I will use the bread yeast I have in the fridge.?

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heather July 12, 2015 at 11:41 am

Nutritional yeast is a special yeast that is grownand then dried) as a nutritional supplement. It is sold in many health food stores and looks like a flaky yellow powder. It has a cheesy flavor and is full of B vitamins. I love it on popcorn too! DO NOT use the baking yeast that you have in the fridge!

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Tree June 1, 2016 at 4:53 pm

When I was growing up this was called brewer’s yeast, if that helps. Makes popcorn addictive!

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Susan July 13, 2015 at 1:50 am

Red Star nutritional yeast is a staple to my plant food way of eating. It is wonderful added to any foods basically (except fruit lol), the best on popcorn (organic nongmo of course). Is great substitute for cheese! And full of Bvitamins.

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Jack August 17, 2015 at 7:18 am

Just to clarify, yeast is not a plant.

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Victoria August 27, 2015 at 2:59 pm

but it IS alive aka a living organism :)

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jett November 14, 2015 at 12:26 pm

Nutritional yeast is deactivated, which means dead.

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Mike hawk February 14, 2017 at 11:16 am
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i was pretty bummed about hillary losing but this kale tip lifted my spirits :)
i love angie
kale-yummy and nutritious

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Angela @ Eat Spin Run Repeat March 12, 2014 at 8:22 am

Great tips, Ange!! I have to admit, I’ve baked my fair share of too-crisp and too-soggy kale chips (mostly my own fault for either rushing and setting my oven to 400 because I was starving, or trying to achieve a super duper salt and vinegar flavour with far too much vinegar!) I agree with you – low temperature and just the right amount of oil are key!

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Anele @ Success Along the Weigh March 12, 2014 at 8:34 am

I have yet to jump on the kale chip bandwagon…I think I need to rectify that.

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Brynn March 12, 2014 at 8:37 am

I just get so excited to eat them that I want to bake the kale chips at too high of a temperature. Low and slow is the way to go!

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[email protected] March 12, 2014 at 8:46 am

I will have to try your tips!

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Carolyn March 12, 2014 at 8:49 am

Any tips on storing kale chips. When I have made in the past, they taste great right after baking, but then are SOGGY the next day ;-(

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Angela (Oh She Glows) March 12, 2014 at 12:54 pm

I would try reheating them in the oven the next day. I do this with roasted chickpeas with great success.

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Cash November 11, 2014 at 12:43 pm

I put them in an airtight, glass, pirex container,
with a layer of dry rice at the bottom,
stored at room temperature.
Still crispy the next day!

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Angela (Oh She Glows) November 13, 2014 at 9:23 pm

great tip! Thanks

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Cindy Faith January 19, 2015 at 2:21 pm

Thanks Cash and thanks Angela for the post! Just got a dehydrator which works great but sounds like the oven is faster. I have struggled with the crunch factor (not that there is much left the next day) and will try the air tight container with rice.

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cheryl December 12, 2014 at 3:08 pm

Haha- that’s like saying “what should I do with leftover wine?” – to which I say: what is leftover wine? What is leftover kale chips? Teehee

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Crystal Tibbetts October 12, 2016 at 11:09 am

I haven’t tried this so I can’t vouch for if it’ll work – but the logic seems sound. Use one of those Silica gel (“DO NOT EAT”) packs that come in shoes, purses….AND bags of bought kale chips! I would assume one of those in your Ziploc bag/container of chips will help keep the moisture down.

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Jen October 23, 2016 at 6:36 pm

I use a brown paper bag. It works like a charm and they stay crispy for a few days!

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Molly March 12, 2014 at 8:57 am

Hi Angela, I think I’ll be making these this weekend! A question: would these store best in a glass container as opposed to plastic? I imagine they’ll retain their crunchiness if stored in glass.

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Angela (Oh She Glows) March 12, 2014 at 1:00 pm

To be honest, I don’t think they retain their crispiness no matter how I’ve stored them (glass or otherwise). You might have success reheating them in the oven the next day (I do this with roasted chickpeas all the time and it works great).

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Paige March 21, 2014 at 12:47 pm

I heard that if you save those little freshness packets that come with medicine & supplements and store your leftover kale chips with one of those in the container, they will retain some of their crispness.

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J July 27, 2014 at 11:47 am

Those “little freshness packs” aka silica packs will do nothing.

I quite often see this misinformation all over the internet.

They need to be stored in an airtight container and they fill up with moisture rather quickly when exposed to “fresh air”.

You would need a very large amount of these packets and they would have to be active and then stored in a sealed bag with the chips.

You can bake the packets to remove moisture but I do not recommend it for 100 obvious reasons.

You can buy larger versions of these packages ( pelican sells one) I do not know if they are good safe either and are more for electronic equipment.

So in short, throw those packages away they are too small and inactive. They will do nothing. They are intended to keep vitamins etc fresh at the time of
packaging and they degrade quickly…and think of how small that container is when sealed. You would need a pack at least 40X its size and the keyword is it has to be ACTIVE.

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coopernikus February 6, 2016 at 3:18 pm

Just a bit about silica gel: I don’t know as I would reuse the packets that came with something not food, who knows what might contaminate it. However–I grow edible flowers for some very picky chefs, and small flowers or petals are often candied with sugar and dried for use many months later. The candied flowers would absorb water from the air and get soggy like your kale chips if stored normally. Silica gel can be bought in several sizes of granules, and in packages as much as several pounds at the retail level, for use in keeping foods dry and crisp. There are indicator crystals included, which are blue when ready to use, and turn pink as they absorb water. Directions to refresh the gel beads are on the packages, you do have to heat it in the oven, but it’s reusable indefinitely.

With that said, it would be simple to put a layer of silica gel beads (I use a larger size like little seed beads rather than sand-size) in the bottom of a tight sealing container like tupperware, and put your chips on top. It works for edible flowers just fine. If you can only find the fine sand-like gel particles, you might try putting a layer of paper over the silica gel and then the chips.

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guest June 4, 2016 at 5:03 pm

If they do nothing why do they put them in the Kale containers I buy from the store??

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Victoria October 27, 2016 at 11:56 pm

I thought the same thing. Whatever you do, don’t use the silica gel absorbers (adsorbers?) WITH oxygen absorbers. The silica keeps the oxygen absorbers from working (needs SOME moisture to activate). But silica can be used again using one of a variety of methods. Oxygen absorbers cannot be “recharged” (when they are hardened they are done). Just thought I’d give this input based on what I learned from an expert in food preservation. Also, somewhere I read that silica should not be used with food. Don’t know if it is true as it was just stated previously that silica packs come in kale chips. To that commenter: Are you sure it wasn’t an oxygen absorber?

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Dixya @ Food, Pleasure, and Health March 12, 2014 at 8:58 am

great tips here..i save the stems though for my vegetable stock :)

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Kelly V. March 12, 2014 at 9:02 am

Yum! I just made you perfect veggie burger and kale salad – oh my goodness, both were delicious! These tips are great – I made a scorched batch of kale chips yesterday that were beyond edible :(

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Jill March 12, 2014 at 9:31 am

once you make them, how long do you think they stay good? one day-two days?

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Angela (Oh She Glows) March 12, 2014 at 1:01 pm

I find they are best consumed immediately, otherwise they start to lose their crispiness when stored.

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Averie @ Averie Cooks March 12, 2014 at 9:32 am

Ive burnt, flooded/over-oiled, under-oiled, charred, turned to coal dust, etc. so much kale in my life but finally feel like Ive got it under control. Low oven like you said, is key! Great pots & info. pinned

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Sharon March 12, 2014 at 9:48 am

After many failed attempts, and many lost bunches of valuable kale, I had given up on the kale chip. Buuuuuuut, after reading this and being a sucker for the ‘all dressed’ flavour, I think I shall try it again. Thanks Angela!
PS – My cat Louis & I have been saying prayers for Sketchie. xxoo

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Angela (Oh She Glows) March 12, 2014 at 1:05 pm

thanks for your thoughts Sharon!

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Anna March 12, 2014 at 10:02 am

I haven’t made kale chips in forever but I do love them! Smoked paprika has recently become a favorite spice so I am loving that it is included in this recipe. Looks like I am making kale chips this weekend! (And I will likely eat the whole pan while standing at the stove).

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Lisa March 12, 2014 at 10:34 am

Thanks for sharing these tips, Angela! I love making kale chips, but I never know the best way to store them without the kale chips losing their crunch. Do you have any ideas? Thanks again!

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Angela (Oh She Glows) March 12, 2014 at 1:07 pm

To be honest, I don’t think they retain their crispiness no matter how I’ve stored them (glass or otherwise). You might have success reheating them in the oven the next day (I do this with roasted chickpeas all the time and it works great)

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Lisa March 12, 2014 at 1:35 pm

Thanks for the advice! I’ll try it next time.

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valerie corey May 25, 2015 at 7:34 pm

I use a foodsaver container for my flax crackers and that works great… I’m guessing it would work great for kale chips because it pulls all the air out of the container.

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Tedi March 12, 2014 at 10:45 am

Thank you for these tips!! Will definitely try making kale chips again soon.

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Dana @ Conscious Kitchen Blog March 12, 2014 at 10:53 am

Thanks for the tips! I made kale chips once and they were nice and crispy when they came out of the oven, but then went soggy. I’ll have to make sure they are really dry next time.

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Dannii @ Hungry Healthy Happy March 12, 2014 at 11:01 am

I am pretty much obsessed with kale chips at the moment, especially with paprika. Great tip about the oil. You definitely shouldn’t leave it out, but too much is a bad thing too.

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janae @ bring joy March 12, 2014 at 11:04 am

“Kale for life!”
Heck ya! Did you see though, Ginny Messina had a post on how maybe vegans need to eat more beans & less kale (an issue with potassium, as I recall). Anyway, I agree, kale’s not going anywhere anytime soon, especially now that they sell those huge bags of pre-washed kale which makes it super duper easy to eat it every day.

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Angela (Oh She Glows) March 12, 2014 at 1:09 pm

I think I saved her post in my reader but I haven’t had a chance to read it yet! Sounds interesting…will be sure to read soon.

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Jenny March 12, 2014 at 11:07 am

Hi Ange,
I’ve been a long time reader, and I just bought your book. It is nothing short of AMAZING!!! Your photos are beautiful, and I love how the recipes are made using things that I already have in my kitchen, just like your recipes on the blog.
Best wishes to Sketchie, and lots of love coming his way

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Angela (Oh She Glows) March 12, 2014 at 1:09 pm

Aw thank you Jenny!!! You are so sweet. I appreciate all your support! Enjoy the recipes.

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Tina Muir March 12, 2014 at 11:47 am

Thanks Angela! These are some great tips! Sometimes my kale chips have turned out really well, and other times they have been a major fail and I wasnt sure why. Now I know what to do to make them perfect. My peak half marathon races are coming up soon, and it is about that time when I need to focus on my nutrition to ensure I am doing everything I can to reach that 1:13 goal! This will be a great snack I can enjoy without sacrificing my training :)

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Mandy D March 12, 2014 at 11:47 am

Angela!!

I’m going to try this recipe in my dehydrator ASAP! Can’t wait. I’m on a raw food kick and I am excited for this new sauce. I’ll let you know how it goes! Thanks for the recipe. I hope Sketchie is doing well. :)

– Mandy Dugas @ MandysHealthyLife.com

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Mandy Dugas March 15, 2014 at 12:25 pm

Oh one more thing, have you tried using coconut oil instead of olive oil? Coconut oil is the only oil that doesnt turn into a trans fat when heated at high temp. I tried this recipe as dehydrated kale chips. I added half a cup of soaked cashews with all your ingredients plus a bit of water and dehydrated them for 12 hours on 110 degrees. They are unreal!!!! Thanks for the recipe Angela. Ill be making these often.

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Michael Metzger July 18, 2014 at 12:45 pm

As far as I know, olive oil won’t degrade until you start really scorching it (in the 500 degrees). Especially in this case we are keeping it low enough that I don’t think it would be a problem and since coconut oil is almost all saturated fat, I think olive oil is still the best choice.

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Jon March 12, 2014 at 12:34 pm

Would using a spray (e.g. Trader Joe’s olive oil spray) instead of oil from the bottle help coat the kale without overdoing it – has anyone tried this?

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Angela (Oh She Glows) March 12, 2014 at 1:10 pm

I haven’t tried an olive oil spray so I can’t say for sure, but I can’t see why it would be ok. Is the spray 100% pure oil?

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Liz @ Tip Top Shape March 12, 2014 at 12:53 pm

This post is such perfect timing!!! I just made a batch of kale chips and they ended up soggy. I just got another bag of kale, though, so I’m giving yours a try later this afternoon!

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Molly March 12, 2014 at 12:55 pm

Two things real quick: First, thank you thank you for all these tips, as I’ve tried kale chips in the past and been positively hopeless at them but would very much like not to be; second, of course my fondest wishes and most sincere support for you all and Sketchie, and I’ve had staples out myself and please trust me when I say he probably didn’t even really feel it (it’s actually much less bothersome than having stitches removed).

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Angela (Oh She Glows) March 13, 2014 at 8:29 pm

Very true – he didn’t seem like he even noticed it. I think he was more traumatized by the vet holding him down. haha

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Allyson March 12, 2014 at 1:15 pm

I’ve never made kale chips but I’ve always been curious. Now when I do make them I have a wonderful guide that I can refer to instead of making all the mistakes myself. Thank you!

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Simple Green Moms March 12, 2014 at 1:15 pm

Haven’t made Kale Chips in quite a while but suddenly having cravings for them =) Love these tips!!!

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Lousi March 12, 2014 at 1:38 pm

What great tips! Thank you! I can’t wait to try your recipe.

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Elisa March 12, 2014 at 1:54 pm

Aww thanks Angela, never got them right…have to try out your tips for our next movie night ;-)

love from Germany,
Elisa

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Amara March 12, 2014 at 2:21 pm

Love this! Made a batch of kale chips last weekend following the recipe in your cookbook and added almost these exact spices! Only thing I didn’t think of was chili powder. And I think I added too much paprika, the smoky flavor definitely overpowered the others. I’m sure I’ll be trying another batch soon! They’re too addicting.

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Marielle | Vega in Vianen March 12, 2014 at 2:22 pm

This is perfect, I burnt a batch last week (my first attempt) and I think it was because I torn the kale in pieces too small. My mother-in-law still has kale on her organic veggie patch, so I’ll have to try again next weekend :)

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Ceara @ Ceara's Kitchen March 12, 2014 at 4:24 pm

Kale for Life!! Love it – I love Kale Chips and can’t wait to try out your tips! :D Pinned!!

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Willow @Will Cook For Friends March 12, 2014 at 4:35 pm

Great tips, Angela! I just got your book (arrived from Amazon just in time for my birthday) and I can’t even put into words how excited I am to try all the recipes. I mean, ALL the recipes! I think I might just have to start at the beginning and work my way through. :)

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Angela (Oh She Glows) March 13, 2014 at 8:27 pm

This makes me so happy to hear. Thank you for your excitement!

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Ruth March 12, 2014 at 5:19 pm

One hundred percent good! What a boon to find this recipe just when I was trying to figure out what to do with that bunch of kale sitting lonely in my crisper. I loved these.

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Lynn March 12, 2014 at 5:53 pm

Hi Angela, Your cookbook just arrived in the mail today….I am so excited. Haven’t had a chance to study it yet, but it looks amazing. Pictures, recipes everything!! I can hardly wait to sir down and sink my teeth into it:) I make kale chips all the time in the dehydrator. I make sure to take them out of the dehydrator right away after they are crisp and store in either plastic or glass container and they stay crispy. We live in the sunny Okanagan and kale chips are always a hit at the beach in summer:)

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Jennifer March 12, 2014 at 6:02 pm

Thank you, Thank you, Thank you!!! These turned out perfect! I had given up on kale chips, because like you mentioned, they always turned out soggy with burnt edges. These came out perfect!

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Alexandra Aimee March 12, 2014 at 6:52 pm

Yummm this looks fantastic. What a delicious snack.

— Alex at cashmerekangaroo.com

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Charlie March 12, 2014 at 8:41 pm

These tips are really great! I’ve only made one attempt at making kale chips and they went horribly wrong – very burnt and definitely not crispy! This has inspired me to give it another try!

impulsory.net

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Heidi Kokborg March 13, 2014 at 3:51 am

Thank you so much Angela! My kale chips always get all soggy and wet. And it almost makes me cry because I love kale chips so much! I am so going to try you recipe out this weekend, and have a cosy time with chips and a movie. And I just ordered your book – I am sooo excited to receive it and make all of your mouth watering recipes.

On a completely different noote, I have a question for you. I have been a vegetarian for quite long now, and I eat vegan at home, and it’s just what I love eating. I don’t want to eat anything that isn’t vegan just because I am at a friend. How do you deal with this? I don’t mind people asking me why I eat vegan, but I am tired of feeling like I am trouble when I eat out or visit a friend.

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Trish August 5, 2014 at 5:36 am

Thanks for the extra added tips! My daughter and love to play what I call “Test Kirchen” kale chips are going to be our subject today.

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Kia October 11, 2015 at 6:52 pm

Have you heard of Colleen Patrick-Goudreau’s podcast, Food for Thought? It has some great tips on eating as a vegan guest :).

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Cara's Healthy Cravings March 13, 2014 at 6:10 am

These are on my “to–make” list for sure. I have made regular, plain ol’ kale chips, but have yet to try a seasoned version. I believe this is it!

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Alice March 13, 2014 at 6:10 am

We use our dehydrator to make our Kale Chips and they are delicious and stay crispy. Of course, it takes longer but not much chance of burning them.

BTW, I made the Walnut-Lentil loaf from your cookbook last night. It was family approved. I will chop and prep all ingredients beforehand next time. My kitchen looked like a disaster after using every chopping machine and instrument I have! Thanks, enjoying the book very much!

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Grace March 13, 2014 at 6:44 am

Whoa, psychic!
I just bought 2-bunches of kale for making chips this weekend.
Awesome! Thanks for the tips.
:-)

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Chicago Jogger March 13, 2014 at 6:53 am

This is awesome, thank you:) I have only made kale chips once and I accidentally burnt them to a crisp… definitely using your tips next time.

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Nita Ruggiero March 13, 2014 at 8:11 am

Everything I have made from your cookbook is awesome! I see it is going viral on Amazon! #1 in three categories and #51 on Amazon overall – you are putting vegan cooking on the map! Good job – I love it!

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Angela (Oh She Glows) March 13, 2014 at 8:23 pm

Thank you Nita! I’m thrilled with the response.

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mary March 13, 2014 at 8:31 am

I’ll try your method. Mine includes having the oven partly open which seems a little dangerous. lol

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Joyce March 13, 2014 at 9:14 am

Thank you, Angela, for the kale roasting tips. I’ve come to realize with many roasted recipes that lower and slower results in a better outcome. I’ve had my share of burned roasted vegetables and have been suspicious of kale chip recipes that call for a higher temp than you have found to be best. I look forward to making good kale chips. Also, I wish for Sketchie the very best outcome.

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char eats greens March 13, 2014 at 10:42 am

I’m a victim (that’s right, victim) to kale that isn’t completely dried when I go to make kale chips (it’s their own fault for not self-drying! haha). Can you believe that I don’t own a salad spinner? I think I’ll put it on my birthday list this year (along with a billion other things I want/need for the kitchen), joint birthday sharer!!

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Kelly March 13, 2014 at 10:51 am

I have some Kale at home, was hoping to get to making chips last weekend but…where did the weekend go?
I make my version of ‘hint of lime’ kale chips. I give a squeeze of lime and prinkle a BIT of salt on them once laid out on the cookie sheet and voila, a great substitute for the ‘other’ hint of lime chip.

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Erena DiGonis March 13, 2014 at 11:17 am

The low cooking temp is a great point. It’s worth the slightly longer cooking time. Thanks!

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Alexandra March 13, 2014 at 12:11 pm

Glad to hear about Sketchie! And thanks for the tips! I absolutely love kale chips but I usually bake them on 350. I’m definitely going to try to bake them longer and on 300 next time!

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Jennifer @ The 52 New Foods Challenge March 13, 2014 at 12:27 pm

Drying the leaves is what I’ve found to be the keystone to crunchy kale chips. We spin them in a salad spinner (favorite step for my kiddos), then place them on paper towels to dry. Even better if done the day before. This is a great dish to cook with kids. I let my little ones experiment with different seasonings like paprika, garlic salt and cumin, then we offer ’em up in a tasting bar. Great fun! Thanks for all of these tips, Angela. Keep the kale chips comin’!

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Emily March 13, 2014 at 3:50 pm

Angela,
Where do I begin? I have followed your blog for years and I thought I would finally reach out (especially because these kale chips look positively divine!!!). I absolutely adore everything you post and so many of your recipes have made their way into my kitchen and are family favorites :) You are inspiration to so many people (as I’m sure you already know). Your articulate, lovely, and compassionate blog has made my vegan lifestyle so much easier, I sincerely cannot sing your praises enough. I just hope you know how much you transform people’s lives with your work.

I also literally jumped about 5 feet in the air when I got your cookbook in the mail…I was so excited! You should be so proud of all your success…it is so deserved! I’m just 23 but I know quality when I see it (and eat it!). I hope Sketchie is doing well, you are so thoughtful to share his journey. I have a puppy named Andy and I can’t imagine how I would react. You are so poised and mature, it is something to aspire to. Anyway, I hope you have a wonderful day and that you know there are so many people who love your work and care about Sketchie :)

Also I’m sorry if this comment came across as random as well…I know this post was about kale chips! Which I will certainly try! I just wanted to tell you how much of an impact your blog has had. It is so beautiful!

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Angela (Oh She Glows) March 13, 2014 at 8:20 pm

Thank you Emily! I’m so happy that I could be part of your journey. Thanks for supporting my cookbook! xo

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Miller March 13, 2014 at 5:06 pm

Just saw your quote in the latest Health magazine about keeping your yoga mat in the family room! Good advice!

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Tracy March 13, 2014 at 5:24 pm

YAY Sketchie! And YAY kale chip recipes!

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ali janine March 13, 2014 at 7:22 pm

My copy of your cookbook came in the mail on Monday. So far I’ve tried:
flu-fighter sunshine smoothie – so good I made it twice
maple-cinnamon apple & pear baked oatmeal – I subbed blueberries in – very yummy!
fudgy mocha pudding cake – soooo good!
classic glo bar – can’t believe I missed out on these :)
life-affirming warm nacho dip – life-affirming indeed :D

Love your cookbook and thanks for all the wonderful recipes :D

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Angela (Oh She Glows) March 13, 2014 at 8:17 pm

Aw thank you Ali! So happy to hear how many recipes you’ve made so far! Thanks for your support.

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Clare March 13, 2014 at 9:25 pm

Kale chips are food of the gods!! Thinking of you and your sweet Sketchy!!

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cheri March 13, 2014 at 10:18 pm

I’ve tried to make this before but I did not use a small amount of oil and really massage. That makes so much sense. After seeing this post I will definitely try again.

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Christa March 13, 2014 at 10:56 pm

This is great- can’t wait to try! I just wanted to say THANK YOU ANGELA! I love that I know I can make any one of your recipes for my family or a dinner party knowing that it will turn out perfect- and it does thanks to all of your trials and tribulations (and not mine:)). I truly appreciate all of your dedication in wanting dishes to be healthy, easy and taste good. I am grateful that I found your blog a few months ago! Thank you!

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Rebecca March 13, 2014 at 11:48 pm

Just wanted to tell you that I stumbled across you blog about two weeks ago and was so impressed with your recipes that I just had to buy your cookbook! It arrived in the mail today and I dove right in! Made these kale chips today and they were so yummy! I am not even vegan but the recipes in the book look so yummy and satisfying to anyone! So so happy to have your book in my collection :) thank you!

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Dawn March 14, 2014 at 8:28 am

Angela, thank you, thank you, THANK YOU!! I cannot tell you how many kale chip recipes I have tried that came out soggy/burnt/inedible. These truly are PERFECT. My daughter and I inhaled them within 5 minutes! So light and crispy. Yum! Oh and your cookbook is amazing. I had preordered in July and it was definitely well worth the wait. Truly fantastic! Congrats to you :)

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Angela (Oh She Glows) March 14, 2014 at 10:30 am

So glad you enjoyed it Dawn!

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anna March 19, 2014 at 7:56 am

If you’re serious about getting the full bang for your buck nutritionally, invest in a dehydrator. Perfect kale chips every time and you haven’t killed the beneficial enzymes by heating them above 115 degrees.

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Mecca Vaughn March 20, 2014 at 2:07 pm

I also used cashew as a substitute for cheese to make my kale chip. Have you ever done that? Next time, add cashews on my ingredient.

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Melanie March 20, 2014 at 6:41 pm

After purchasing expensive kale chips in the store, I became hooked and HAD to learn how to make them. You read my mind and posted this recipe days after I became obsessed with kale. I just made a batch and I am in love! They have also won over the roommates too! :)

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kimmythevegan March 26, 2014 at 2:15 pm

Great tips and such a yummy sounding recipe! I love kale chips and I’ve been fortunate enough to never had made a bad batch (they have come out a slightly un crisp, but still quite edible at least). But I tend to make the same recipe over & over again – I should switch it up!

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Rebecca Coleman April 1, 2014 at 6:58 pm

Oh, mannnnnn… Thanks so much for this. My son is crazy for Kale Chips. It makes me giggle–he thinks they are junk food! He’ll say, “mom, we haven’t had Kale Chips in a long time!” Then we have veggie burgers and kale chips for dinner. :-)

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Carrie April 3, 2014 at 6:09 pm

I make kale chips fairly often but this combination of seasonings takes them to a whole other level! First time I ever got my 7 year old son to try a kale chip…because he said they smelled so good! Delicious!!!

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Carrie April 5, 2014 at 7:51 am

Just a second note to say I tried this combination of seasonings on sliced roasted potatoes with just a touch more oil and my kids devoured them! Also, got a copy of your cookbook today and WOW…so amazing. I knew the recipes would be great but it is so visually appetizing as well. I will be sharing copies with my vegan eating friends and family. You deserve much success!!!

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Sarah April 15, 2014 at 12:03 pm

We just made this with your spice mix and it was SO good. I put another batch in the oven since we (my 4yr, 2yr, and myself) devoured it. This second batch I added 1/2 T of Braggs Organic ACV for an oil replacement. I know it has a really strong taste so we will see how it turns out, but it coated/massaged in the kale nicely and the spices stuck well. I imagine they will taste like Smoked Apple BBQ chips!

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Jennifer Leap May 4, 2014 at 3:28 pm

Making kale chips is a real art and such great satisfaction (& reward in eating them!) when you have success with them! I always used to put vinegar on before baking them–maybe that’s why they would only sometimes work out. I’m using your tips and sliding a batch in the oven right now!

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Lisa Koteskey May 16, 2014 at 6:32 pm

Can’t wait to try this! I hate when food snobs say kale is “over”! It’s like saying broccoli is over.

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Angela (Oh She Glows) May 18, 2014 at 8:35 am

I hear you girl ;)

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Lindsey R. May 29, 2014 at 7:46 pm

Had never made kale chips before, and these turned out perfectly!! Thanks for sparring this newbie burned and soggy experiments!

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Angel May 31, 2014 at 10:03 pm

Researching kale chips for the first time and ran across your info. My family has a small farm and we sale kale at local farmer’s markets. I was thinking of making some of these with my extra kale and sell them at the market. My question is would they still be crispy? How long would they stay crispy after packaging? I was several food dehydrators and a convectional oven..would one of these best better than the other?

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Risa Jiron June 1, 2014 at 3:49 pm

My dad makes these all the time and he actually stores them in a small lunch size paper bag. Not only does it soak up a bit of the residual oil– it keep the chips incredibly crispy for days after. His most recent batch was awesome– olive oil and fresh aged parmesan shredded on top! The parm batch is so delish it doesn’t see the light of another day so I can’t comment on storage w/ cheese. Enjoy :)

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Angela (Oh She Glows) June 2, 2014 at 11:01 am

I’ll have to try that next time! Thanks :)

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Danielle @ More Than Four Walls June 4, 2014 at 6:20 pm

We got kale in our CSA yesterday and today I found you :-) I’ve got kale chips in the oven as I type – I can’t wait to try them!

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Melissa June 5, 2014 at 8:43 pm

Just made these and they made the best kale chips! I will always make them this way. Thanks!

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mayanvegan June 7, 2014 at 8:07 pm

They came out perfect!my first time!thank u so much every one for the tips!
I used 3/4 tsp of coconut oil with salt n powdered garlic. I patted the kale dry then let it sit in my windowsill to dry off completely. I then saw they had began softening up and i kindly rubbed on and massaged the coconut oil on them. I was going to eat them with my lentils(I was cooking congruently) but i devoured them instantly as soon as they cooled a bit. Good thing I had enough to make a second batch! ~Peace, health n luv to all. Namaste.

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Lisa June 8, 2014 at 2:36 pm

I love kale chips, even my 10 yo daughter does. I no longer drizzle oil on but use oil spray of whatever flavor you prefer. Goes on evenly without weighing down the kale. Thanks for the tips!

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Steffani June 11, 2014 at 1:30 pm

I stumbled across this article making my very first batch of kale chips today. They were fantastic!! I used all of your suggestions however i seasoned with medditeranian seasoning and fresh parmesan/romano mixture. My teenagers couldnt get enough. My daughter said Way to go kale! LOL

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Goldie June 12, 2014 at 8:25 pm

Hi Angela!

Have you ever tried baking on a wire rack? I imagine the chips might bake more evenly or faster.

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Angela (Oh She Glows) June 13, 2014 at 9:51 am

No I havent but thats a great idea to try out!

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Cathryn June 14, 2014 at 6:18 pm

Great recipe! Perfectly crispy and spicy, then POOF! they melt in your mouth :-)

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tvlgds June 15, 2014 at 7:57 pm

Perfection! I’ve been planning to make these for a while, but am glad I looked again today for tips/recipes before I started. I was a bit skeptical that 300 would do it, but must admit, they are perfect! Thanks for doing all the work and sharing!

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Mac June 21, 2014 at 7:11 pm

half your instructions and half fake cheesy sauce. came out pretty good.

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shannon young June 24, 2014 at 5:56 pm

I have been looking for new ways to put kale in my diet because even though I am vegan, I don’t love it. I use it to make green smoothies and now will be making kale chips! I chose your recipe because I really liked the combination of spices. They came out great, following your tips to the letter! A couple were a little soggy but I think just those couple ended up with too much oil on them. The rest were light and crisp! Thanks so much. Will be sharing this with friends and on facebook.

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Allison June 25, 2014 at 8:27 pm

Thanks for the tips! I bought some kale to make chips with and am really nervous!

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Donna June 27, 2014 at 8:57 am

I always had soggy or burnt kale chips until I realized I could finish them in the food dehydrator. This takes care of wet centers and leaves you with a crispy, crunchy, dry chip. Less oil needed for cooking, too!

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tvlgds June 29, 2014 at 7:51 pm

I just have to add that I stored mine in a plastic container on the counter and they were just as crisp 2 days later.

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Dianne June 30, 2014 at 11:34 pm

I tried them for the first time tonight. At 300 degrees for 25 minutes, it made mine too done, the taste wasn’t bad with the exception of being a tad scorched. I didn’t know what I’d like best so half of them had olive oil, half coconut oil. Some had bacon flavor, some with basil, garlic & parmesean cheese. I even tried a few with white cheddar popcorn flavoring. and a few with cumin. I think they would all be great if I cut back to 20 minutes.

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Tamara July 3, 2014 at 4:05 pm

Perfect!! Came out PERFECT. Everybody loved these at our 4th BBQ.

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Chelsea July 12, 2014 at 2:23 pm

Thank you so much for this!! It was my very first time making kale chips the other day using your recioe & they came out perfect!!

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Mary July 12, 2014 at 8:21 pm

I just tried this recipe, and thought I was going to burn my house down. 350 F. is WAY too hot an oven for this. Burnt to a crisp. Will try again in the dehydrator at a more reasonable temperature.

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Angela (Oh She Glows) July 13, 2014 at 9:13 am

Hi Mary, The recipe says to bake them at 300F so that`s probably why yours burnt at 350F. Hope the next one goes better!

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Mia July 14, 2014 at 3:07 pm

Sounds great! Going to try it out shortly. I too thought the burnt-ish taste was normal. Smh

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christine July 17, 2014 at 7:31 pm

The kale recipe looks interesting . Will have to try. But why yeast in recipe? Is it necessary?

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Kristiiina July 21, 2014 at 2:57 am

Hi, what seasonings or dressings are good on kale? I loved the ‘chips’ but not the plain salt and olive oil. I’ll admit I added some garlic salt. I’m a garlic and spice girl. Any dips or sprays or anything to make it taste better than just salt? Which, BTW, I never use salt, in anything, except maybe a dash in hubby’s pot roast and pretend I added more so he’ll eat it!

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Amanda July 21, 2014 at 8:17 pm

These look amazing! I tried them a few times but they kept coming out too salty even when I cut down the seasonings. Any suggestions?

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Saul July 21, 2014 at 11:40 pm

300F is very low temp?? i would reduce further and bake longer for more nutritional value..or make as normal and put over a salad

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Sara July 25, 2014 at 3:03 am

I am so glad to have found this! I grew up eating kale and never knew how great it was for us. My grandmother always cooked everything in lard, and as an adult I realized how much I actually love the taste of kale (and other greens) on it’s own. I’ve been wanting to try to make some chips, but I’ve been a little intimidated. This step by step is motivating because you’ve included the trial and error aspect. I’m trying to move towards a vegetarian diet, and just recently discovered nutritional yeast. I will definitely give this a try now, thanks!

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ray July 27, 2014 at 1:01 pm

I know i’m a bloke but,what rubbish are kale chips!!! Home grown curly kale with sea salt,yuk!

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melissa August 3, 2014 at 7:09 pm

just got home from vacation to an abundance of kale in my garden.
made vegan dad’s creamed kale and was looking for a recipe for kale chips.
came upon yours and with your tips they turned out perfect!
thanks for another great recipe!

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Nean August 7, 2014 at 1:21 pm

Thank you. Perfect temp, I just didn’t spread them out enough. Great tips. Very much appreciated.

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Sharmila August 7, 2014 at 3:42 pm

These are PERFECT! I just made a batch and can’t stop eating them. My three-year old loves them, too. Thanks for a great recipe!

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MJ August 10, 2014 at 3:56 pm

Love your tips and spice recipe. With your help, my batch was perfection! I have a tip to share as well… I used the “Misto” to spray on the olive oil. Great results – used less and got even coverage. Making your recipe again and experimenting; skipping the salt and sprinkling with grated Parmesan. Thanks for the inspiration!

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Emily August 10, 2014 at 5:13 pm

This is so helpful thank you so much !!

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Adam Kipp August 14, 2014 at 6:00 pm
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Made these last night…. excellent! The spices were awesome and making sure they were completely dry after washing definitely paid off. Gave this recipe to a handful of patients today!

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maria August 15, 2014 at 3:53 pm

What if I have no yeast?

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John August 17, 2014 at 9:35 pm

I bake the kale without using oil / then when done spray the olive oil in a can on the kale and then sprinkle the shaker dry ranch dressing on the kale

Then ranch has zero calories and adds so much flavor

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Cynthia August 19, 2014 at 8:32 pm

Great ideas and I love your pictures!

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Amber August 19, 2014 at 9:20 pm

Hi, Just wanted to note maybe it was my oven, and/or that the kale I used was a little more delicate, but I them. :( I think next time I can adjust better, I am determined to try again. We have a dehydrator but it takes so much time and heats up the space, so I’m glad to use this alternative!

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Katie Barthel August 20, 2014 at 8:59 am
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My husband made these for me as a surprise this past weekend, and they are wonderful. Neither of us have had kale chips, and we had gotten some farmer’s market kale that weekend just so we could try making some. I didn’t make them, so I can’t really say how easy it was from personal experience, but if my husband can make them, then anybody can. I can’t wait to have them again. One bunch of kale was gone in about 3 minutes.

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Rob August 22, 2014 at 4:14 pm
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Oh. Wow. I’m blown away.
I’ve tried several Kale Chip recipes and had some disastrous results and then some results that were, meh, O.K.
I followed your recipe and JUST pulled the tray out of the oven. After (impatiently) waiting for a few minutes I tried one. Amazing. Perfect. Flawless.
Thank you so much!
Rob

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D-dee August 23, 2014 at 2:34 pm
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oooh muhgosh these are good!….crunch..mmm,..thank-kuu,..mmm..crunch-munch ;)

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pam cooper August 25, 2014 at 11:46 am

Do you have the nutritional value of the recipe?

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Michelle August 30, 2014 at 12:25 pm
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just finished my first batch, followed your instructions and they turned out great! my kids are eating them all though………:)

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Sarah August 30, 2014 at 8:03 pm

Just made several batches of these, and they are PERFECT. Completely crispy, but not burnt. The trick really is using juuuuust a bit of olive oil, and “massaging” it into the leaves. Thanks so much for the recipe!

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Amber September 1, 2014 at 6:53 pm
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Thanks so much for these tips that helped me make fabulous kale chips. Also though you might be interested in my blog today which is about types of kale and best uses – purple kale makes the best kale chips for sure :)

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Mary September 3, 2014 at 8:47 am

I have discovered a way to keep kale chips crisp. If you have a gas kitchen range, place the left over into the oven with only the pilot light on. I prepared 2 bunches of Crispy kale chips on a Monday and placed what we didn’t eat into the unlit oven. On Thursday when we polished them off, they were still crisp. Possibly they could have remained crisp longer–but it’s unusual for them to be around that long!

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Babs September 6, 2014 at 6:41 pm

Ty so much for that recipe. I’ve made a mess until I had decided to quit, give up,forget it,just save my money. So again ty.

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DeDe September 7, 2014 at 6:09 pm

I was just wondering what the yeast does in kale chips? Ive only used olive oil and seasonings.

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Angela (Oh She Glows) September 8, 2014 at 8:12 am

It lends a cheesy flavour :)

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Afeni September 7, 2014 at 8:26 pm
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EXCELLENT advice!! I love kale chips, though I do not like kale any other way! Haha I am so glad I found a preferred way to eat one of the healthiest foods

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Sarah September 8, 2014 at 10:30 am
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I really liked how easy this recipe was and the spices were great to change up the plain kale chip flavour. Thanks!

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Lourdes September 8, 2014 at 2:10 pm

How do I store left over baked kale chips? i put them in a ziploc bag but the next day they were saggy
thx :)

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Katie September 8, 2014 at 7:46 pm
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Thank you! Great tips! Best kale chips I’ve made so far! So good!!! Ok… Going to go eat the rest of them now. :)

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Carol Carlson September 9, 2014 at 1:54 pm
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I searched on line to find a recipe and came across this one. I have never tried making Kale Chips before, but these were delicious. They came out perfect, and I can’t stop eating them. The seasoning was a nice touch! Thank you, Carol

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Steve Baum September 9, 2014 at 9:38 pm

Thank you so much! What a fantastic quick, easy and fool proof recipe !

Loved another cashew butter recipe, yet took longer to cook and harder to master.

Thanks again and Cheers!

Stevie Ray Baum
(from Landaff, NH)

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kirsty September 10, 2014 at 5:14 am
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I have baked three batches so far and they have come out crunchy and delicious. My five year old who tries to avoid anything green just can’t get enough of these….Great stuff!!!

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Kristi September 10, 2014 at 7:05 pm

I appreciate this recipe as I have made kale many times, sort of winging it and they have come out fabulous, tolerable and terrible. A recipe to ensure a more consistent outcome is just what I need.

A comment on keeping them crisp: Put them in a container (glass, plastic, matters not…) and put in a small handful of uncooked white rice!! YES! This works! If someone else already said it above, I apologize for repeating it. : )

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Joanna September 10, 2014 at 8:52 pm
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Got bags of kale for .25 cents at aldi so you know what that means!!!! First timer…. Followed the directions exactly… (W/o seasoning) and they were slighty burnt whaaaaa. Did not stop me from eating them. Added seasoning blend to second round and pulled out a few min early… Delish! Carnivore husband devoured them. Thanks for the help! I was clueless before this!

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Amanda September 11, 2014 at 11:45 am

Hi, Angela!

Each time I try this recipe, the kale comes out way too salty, enough to make you squint. I halved the seasonings/additions but it didn’t change the result. Do you think it was the kale, was I overcooking etc.?

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summer September 11, 2014 at 12:01 pm

Making them in the dehydrator has been a game changer for me. I don’t have to watch them and they stay crispy for days! 135degrees for about 4hours.

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Fae September 11, 2014 at 3:11 pm
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I just pulled a batch of these out of the oven, and literally said “oh my god” out loud when I tried one. 300 degrees really baked them perfectly, and the spice mix is spot on, too. I might have to cook up the other half of the bunch.

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Sue Hodge September 12, 2014 at 10:25 pm

Its spring in Sydney and our crop of Kale has to come out to make way for the tomatoes.
So guess what I’m making? Kale chips of course!

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Kreah September 13, 2014 at 4:49 pm
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I made a batch of these a few weeks ago, and my kids (6 & 4) had them gone within minutes. I was really surprised that they even tried them, much less ate them. The 6 year has asked several, several times now for me to make more! Thank you for making their first kale chip experience a delicious one!

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Lucine September 18, 2014 at 7:54 pm
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I have got to say these are the best kale chips I’ve ever had. I tried them in a dehydrator last time and I must say the flavor was markedly improved over the oven. Even if I didn’t burn the chips, there was a bit of a burnt flavor to them (I think maybe the spices cooked faster than the kale?) Not so when dehydrated. Just so much flavor that I finished the entire batch myself *blush*. There is no better way to enjoy kale in my opinion. Thanks for the tips and recipe!

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Mahogeni Muse September 21, 2014 at 12:47 am

OMGosh!!!! I am a terrible snacker and I just made these as a midnight snack – they are amazing!!! I’ve been teetering on the pescetarian/vegetarian/vegan fence for quite a while now and I have to say your recipes have made the transition so much easier!!! These are definitely my new go-to snacks (typing as I stand over the stove eating them….)

Cheers!

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susan September 22, 2014 at 9:55 am

What purpose does the nutritional yeast have in this recipe?

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Angela (Oh She Glows) September 26, 2014 at 12:33 pm

Hi Susan,

It lends a cheesy flavour.

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Jessica September 24, 2014 at 4:02 pm
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These were the best kale chips I’ve made to date, thank you for the tips :)

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Erica September 24, 2014 at 9:12 pm
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I’ve tried many different kale chip recipes and this one is by far the best. The result was a perfectly crispy chip. Not soggy or burnt like my past attempts! Thanks!

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Terri ioannou September 25, 2014 at 12:26 am
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I made these today. I’ve been wanting to make kale chips forever but it seemed complicated and hard. Well, your tips were amazing and they are delicious and light and crispy. I’ve had to walk away from them cos I can’t stop stuffing them in! I didn’t have yeast but i used chilli flakes, salt, pepper and some ground coriander on top and … hang on… i need to get one more…

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Anita October 2, 2014 at 9:26 pm
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Tried kale chips today. Fantastic. Perfect first time My new favorite guilt free snack. Thank you

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Amber October 5, 2014 at 4:03 pm

Thanks so much for the tips – have you tried using dinosaur kale? It makes AMAZING chips! I did some experiments with my kale chips (using your tips here as a starting point) and thought the results might interest you :)

http://cookingwithviolet.wordpress.com/2014/09/21/kalechips/

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Holly October 6, 2014 at 4:25 pm
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Success!! Honestly I pretty much had given up on making edible kale chips! I always thought they were supposed to be burnt or paper machete texture but I tried your recipe and they are perfect! Easy, delish and strong enough to dip them into something! Thank you for your dedication and commitment to the perfect baked kale chip! (Your cookbook is beautiful and though I’m not vegan I am so excited to try these recipes!)

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Iryna October 10, 2014 at 9:22 pm
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Some great tips, just made some chips – and they are perfect! Very crispy and flavorful, perfect timing! Thank you for recipe :)

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lisa October 11, 2014 at 10:47 am
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Wow,
Just made first ever batch of kale chips, best I’ve ever had, no more ‘commercial’ chips for me. Oven timing was perfect for my oven too!
Thank you so much for your brilliant recipes xx

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Michelle October 11, 2014 at 11:45 pm
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These were amazing and delicious. Thanks for this post.

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Ashley October 13, 2014 at 11:26 am

I have a question regarding coconut oil — I’ve never used it before, and am wondering if you can recommend a good one, specifically for cooking. I see you wrote in another post about some of the great beauty benefits. Do you use the same kind for both beauty and cooking? Should I get refined or unrefined? My husband don’t like strong coconut flavor, so I’m trying to work around that, too.

Thanks for your help, and also for this great looking recipe — can’t wait to try! I am late to the kale chip game but LOVE them now! :)

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Angela (Oh She Glows) October 15, 2014 at 9:54 am

Hey Ashley,
I use virgin coconut oil for my recipes and for my skin (it’s the least processed option and it does have a light coconut flavour). Refined coconut oil is – you guessed it – more processed and it does not have a coconut flavour. I have only used refined coconut oil in one of my recipes (in my recipe bundle) for the cheese ball because I didn’t want a coconut flavour in it. Hope this helps!

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Angie October 14, 2014 at 7:40 am
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First timer and thanks to your advice they came out perfect.

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Shannon October 15, 2014 at 6:38 pm

I was just wondering why the yeast? Thanks!

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Angela (Oh She Glows) October 16, 2014 at 2:56 pm

Hi Shannon, it adds a cheesy-like flavour :)

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Nancy/Mn October 20, 2014 at 10:38 am

I loved the recipe for kale chips but always find that they have a bitter after taste. Is there any way to eliminate this? Also, I left them on a plate with no cover, and the chips are just as crisp as they were yesterday. Do you think they would be best stored in a breathable container rather than a air tight container?

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Angela (Oh She Glows) October 21, 2014 at 12:48 pm

good to know about the chips staying crispy on a plate! Yes I think a breathable container might be a good thing to try :)
the bitter aftertaste is tricky – I found I got used to it the more I ate kale. Maybe increase the seasonings a bit?

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Deanna Clarke October 24, 2014 at 2:31 am

I’m off to make these right now….

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Holly October 24, 2014 at 7:09 am
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Hi Angela!
Thank you for this wonderful recipe! I made these for my son’s lunch and was reading through the comments about the lack of crispness hours and days after these are baked. I followed your recipe except for adding the oil. I washed my kale, patted it dry, added my dried seasonings, then baked them as you instructed (except when I looked at mine at 10 minutes to turn them, they were totally crispy & done.)
10 mins in the oven and viola! The kale chips are still crispy on day #2 and pack well in my son’s lunch.

Thanks again for the amazing recipe! My 10 year old son was stealing handfuls of these as fast as I could make them!

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Bradford Fuller October 25, 2014 at 4:03 pm

I just made them and they’re delicious! I was told to use Olive Oil Pam Spray and it worked great.

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Michelle October 27, 2014 at 1:21 pm
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I just made these for the first time and they came out perfect using your tips. Thank you ! My eight year old loves them.

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DeAnn T October 30, 2014 at 7:36 pm

I have had great success storing kale chips in a paper bag. I fold over the top and put a chip clip on it. The kale chips stay crispy for at least two weeks. By that time I have eaten the last one, so the time trial ends there. :)

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RosieW October 31, 2014 at 11:08 am
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OMG, just made these and they are true perfection. I put the chips in a sieve and shook out the small amount of seasonings left over, then added them to some mixed greens I’d cooked last night.

I didn’t have the nutritional yeast. Will try it that way next time.

Stored in a container, well sealed. Hope they don’t have to be eaten immediately.

Thank you, thank you. Rosie, Sugar Hill, GA

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Kathryn November 1, 2014 at 3:47 pm
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Just tried your recipe for my first time making kale chips and they were wonderful! I’ve roasted other things at higher temps but like your method better. Slow and steady… will have to try this lower temp/longer time with Brussels sprouts and broccoli.

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Laura November 5, 2014 at 6:28 pm

I googled and found your recipe for kale chips! I appreciate your sharing your tried and true experiences. I just bought kale and have been wanting to make kale chips forever. I have a convection oven and distinctly remember the KitchenAid salesman telling me my oven was a dehydrator too. Can’t find any info on it in the manual, but I will try the convection. Thank you so much for sharing. Washing kale now! And of course, I will let it completely dry…Is a blower dryer fair game?

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Nancy November 8, 2014 at 9:19 am

OMG…. I recently joined a CO-OP and have been getting lots and lots of Kale. I have made soup, and then more soup… Got a fresh bunch of Kale yesterday, and decided that I would look up recipes for Kale Chips. I have a friend coming over today to do some pre-holiday baking and thought it would be a good snack if they tasted OK. They are wonderful. The only problem I am having is not eating them all before she gets here. I did exactly as you did. Used the salad spinner, a little oil and some sea salt. Baked at 300 for 10 min, moved them around and then almost 15 minutes (a little less because I did use my convection oven). I did manage to let them cool… and then KALE became the IN thing! Sprinkled a little garlic powder on some of them (after they baked) and I can’t get enough of them. I can’t wait for my next batch of Kale.

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nadia November 8, 2014 at 11:25 pm

I have stored kale chips in a container with raw rice on the bottom and it works a treat to keep them crispy. :)

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Angela (Oh She Glows) November 10, 2014 at 12:24 pm

great tip!

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Danell Pribis November 11, 2014 at 6:57 pm

I just love this site! I have used several of your recipes. I just made kale chips and thought too late to check if you had a Kale Chip recipe. Looking it over now and I still have a bunch of Kale and will definitely be using your recipe for this bunch. Thanks so much for putting your recipes online – it is a real help! My family has 3 vegans, 1 vegetarian, 1 that is reducing meat considerably and 2 that are “regular”. Used your gluten free/vegan cracker recipe tonight – a big hit!! Thanks again!

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Angela (Oh She Glows) November 13, 2014 at 9:22 pm

Im so happy you are enjoying the recipes! :)

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Alexa Lutz-Chase November 11, 2014 at 8:39 pm
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Oh. my. gosh. they were amazing!!! I tried a different restaurant the first time and they were so soggy and terrible! I took your tips and recipe and they turned out great! No cayenne pepper for me though! Wayyyy to spicy! I don’t personally like chili so I excluded the chili powder and I am very happy with the results! I now am super healthy thanks to you!

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Janet Miller November 14, 2014 at 1:24 pm

Nutritional yeast: is it a must for this recipe? I don’t have any and I was all set to make these. I hesitated to buy a bunch of kale just to chop some up for my salads. It’s just me and I don’t want to be throwing food out because it goes bad. Then I thought… kale chips! I’ve been wanting to make them, and now’s the time. Some I’ll put a few stems aside for a few salads, and the rest for the chips. That is if I don’t HAVE to have the yeast. Oh, and thanks for the tips!

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Janet Miller November 14, 2014 at 2:15 pm

Oops! My apologies. I should have searched the comments FIRST, not after I post a question. Question answered. Ok without the yeast. I think I throw in some freshly grated parm though. Thanks again!

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Janet Miller November 15, 2014 at 7:26 am
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Well, my comment is still awaiting moderation. I had found my answer moments after I posted it, and made these chips. They are amazing. The tips were great! I didn’t use the onion powder. It just happens to be an ingredient I never liked. And I opted not to add cayenne the first time making them. And I didn’t have or use the yeast. I added a little parmesan. I love cayenne, but now that I’ve made and tasted these kale chips, I think they have enough punch with it. Such a healthy snack, topping for a pizza (after it comes out of the oven), and guests will love them.

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Katharine in Brussels November 17, 2014 at 9:18 am
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Thanks to your tips I made kale chips for the first time last night. It took years for me to source kale here in Belgium, and was grateful for your tips to help me make them like a pro the first time around. It turns out that the lower rack cooked fine while the slightly higher rack had the dreaded singed bits, but I ate them anyway. Next time I will take out the upper rack sooner. Will try next time with toasted sesame oil and salt, like the delicious Korean kim (toasted nori) snack!
Predictions that Adriana grows up to be a adept kale chip prepper before kindergarten :) My 4yo DD is eager to help with the next batch.

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Sue November 17, 2014 at 3:42 pm

I agree that a lower set oven for longer would work better. I used to do 350 for 15, but last time tried 325 for 20. I’m going to try 300 for 25 for sure.

I also thought about a salad spinner, but I don’t have one, so I just dab excessively with paper towels. The trick really is to remove all that moisture after washing.

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Betty November 18, 2014 at 7:13 pm
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I had just about given up trying to make these chips. The first time I burned and the second time they first went in the mouth okay Tand then immediately became soft. Then I saw your comments. They turned out GREAT! Thank you for checking into it!

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Christina November 30, 2014 at 3:46 pm

I’m not vegan, I’m pescatarian, but your recipes sure do make me wish I was. I like to try one or two vegan recipes every major holiday and I mainly come to your site because it’s the best. My vegan friend told me about your site last year because it was my first year not eating meat and I didn’t know what I was going to do for thanksgiving. She said I could still do a traditional thanksgiving meal, but instead of turkey have a meat substitute. Last year I made your glazed lentil walnut apple loaf and holiday soup for the soul. I must say I was a little hesitate at first to make the meatless meatloaf because it didn’t look appetizing at first, but my vegan friend assured me it was really good, so I tried it anyways…she was right naturally. My dad also enjoyed your soup having 5 bowl fulls! Last years thanksgiving was such a success that I decided to try another two of your recipes this year, making broccoli and cheeze soup and lentil mushroom walnut balls. I really enjoyed both and so did my family and my friend. However, now I have a lot of thanksgiving leftovers and I didn’t want to keep eating the same over and over again, so I decided to see what other recipes you had on here when I found leftover pumpkin pie casserole. The only thing I substituted was the vegan pumpkin pie for regular pie and I must say it was really good. I think it’s the best thing that I’ve found yet on your website. My mom really liked it too and she doesn’t really care for as she calls it “funky food,” but she ate 3 slices before I told her it was vegetarian and it would have been vegan if I used vegan pumpkin pie instead. I also have leftover kale from my meatballs and i’m not a huge kale fan, but i’m super excited to trying your kale chips! I’ve also tried your vegan pumpkin pie and baked apples stuffed with cinnamon date pecan oatmeal thanks to my one vegan friend. She too loves trying new recipes and testing them on others. I always love trying her vegan food and her inspiration comes from your recipes. I cant wait till Christmas so I can try another few recipes of yours!

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Jenn December 3, 2014 at 1:53 am

It’s my first time making kale chips. But after this solid advice, they’re amazing. Thanks for helping me skip quite a bit of trial and error with pro tips. Thanks

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Steve Wonker December 9, 2014 at 1:44 pm
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Thanks so much! i prefer mine soggy but thhanks for the great tips.

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Jennifer December 10, 2014 at 10:10 pm
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Fantastic! These tips are right on! The kale comes out perfectly cooked. I made a batch last night using 3/4 of a bunch of organic kale from Kroger/City Market. After cutting out the stems off & making a few large cuts on the leaves, I carefully dried my kale with two fresh clean dishtowels, rubbing the evoo (liquid, not spray) into the leaves carefully, Light sea salt, used 3 baking sheets ensuring there was plenty of air, carefully separating the leaves on the baking sheets before putting them in the oven. I did not stir/flip. After cooking I left the kale on the sheets for 3 minutes before touching. I left out the spices this time, but will try this recipe as soon as I purchase some nutritional yeast. I took my kale to work and it got two thumbs up. As usual, there was a bit of smoke inside the oven while cooking, but I have a Kenmore cook oven with an air guard feature that keeps the smells out of your house (mostly). Otherwise, I would recommend running the stove fan while cooking crunchy kale. I store my kale in glass tupperware (plastic when taking it with me) and find that it stays relatively crunchy for 2-3 days, which I would consider it’s shelf life anyway. As someone who used to be challenged making crunchy kale, I am grateful to have seen this article. Thank you!!

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Beth Wilson December 11, 2014 at 1:50 pm

Hi,

This recipe sounds delicious and thank you for sharing your tips with us!

Do I have to use the nutritional yeast or may I pass using that?

Thank you so much! :-)

Beth

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Beth Wilson December 11, 2014 at 1:52 pm

OOPS! I too, apologize! I should have read the comments more thoroughly, because my question was answered! SORRY!

Thanks again for the wonderful tips! Can’t wait to try this yummy kale chips recipe!

Beth

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Beth Wilson December 13, 2014 at 12:50 pm

I have researched nutritional yeast and found that it comes in either powder form or flake form. I would like to try it, since it does add flavor.

Can you please tell me if I should buy the powder or the flakes?

Thanks! :-)

Beth

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Kimberly December 15, 2014 at 6:58 pm
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These were perfect! I’ve struggled with getting my chips ‘just right’ for a while now. So glad I found your tips!! I did have to adjust the time in the oven, but not by much! Thanks for posting :)

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Zahra December 29, 2014 at 4:04 pm

What are your thoughts about using coconut oil instead of olive oil? Thank you for the great recipe! This will be my first time trying kale chips and I’m happy I stumbled upon your website.

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Renate January 3, 2015 at 12:39 am
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Great tips and explanation, I knew just what to look for when making made my first ever kale chips today. However I still managed to over cook the first batch, but not inedible, popped this into a chicken, walnut and mango salad, great texture and oh so yum. After adjusting oven temperature, a bit of guess work involved in converting F to C, second batch came out a treat. I just used a good olive oil, some rock salt and paprika as seasoning, tastes great, but unfortunately we were a bit full after the salad to eat these straight away, hopefully they stay okay until later today ;-)

Will definitely try this again, thank you, think I’ll head off and explore your website now.

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Renate January 3, 2015 at 1:04 am

I should have added that I’m not vegan, but that doesn’t stop me from searching healthy food alternatives. Love your website, already plotting to try more of your creations. Thank you.

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Gwen Nolan January 4, 2015 at 6:03 pm

Thank you for these wonderful tips! I made kale chips for the first time following your advice above and they turned out perfectly! I’m not much of a spice person so I only used Himalayan salt and used butter this time and they were absolutely delicious. I will experiment with coconut oil and olive oil to see which I like the best. Thank you again and have a fabulous 2015!

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jane January 5, 2015 at 4:34 pm

Will these turn out okay without using the yeast?

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Susan January 8, 2015 at 12:53 pm

What is the purpose of the nutritional yeast in the recipe?

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Hannah January 9, 2015 at 7:13 am

Well I made it… And a failed majorly.. I don’t know what I did wrong.. :-(

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Nicole January 10, 2015 at 10:16 pm

The texture of the kale was amazing, but my spices burned a little. Any tips on what I did wrong?

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jacalyn clayton January 12, 2015 at 7:26 pm

What if you have chopped kale, how would that work?

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Amina January 18, 2015 at 10:21 am
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This is a great recipe! Thanks a lot :) The kale chips turned out so crispy and melt in the mouth :)

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Susan January 18, 2015 at 8:21 pm
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Tried this for the first time today and used your tips and they came out PERFECTLY!! Thanks for taking the time and effort to share your experience.

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Christina Smith January 19, 2015 at 5:49 pm

Holy jeeperooo – either my paprika kicks your paprikas tail or I’m a big baby. Maybe both? These are tasty but smokin spicy (no cayenne).

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Angela (Oh She Glows) January 22, 2015 at 9:35 am

Hi Christina,

It sounds like you might be using the hot version of smoked paprika. It comes in a sweet variety as well. Hope this helps!

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Christina Smith January 22, 2015 at 10:08 am

….and….. Her career as a recipe tester was over before it started. Ha! I had NO idea that was the case. Back to spice 101. Thanks Angela!

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Miss Sophia Sog January 23, 2015 at 6:06 pm

So how do you avoid a soggy kale chip, please?

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Wendy Giss January 24, 2015 at 9:24 pm
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This is my all time favorite kale chip recipe. They come out perfect every time. Thank you!I have passed it on to friends and family.

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Rose January 26, 2015 at 9:40 pm
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I followed your tips and my first try on these chips was perfect.Thank you for saving me the experimentation!

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Randi Maves January 27, 2015 at 3:26 pm
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Stuck in my apartment in snowy NYC and decided to make kale chips for the first time using your recipe. So simple and turned out PERFECT!!! I had the whole entire bowl (two cookie sheets full!)

Thanks so much for the clear instructions and tips.

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Doree February 2, 2015 at 10:14 am
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I have tried this so many times!! and I either burn them or theyre soggy.. thank you for taking the time to write step by step how to do this… I added some grated cheese to the spice mix and yummy! thanks again!

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Sully February 2, 2015 at 7:43 pm
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Thank you for the perfect recipe for kale chips. Followed directions exactly and love the results. I experimented with storing these gems and found the best result was placing them in a brown paper bag and folding the top loosely. Still nice and crispy after 3 days! Simple and it works. Now it’s time to enjoy them. Thanks again for sharing.

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Tina O'Quinn February 3, 2015 at 7:27 am
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I made these for the first time. Very tasty,light and crispy. Making the first batch, adding only salt at the end of baking. The second batch adding cajun seasoning with the oil. They turned out great! Additionally…they are stored in a re-sealable bag, just like chips. Also for those of us who do not have a lettuce spinner (do not have room for Every gadget) I laid out paper towels, placing the wet leaves on top and then covering with another layer of paper towels and patting dry. I agree that drying is key.

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Anne-Marie February 8, 2015 at 1:09 pm

Hello! quick question: are the chips meant to be eaten right away or they keep crispy for a few hours/days? Because the time I tried (not from your recipe) they were crispy when they came out of the oven, but became soggy over night. I was just wondering what I had done wrong ( I think its because I baked them at a high temp too..). Thanks!

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Jill February 9, 2015 at 2:33 pm
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Just made the best kale chips with your recipe! Thank you!

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GAIL February 16, 2015 at 12:35 am
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Thank you so much for this recipe. Have just made the chips and eaten them (kale fresh from the garden). They were perfect. I didn’t have the same seasoning – just used what I had, Himalayan salt, ground pepper and chilli. No more burnt and soggy kale chips – Hooray.

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Lisa February 26, 2015 at 5:32 pm

Can you explain a bit what you mean by massaging the oil on the kale? I mean, do you just put some on your fingertips and do each leaf one by one? That’s what I picture, but it seems like a lot of extra work? I guess maybe it will be worth it :)

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Kate March 2, 2015 at 8:30 pm

Just rub the oil into the kale – like when you rub butter into flour for pie crust. Rub finger-pinch fulls between thumb and fingers.

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Kate March 2, 2015 at 8:27 pm
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OMG -I don’t know why I haven’t made kale chips before. Easy breezy, and delicious! I ate them all in a few minutes. :-( Making more tomorrow. Soooooo much better than the packaged kind I bought a few months ago, and infinitely cheaper. In love.

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meghan androsuk March 3, 2015 at 11:25 pm

I’m making them right now.

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meghan androsuk March 4, 2015 at 2:22 am

Turned out great not burnt. Can’t wait to try out more flavors.

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Heidi March 6, 2015 at 9:54 am
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Hi there from the UK, I have made these today using fry light instead of oil, low in fat and delicious!

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Even March 7, 2015 at 7:47 pm
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This were simply awful….tasted like I was eating seasoned weeds..(my husband’s comments). I don’t care how healthy they may be, no amount of spice would make this palatable and I doubt I would attempt these again.

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Pam Durack March 8, 2015 at 6:40 am

Thanks for the Kale Chips recipe. Simple and logical, I nailed it , All Dressed, the first time out

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Shari March 9, 2015 at 12:24 am

Thanks for the recipe! I don’t have any nutritional yeast. What does it do in this recipe? Is it added for the vitamins, or for the taste? What can I use as a substitute? I’m excited to try this!

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Chelsea G March 10, 2015 at 3:07 pm
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This was my first time making kale chips – I used my own seasonings (sea salt, pepper, garlic powder, cajun spice + olive oil), but I followed the 6 tips you offered and they turned out absolutely perfect. They are perfectly, delicately crisped!
Thanks!

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Jackie Robin March 10, 2015 at 9:04 pm

1st try – turned out great! Thanks for the tips. I tried lime and chili on one batch and sea salt and pepper on another (didn’t have the ingredients for all-dressed.

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Jackie Robin March 10, 2015 at 9:10 pm

Decided the chili and lime are good – not keen on the salt and pepper :-P

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Gina March 18, 2015 at 3:39 pm
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Thank you for this delicious and easy to prepare recipe. Just made them and they were so good. Thanks for helping me use my nutritional yeast, as I’m still learning about its benefits.

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whopper March 20, 2015 at 8:09 pm

YUMMY!!!!!!!!!!!!!! Good job! Im happy that my mom isnt the only 1 who does know what it is!

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avery AKA katy perrys BFF March 20, 2015 at 8:10 pm

accually my name is avery not whopper

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Breeanna March 21, 2015 at 3:27 am
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Thanks for the step by step guide… my kale chips have turned out BEAUTIFULLY. First time i’ve tried making them but certainly won’t be the last. I just seasoned them with garlic salt and a sprinkle of chilli powder and they taste great. I look forward to experimenting with different flavours.

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Tina March 22, 2015 at 8:30 am
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I have tried numerous kale chip recipes and although I love kale and eat it every day, I never found a kale chip recipe that I liked. That has changed! These are AWESOME! I did them in my dehydrator at 125 degrees for 12 hours and they have the greatest taste, are nice and crisp a and will definitely become a staple in my home. Thanks so much for this wonderful recipe!!!

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Paula March 30, 2015 at 4:30 pm
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Thanks to you I had perfect Kale chips my very first try. thank you. Now I have to tell you my time saver tip that I added , it’s olive oil spray. Sure is easier to cover the Kale leaves thus wY. A nice light spray and move them around a bit and another light sprY for the missed spots. Cheets

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Susan - ofeverymoment April 1, 2015 at 11:38 am
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Hi Angela. Just want to let you know I linked this recipe in my blog post today. My blog is all about making the most of life’s moments – and the time spent making kale chips using your suggestions is a perfect way to do just that! They are yummy – Thanks!

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Carol April 2, 2015 at 6:33 pm

Hi,
This was my first time making kale chips. I followed all your tips and they turned out great!
Thanks,
Carol

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Tracy April 4, 2015 at 10:02 am

This was amazing!!! I’ve tried kale chips a couple of times before and gave up. Your simple tips did the trick and I think I made the most perfect kale chips this morning! (Pretty sure they will all be gone in a few minutes.) Thanks so much! I will definitely be trying the All-Dressed recipe!

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Mel April 4, 2015 at 11:27 pm

I tried it today for lunch, it was lovely!!! Thank you!!! :)

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Charlie April 7, 2015 at 7:17 pm
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Wonderful post! Your recipe and tips were excellent, I just made a batch and they are just perfect.

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Jennifer April 13, 2015 at 11:06 am

Thank you for the recipe, I am going to try making several batches tomorrow. My mother in law was just diagnosed with Multiple Myeloma and she has cut sugar out of her diet completely. I am trying to help her find good snacks that fit with her new diet. Question… how long will these chips be good? Should I keep them in large sandwich bags? Shes going to be on the road visiting different doctors around the United States and possibly overseas.
Thank you again!!

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Esther April 14, 2015 at 6:40 am

I tried this recipe last night. The chips came out nice and crisp however they were very bitter. What did I do wrong.!!

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doris April 15, 2015 at 9:45 pm
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Ha Cheryl, NO lefties,It’s true. These are really good. i did mine in the Ninja 4 in one at 250. I also grew my own kale, it was flat leaf last year & re appeared this year as a little bit more curly. But very flavorful. Not bitter at all this year. So many thanks girls & Cheers!

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Brendon The Smiling Chef April 17, 2015 at 12:29 am
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Angela, your recipes and photos are so beautiful. I realised that I’m also following your instagram page which is so cool. Keep up the great work. Brendon :)

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mountain girl April 17, 2015 at 7:49 pm

I will admit I am a kale hater, however, I loved this recipe! My husband loves kale so I thought I would give this a try. One note I would like to add is related to the cooking time. I live at 7000 feet, so I think this might have been the factor that effected my cook time. I turned the pan at 10 minutes and then at an additional 10 minutes I started to smell the kale burning. The next batch I tried 8 minutes with a turn then an additional 8 minutes and had great results. Again I am assuming this is altitude related.

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cheryl April 18, 2015 at 1:43 pm

I made these today and after i dried them and put olive oil on them , i put them on a microwave potato chip crisper i purchased at wal-mart for 15.00. In 2 minutes they came out perfect ( on power level 5). Forget the oven !!

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Barbara April 29, 2015 at 6:16 pm

WHAT’S WRONG WITH SKETCHIE?

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Dolores Royale April 30, 2015 at 3:34 pm

I’m baking them as I write. Question: Why the yeast? No other seen adds yeast.

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Dolores Royale May 1, 2015 at 6:02 pm

Never had kale before so I made these according to your recipe hoping I found a crunch snack. I absolutely “hated” them. Far too bitter. Tasted a few then threw out the rest. Guess I don’t like kale.

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Oran T May 3, 2015 at 2:36 am

DR, I think not. You burned them, most likely. If you do not see them as GREEN GREEN GREEN, you burned them.

They must have no darker tint than green, for those who are anti-bitterness. Please, try again.

If you can take them, even a bit more soggy, then do it. As you eat more things (kale, brussels sprouts, propperly cooked cabbage) that CAN taste bitter, but are cooked properly, you WILL become less sensitive to that anti-bitter reaction.

It’s a natural reaction, and is heightened in females- it is meant to ward against poisons, which are mostly bitter. But do not let it keep you from eating good greens.

Please fight on.

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Oran T May 3, 2015 at 2:30 am
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You say that some claim that kale is out of style (or just plain “out”)? Sure they do.

And people have undoubtedly said that olive oil was out, as well.

Same thing with happiness, same thing with good old fashioned water, and all good things.

It doesn’t matter what they say. Kale is tasty and healthy. Thanks for your presentation of how to go about making happy kale chips. Awesome.

Be good.

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katie May 5, 2015 at 12:42 pm
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First time trying kale chips, and let me just say, I could eat these forever! Ate the whole pan right out of the oven, they were so good! The only problem was they came out a bit burnt, but I guess that just means I’ll have to try again ;)

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Gale May 7, 2015 at 7:36 pm
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Tried making Kale chips for the first time and used your recipe- they were wonderful! so glad I found your site, with the baking tips. Amazed that they came out so delightfully crispy.

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Elizabeth Tarin May 7, 2015 at 9:44 pm

Hi just made kale chips for the first time, and tasted them for the first time. I think they came out pretty darn good considering. Which means you’re recipe and directions were perfect. Thx so much! They were a little on the salty sad but I’ll adjust. One question tho….how do they do as left overs? Is there a way to package them and be able to eat them next day?

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Miriam May 12, 2015 at 2:49 pm
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This was wonderful. Baked perfectly the first time. I had a hard time with the dry spices, however; they tasted a bit burnt. Today I let garlic slices sit in the olive oil for about an hour, then used that oil for the chips. Amazingly better than with the powder.

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Andria May 12, 2015 at 3:45 pm
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I didn’t have parchment paper, so I used foil and baked at 275 for the same amount of time, and they turned out perfectly! So yummy!! And, be sure to take your time in step 3…it’s worth it. Thank you for sharing!

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Kristina May 16, 2015 at 7:52 pm

OMG, they were BURNED after 10+12 minutes! I did everything exactly as described. I baked my second batch for 10 minutes only and it came out about right. I can’t believe ovens can vary THAT much. Wow. And it was way way way too much seasoning for me- and i like heavily seasoned food. I must have did something wrong, but no idea what could it have been :(

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Bailey May 16, 2015 at 10:17 pm
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Your tips are so helpful! Made flawless kale chips our first time. Thank you!!!

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Rachel May 17, 2015 at 4:26 pm

Hi Angela,

This recipe looks amazing! I’ve wanted to make kale chips for so long, yet have put it off because I never knew exactly how to do it. So, thank you for this recipe! I’ll be definitely trying it! However, I have one question– I’m allergic to yeast. Is there anything I can substitute for the nutritional yeast? I’m guessing it probably gives the kale that cheesy flavor, but is there anything I can use instead?

Appreciate your help!
Rachel

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Angela (Oh She Glows) May 26, 2015 at 10:58 am

Hi Rachel,

You can leave out the nutritional yeast, but yes it gives it the cheesy flavour so it will taste a little different.

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Joyce May 21, 2015 at 6:39 pm
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Perfect. Thanks for saving me a lot of trouble experimenting!

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Karen Creamer May 21, 2015 at 8:39 pm

I am baking my very first batch using your recipe, so I hope they turn out well. Actually, I modified your recipe and omitted the yeast bc I realized I didn’t have any at the last minute. What is the purpose of the yeast in this recipe? Thanks for sharing!

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Angela (Oh She Glows) May 26, 2015 at 10:54 am

Hi Karen,

The nutritional yeast lends a slight cheesy flavour.

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Sharon May 24, 2015 at 2:53 am
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Just made kale chips using your tips and they are perfect!!
Thanks so much. The tip about making sure they’re dry and then coated in oil I think does the trick :)
Even my fussy 3 year old is munching them down!!

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MJ May 25, 2015 at 2:40 pm

Would this work with beet leaves? TIA

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Ann Bergren May 27, 2015 at 4:17 pm
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Soo good! Perfect recipe! Wondering what kind of red sauce you have in the pic?

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Madison June 4, 2015 at 1:49 pm

What is the best way to store kale chips? If you don’t scarf them all down after baking… I want them on hand for snacks later :)

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AB June 9, 2015 at 7:58 pm
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I had no ‘nutritional yeast’ (don’t know what that is) and no smoked paprika… and I was a skeptic; love my potato chips. But, I made it with what I had, and followed the tips, came out perfectly, and now I am a believer! Trying to be healthier without sacrifice, and this works!! Thanks!

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clair June 12, 2015 at 12:12 am
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Great tips. I do large batches in the conventional oven and microwave simultaneously. Drying the kale after a good rinse is the biggest challenge, in my opinion! It’s worth it’s weight in paper towels, however. I rec’d 2 microwave chip trays as a gift. I am pretty certain they are from the Pampered Chef: they are superb! I never massage my chips but use a misto with either canola or cocoanut oil, just spraying the one side directly on the trays. My microwave does them perfectly @ 2min22secs, if a few of them are not totally crisp, I add another 20 seconds. {don’t let any popping sounds scare you, it’s the oil} In the conventional oven, I do 10-12 minutes @ 350. I store in a zip lock bag with 2 tblsp rice in the bottom. If they seem they are loosing their crispness, I just put them in the microwave for 20-30 seconds on a paper towel prior to serving, and they re-crisp quite nicely!
P.S. A misto is an oil sprayer that you can fill with your own oil instead of paying out the wazoo and disposing of numerous cans of aerosol spray oils like Pam. I’ve been thru a few in my cooking era, and my most recent favorite one is BPA-free clear plastic with a white lid. It looks like a perfume bottle, but does a very good job of spraying after you pump the lid to resistance. I hope this helps. Cheerio

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Jen E June 13, 2015 at 12:53 pm

Good recipe, but oh no one mentions how tough kale is on the system! I spent more time ruuning to the bathroom! Lots of close calls until I figured out the connection. OMG….

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Malory June 13, 2015 at 8:17 pm
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Tried this recipe after several failed attempts at kale chips. These flavors were amazing! my picky veggie eaters (ages 3yr and 5yr) are on their second serving! I added a bit of parm shake cheese to this mix and loved it. Thanks for the great tips! This will be a forever replacement for potato chips in our house!

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Mary June 14, 2015 at 3:05 am
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The seasoning is excellent! I have made these using the dehydrator method and have had great success with several batches. Delicious! Thank you!

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Sylvia alt June 15, 2015 at 10:52 am

I’m going to my garden to pick some kale right now! I’ll be back

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Shawn Campbell June 15, 2015 at 2:58 pm
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Delicious! I made these in a convection oven, only change was 10 mins. turn pan. 5 mins. and then let sit for 3 mins. Thanks so much for your guidance!

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Janelle June 17, 2015 at 7:51 pm
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I’ve been using this recipe for my Red Russian Kale from my garden. The chips have been fabulous and my 13 month old gobbles them up as soon as they are cool. She calls them “cwackahs” (crackers, close enough!). Since I loved the recipe so much, I just tried it with Broccoli Leaves! It works great! I was pulling out my broccoli plants and really didn’t want the leaves to go to waste. They taste just like kale, possibly better. I haven’t decided yet. I’m excited to know my broccoli leaves won’t go to waste. I found storing the chips in a glass container with a sealing lid keeps them crispy for a week or more. Thanks for the recipe!

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Cat June 18, 2015 at 6:58 pm
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Thank you so much for these tips! I’ve never made kale chips but have been wanting to and I finally did last night. They came out great but still had that burnt/too crispy flavor you had mentioned. But I’m not giving up. I’ll definitely give this one another try but probably for 20 minutes instead of 25. Thanks again!! :)

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John June 20, 2015 at 12:14 pm
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Thanks for the 6 tips. These were my first attempt and they truly did come out flawless. Yum!

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Denise June 21, 2015 at 1:26 am
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Hi Angela,
I just made kale chips for the first time from your recipe and they are wonderful; my daughter has just left to buy another bunch of kale.

Thank you,
Denise

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Stephanie June 22, 2015 at 1:35 pm

These look fantastic. I’ve tried them in the past, based on comments from friends, but these look like they may work. Any difference/suggestions on using a baking stone vs. an aluminum baking sheet? I tend to bake nearly everything on my stoneware, but occasionally a recipe will work better on a conventional pan.

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Madge June 23, 2015 at 12:46 pm

Have just tried kale crisps. Failure! Just found your recipe and will have another go! Should have read it before I started!

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Lucy June 24, 2015 at 3:02 am
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I have done kale chips recipes before but my friends didn’t like it. I tried browsing the net and hope to find something that will excite and interest me. Gladly, I was able to read it. I hope to have a better kale chips this time. Thanks for sharing!

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Michel June 28, 2015 at 2:00 pm

Do you have to use the yeast??
I have everything except for the yeast
Thanks!

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Jon July 3, 2015 at 8:41 am
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Great tips. I’d never cooked these before but had a ton of kale from a farm share I bought into for the summer. I didn’t want it to go to waste since I can’t stand more than a handful of kale in my salads, so I needed some other way to eat it. This is by far the best way to serve kale know. They taste remarkably similar to potato chips. Came out perfectly crispy even though it’s my first time thanks to your tips. I just used a general seasoning blend and canola oil though.

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Abet July 5, 2015 at 9:11 am

Hi Angela tried my first baked kale chips. they were crispy alright with very few scorched ones. I didn’t like the taste tho as I only used salt and it tasted bitter. What could possibly remove the natural bitterness of the curly kale. Thanks your tips were great

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marie July 5, 2015 at 1:16 pm

I tore into big pieces, dried well, massaged with oil, spaced them out, and baked them on 300F for 10, rotated, and baked for 12.

And I all tasted is burned.

:-(

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Noelani July 6, 2015 at 11:03 am

I am overflowing with dragon kale and I was wondering how many “leaves” are in a “half bunch” of kale?

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Rebecca July 11, 2015 at 6:37 pm

Super useful tips! I really appreciate this post, as I’ve had problems with sogginess in the past. Going to make this right now. Thank you!

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Manquareiel July 14, 2015 at 1:29 pm

The timing must be off (or the temperature). Thank goodness I’d divided my lovingly massaged kale leaves into two batche because the first half got carbonised!! :-(

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Lisa Zittel July 16, 2015 at 5:29 pm
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Excellent!! So glad I found this recipe first! They were perfect and delicious! Thanks for such detailed instructions. You are right about the 3 minute wait time, nearly impossible! Had to walk away and write this so I wouldn’t eat them all! Thank You!!!!

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Sara July 17, 2015 at 5:45 pm
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I use this recipe all the time now. They are so good! Thank you.

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Cheryl M July 19, 2015 at 10:45 am

What about baby kale? The stems are so tiny…can they be left on?
veggienewbie

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Aneesha July 26, 2015 at 5:52 am
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Superb recipe! I changed the seasoning, added turmeric and ground fennel seeds, turned out very well.

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Link August 6, 2015 at 8:48 am

Thank you so much! the recipe worked a treat and given the strictness of my diet at the moment there’s chips are my saviour :)

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Link August 6, 2015 at 8:49 am
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oops forgot to rate it :) 5 stars!

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Moni August 6, 2015 at 2:47 pm

I was recently in Alaska at a “U-Pick” farm and visited will a lady about kale and she told me about making chips and how her dog waits by the oven door when she bakes them She said she used a oil, vinegar, and spice mixture and was looking to see if I could find her recipe–didn’t write it down! Also, I am allergic–get deathly sick–to both olive oil and coconut oil. Can I use melted butter instead? Don’t like the flavor of vegetable oil! Thank you.

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Barbara McFadin August 11, 2015 at 7:05 am

What is rainbow kale?

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Daiseywonder August 12, 2015 at 12:56 am
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Thank you for posting these tips. FYI…my kale (1st try) was fantastic. Many thanks!

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hyjinx August 12, 2015 at 1:37 pm

Heading to the kitchen now!!

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John August 15, 2015 at 11:18 am
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just stepping in to say that men like Kale Salad too.

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Jezz August 15, 2015 at 4:00 pm

Wow…that went fast…in the country I live we use Celcius instead of Fahrenheit so calculated that it must be 300F is 140C. I dried the Kale well, did everything you said. It wasnt in the oven for 10 minutes and they were all crispy. I was afraid to leave it longer because it would burn. It was nice tho…It took me 2 minutes to get it all down…now I want more ;)

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Queenshaboo August 19, 2015 at 10:54 pm
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Thanks so much for this! I love kale chips but have burnt or soggy-fied it too many times to number. I tried this on some weird flat kale/ swiss chard mix and it worked an absolute treat, the best, crispest green chips ever!

Also instead of paprika I’ve been sprinkling sumac on these, as well as other broiled/ roast veggies and it works a treat!

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Joan August 20, 2015 at 6:14 pm

Tried recipe using my convection oven, did not succeed as oven to hot ! Will try again
without convection.

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Amanda August 23, 2015 at 8:37 pm
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Thank you! I can’t remember how many bags of kale I’ve wasted trying to make chips! I bought a 2lb bag today to sautee and found your recipe. I used my connection oven at 300. This way works!

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Mary August 25, 2015 at 11:49 pm

Hey! I love reading all your recipes, and I’m eager to try them. I’m not a vegan, or even a vegetarian, but I COULD be because I’m not very fond of meat. Hey, did you guys ever notice that people who don’t eat meat are almost always nice people? :-)

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Vanessa August 26, 2015 at 4:11 pm
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I tried it exactly, but they still tasted a little burnt :(

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Kate August 26, 2015 at 6:23 pm
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Mmmmmmm. Just ate these sitting on the balcony in the last of the summer sunshine with a gin and tonic. Delicious. Am trying REALLY hard to leave half for my partner…..

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Judy August 27, 2015 at 6:43 pm

This recipe by FAR has been the best for kale chips. I used the coconut oil and the Herbamore organic blend of seasonings. PERFECT! Thank you for the recipe.

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Deanna August 29, 2015 at 8:13 am

Thanks I’ve never been too crazy about kale chips but the low heat definitely helped. However, I used the convection temperature and they were done in 15 minutes. Glad I was watching them. Turned out perfect!

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Lee August 29, 2015 at 4:37 pm
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All kale is not created equal. Yup, curly kale is best.
Your procedure is just about perfect, but have to watch….
Some batches take 10 minutes on 300 degrees, then oven off and leave kale in for another 15 minutes. Perfection.
Some batches take 10 minutes, turn, 10 to 15 more minutes. Perfection again.
I found that I need to go very, very light on the salt!

Thanks !!

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Jessica September 3, 2015 at 3:20 pm
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Thanks for the most perfect recipe ever!!! I followed exactly except I didn’t have the yeast… However, they turned out awesome! Crisp, tasty and perfect! Thank you so much! Love when a recipe actually works! :)

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Heathere September 7, 2015 at 9:05 pm
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This recipe is amazing! Hard for me to share them……usually finish them as they dry on the dehydrator. Thank you for sharing. I rave about it to anyone who will listen.

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Joyce September 8, 2015 at 7:45 am

yummm!! I’m in the process of making the chips and I’ve already eaten half of the first batch.

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Brenda September 9, 2015 at 3:52 pm

After only one round for trial and error. I played around with my first batch because if there is one thing I know, is that having a 1950’s stove, my oven doesn’t eat like a modern day oven. I se the oven to 300*and set my timer for 10 minutes to turn the pan. When the buzzer went off and I opened the door, it was too late. They were already burnt. So I tossed’em out started on round two. So I adjusted my oven to 250* degrees and then set my oven timer for 5 minutes. When the timer went off I turned the pan and set it for another 5 minutes, and whooolaa! So now I have it down pat. Thanks for the basic foundation recipe.

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Brenda September 9, 2015 at 3:53 pm

Sorry for not proof reading for typing errors above! Thanks for reading between the lines

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Karla September 13, 2015 at 9:17 pm
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I picked my Kale, came inside and looked for a recipe. Wow I found 6 Tips for Flawless Kale Chips + All-Dressed Kale Chips recipe. So I tried it. This is the best recipe and tips I have tried. I did less hot spices to my taste but the timing was perfect. Next time a little dill weed might go in. Thank you Karla

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Arleen September 18, 2015 at 11:56 am
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These worked just right. Thanks!

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Cathy September 23, 2015 at 8:00 pm
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Thanks for the great tips! I made kale chips today for the first time. I followed your instructions to the letter and they were delicious! My husband even liked them.

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Robin September 25, 2015 at 8:12 am
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I have 2 batches in the oven, love them! One batch has sea salt and fresh lime juice squeezed on them. I usually shut the oven off after 20 minutes and let them sit another 15-20 minutes. Thanks!

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Cndy September 26, 2015 at 9:54 am

how long do you put them in a dehydrator and at what temp? I want to try that.

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Maria September 28, 2015 at 10:19 am

I stumbled across this when looking for a way to perfect kale chips. My mom recently attempted and don’t get me wrong she is an amazing cook but they did not turn out. Let’s jus say I ended up outdoing her by following this recipe. I made a huge batch and left the house, came back and they were all gone! Thank you!

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Maxine October 1, 2015 at 12:54 am

easiest way to massage the oil into all the crannies is place kale and oil in plastic bag.

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Yoly October 1, 2015 at 11:58 pm
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Thank you for the tips. I definitely cooked mine at 300 degrees F and I didn’t notice any burnt taste to them. I also used the racks for my dehydrator and that helped me cook a bigger batch at a time without needing to turn it (15 min/batch).

When I took this to church for our Bible study, everybody liked it. And the pastor later said that they really tasted good even though he’s not supposed to admit it because he’s a man. :-)

The next day, some of them were not as crispy so I put them back in the oven for a few minutes as an experiment. It worked! They got crispy again.

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Susan October 6, 2015 at 11:09 am

My husband cannot eat yeast…why do you use it in the kale chips seasoning? Is there a substitute I can use?

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dukes October 10, 2015 at 12:27 pm

Have never tried kale, but received a whole lot of it in the bountiful basket and didn’t know what to do with it. Yum thanks for the recipes.

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Donna October 10, 2015 at 6:40 pm

I just found your recipe for Kale chips and just wanted to say THANK YOU!. This was my first time making them and my family LOVED them. Thank you for the tips to make these delicious chips. I will be doing this again.

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Andrea October 14, 2015 at 12:39 pm
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I used convection bake and only had to bake them 10 minutes, they came out delicious. I’m definitely making these again.

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Joan October 14, 2015 at 9:08 pm

These are so tasty. Super fast and easy with my dehydrator. I’m making a jar of spice mix just for these so I can make them even faster. I can’t get enough. I buy Kale from a roadside stand. Whole plant $2.

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The Green Queen October 17, 2015 at 4:22 pm

Great recipe. A tip for those who can’t eat all the kale chips they make: 15 seconds on a paper plate in a microwave crips them right back up. YUM!

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Katherine October 20, 2015 at 4:48 pm
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Best kale chip recipe I’ve tried! The low heat seems to really work the best! Making this again for tonight’s snack! Thank you for helping a novice!

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Rebecca October 22, 2015 at 7:51 am
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This is a fantastic recipe. I’m using the convection at 150C for a total of 20mins. I rotate my pan half way and I’m left with kale chip perfection! There is no need at all to flip or toss the chips around half way. Thank you so much for all you do! The detail of this post is really wonderful!

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Mairead October 25, 2015 at 8:19 am
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Thank you for your yummy recipe. My husband totally loved these.

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Sylvia October 26, 2015 at 4:06 am

Hi, the recipe sounds delicious, just wonder what if there is a brand name for the nutrional yeast. I live in Europe (the Netherlands), I’m not sure I can buy it over here.

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Ali October 26, 2015 at 6:49 pm
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Perfect kale chip recipe!!

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MN Mama October 27, 2015 at 8:38 pm

Ok, I followed your directions to the “T”. But , I think that it didn’t come out like it should have because I didn’t use ENOUGH kale. I was worried i would put too much on the tray (as you said you have done in the past). So it was WAY to spicy. (And I LIKE spice) and the end product was almost dust like. Almost all of it disintegrated. What was left wasn’t really edible cause of the overload of seasoning per kale amount. I will try again and seek to perfect it. I don’t like kale, so I am looking for a way to add it in to my new diet. A suggestion? It would be helpful with this type of recipe to add the weight of the kale you used. That would make things easier when trying to figure out what a Half is! Thanks for sharing and I hope I have success with this soon!-MN Mama

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Rosalie October 28, 2015 at 1:54 pm
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First time I’ve ever bought Kale . . .
And made chips! WOW . . . Delicious and really spicy and crisp

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Rosalie October 28, 2015 at 1:55 pm
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First time ever had Kale, let alone made chips!
WOW . . . delicious

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Katie October 28, 2015 at 8:17 pm

Hmmm… not sure what went wrong but mine ended up like paper thin, dried leaves…just super dry and crumbled apart in your mouth. Not chewy in the slightest. Oops.

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MN Mama November 1, 2015 at 5:19 pm

Mine too!!! See comment above by me….You are not alone! ;)

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Anecia October 29, 2015 at 8:32 pm

Thank you so much for you Kale Chip recipe! Of all of the recipes found, this is the BEST!!!!!!

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Rachel Uhrich November 3, 2015 at 12:51 pm

So I just cooked up a batch, I started off with 10 mins at 300 degrees but after the 10 minutes it smelled like they were burning. I pulled them out and they shrunk tremendously! is this just because of my oven or is something else wrong?

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Amanda Palaniuk November 18, 2015 at 3:51 pm

They will always shrink a lot. As long as they aren’t burnt they are turning out properly. I keep an eye on mine closely and if they seem to be getting too dark I will turn the oven down by 50 degrees.

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Jennifer November 4, 2015 at 4:34 pm

This recipe tastes great raw as a salad too! I just had to sample it before baking. I think I’ll use this as a kale salad recipe too!

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Sarah November 8, 2015 at 1:40 pm
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Keep an eye on cooking time. I have a KitchenAid gas oven. Followed every step, except cook time. At 300 degrees fahrenheit on convection bake, mine were almost done at 10 minutes. I kept in for 3 more, and they were perfect — 13 minutes total.

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Diane Schuyler November 8, 2015 at 10:02 pm
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Made this All Dressed Up Kale Chips recipe today and it was really, really good! I followed the directions exactly, and used the convection bake feature on my oven. It was so easy and absolutely the best kale chips I’ve ever tasted.

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Seb & Nina November 11, 2015 at 2:35 pm
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Made these just now. Oven set to 130 degrees for half an hour and came home to wonderful crispy kale chips. Perfect, thank you for the recipe.

Yummy

that’s the end of it ;-)

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Debbie G November 12, 2015 at 1:05 pm

Since I don’t have a salad spinner, after washing the kale I put it into a clean pillow case, tied the open end with string, and put it into my clothes dryer on “air dry”. For 5 minutes. Works like a charm!

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Iloon November 14, 2015 at 7:29 am
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What a great recipe. I even gave it to my vegetables-avoiding-boyfriend who absolutely loved it and stole a bit from my plate! I was just wondering, does it keep any nutritious value? I know it’s a great substitute for normal chips but I was just wondering :)

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Amanda Palaniuk November 18, 2015 at 3:48 pm
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Just wanted to let you know that I use this recipe and method at least once a week and I’m completely obsessed. They very rarely make it from the pan on top of the oven to a bag for later. Thank you for posting this!

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Colleen November 19, 2015 at 11:54 am

Has anyone tried the same recipe but in the the microwave takes seconds and never fails!
colleen

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Colleen November 19, 2015 at 11:59 am
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Has anyone tried this recipe but used the microwave? Takes seconds and crisps flawlessly. If your not sure about just do a few pieces to try it. Colleen

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tia cortez November 20, 2015 at 4:36 pm

I have never tried kale before and i made this just now and after 10 minutes..i went to turn and rhey were already done. In fact…so done that they were flat flat flat and was like biting into super dry leaves during fall time or like thin paper. It was so weird. What did i do wrong????

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MochaBean November 27, 2015 at 9:26 pm

I normally don’t post on these, but I just wanted to say thanks for the recipe and tips! I just tried my first batch and it came out PERFECT.

Sincerely,
One Happy Vegetarian

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Lynn Esser December 6, 2015 at 4:53 pm
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Based on the fact that they charge $6 per minuscule bag at the store I was anticipating a very difficult process and time consuming process. 100% success on my first try from the recipe in your cookbook. Yum!

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Kathy @ Merriment Design December 16, 2015 at 2:20 pm
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I’ve burned many a kale chip in my day and I just tried your method and it totally works! My kids and I thank you :) My 3YO and 6YO kids loved them!

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Connie December 22, 2015 at 7:39 pm

Your recipe uses adult curly kale. However, my mom came home with a container of baby kale and announced that she wants to use baby kale to make kale chips. Has anyone ever made chips with baby kale? Are there any recipe changes, or other potential issue(s) to consider, when making chips from baby kale?

Thanks so much for your help.

Connie

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Caroline December 23, 2015 at 5:38 pm
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Fantastic tips that really made a world of difference for me. They turned out so crisp…perfect. Thanks so much for sharing!

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Mia December 28, 2015 at 4:22 pm
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Omg these were FLAWLESS. I was skeptical, but these are hands down the best kale chips I have ever, ever made. I’m tempted to go make myself another batch because I downed the first batch in like 5 minutes. SO GOOD.

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alex December 29, 2015 at 9:52 pm
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Thanks for your great tips – perfectly crispy kale chips on first attempt :)

I used what seasoning I had and it was still awesome – turmeric, black pepper, Japanese chilli powder, grated fennel, cumin powder, Massel veg stock powder.

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Lynmar2 December 31, 2015 at 12:59 am

Have never tried making kale chips before and decided to try this recipe. They turned out PERFECTLY!! Thank you.

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james January 3, 2016 at 1:20 am
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Why nutritional yeast? I’ve successfully made kale chip without it. I’ll use it if there is good reason to.

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Sylvie January 6, 2016 at 8:45 am
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I really love them.
Thank you very the recipe, I have made them a couple of times.
Haven’t found anyone who doesn’t like them.

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Lisa R January 6, 2016 at 11:02 am
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This recipe turned out really well. One of the guys at work brought in a bunch of kale from his garden and no one was taking any so I felt compelled to take some and do something with it. I haven’t made kale chips for awhile because they always turned out burned or soggy or something. I happened to have some nutritional yeast in the cupboard (I think that’s what it was) and it added a somewhat savory flavor. I added a bit more olive oil than your recipe called for and I think it helps them stay crispy longer. I’ve had them in a wide-mouth ball mason jar for 3 days now and they’re still crispy.

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heather January 6, 2016 at 4:18 pm

I didn’t add yeast is that why my kale sucked?

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Kely January 8, 2016 at 1:06 am
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Best kale chips ever!!

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AJ January 12, 2016 at 8:54 pm
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Hi and thanks for the tips. My biggest issue is how do you store the Kale Chips after cooking and keep them crisp. They always seem to go soggy and chewy if you put them in an air tight container etc… Do you just keep them out and not cover them? I know they are so good, that there are not often many left over after a few mins, but I am trying to make a batch for the week! Thanks in advance.

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Jaid January 13, 2016 at 12:22 am

How do I store the chips to eat over a few days? Thanks :)

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Lucie January 14, 2016 at 8:17 pm
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OMG. I may never eat potatoe chips again! Used hungarian paprika which has a kick, so no chili powder needed. Will take a bowl to the next appetizer party. Thanks!

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Jack B January 18, 2016 at 12:56 pm

I buy kale for my smoothies, but never made chips! Yet this is sounds so delightful and irresistible, I simply must give it a try…:)

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Connie January 23, 2016 at 2:00 pm

Loved this recipe! First time ever to try to make kale chips and glad I went with this recipe. I did leave pieces of the thick stem in and liked it too. Added oil, salt, turmeric, paprika. Can’t wait to try with other spices. Will make several batches to eat while watching football tomorrow. Thank you!

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Venus Meredith January 25, 2016 at 10:18 am
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Thank you, thank you so much! I have been trying to make good Kale Chips for a while. Dah I never thought about turning down the temperature on the oven. These things were crazy good!
I tried one batch with your spice mixture and it was very good. Well I have been into lemons (I fried some lemon slices and oh my goodness so good) so I used some lemon pepper and wow!! Very, very good!! (I like lemons though).
Also tried some spinach chips. Awesome sauce!! You prepare them like the kale but you don’t bake as long the kale chips I did about 16 minutes in my oven on 300 degrees turning the pan half way through.
Again thank you

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Autumn R January 25, 2016 at 8:16 pm
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These are awesome! No more burnt kale chips! ha! Thank you :)

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Carrie January 27, 2016 at 8:08 pm

Wow! Excellent recipe. Just pulled my chips out of the oven and my family has eaten almost all of them. They are perfectly crisp. I sprayed olive oil on the leaves with a refillable cooking mister ( “Misto”) to get a lightly oiled chip. yummm!

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Faith Currant January 29, 2016 at 10:47 pm

This worked great — they turned out perfectly. Thank you!

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theresa February 8, 2016 at 3:08 am

Fahrenheit! America in soo many ways soo behind the times and insular. Most of the world uses metric now at least give the equivalents if you want to be a world citizen.

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Dean February 10, 2016 at 10:53 pm
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Thanks for this recipe. I’ve been wanting to make kale chips for a long time because they’re so expensive to buy. I used just over half of the spice mixture as given and even that was too much seasoning. Next time I’ll add a bit more nutritional yeast and much less of everything else. I found the spices really masked the taste of the kale. I guess my oven runs hot because after 10 minutes at 300 degrees they were almost done. I rotated, cooked for another 7 minutes and they were done. Thanks again!

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Leeanne February 12, 2016 at 5:28 am
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OMG – They worked! My family groaned when I said I was going to try them again after many failed attempts. I followed your tips and this time they were great. Tasted like crispy seaweed snacks you can buy in the UK. Thanks!

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Katclo February 16, 2016 at 5:39 pm

What is nutritional yeast? Is it the same as yeast for bread?

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Angela Liddon February 25, 2016 at 5:01 pm

Hi there, what a great question! The two types of yeast are actually different: the yeast used in bread is what’s known as “active” yeast, and it works as a leavening agent (helping your baked goods to rise); nutritional yeast, on the other hand, is an “inactive,” dead form of yeast. Nutritional yeast is great for lending a cheesy, nutty flavour to vegan recipes, and is also rich in protein and often fortified with B vitamins. I love adding it to sauces, gravies, and dressings, or sprinkling it on popcorn or garlic bread. Hope this helps! :)

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Zack February 16, 2016 at 7:37 pm

Really appreciate the tips! The chips were delicious!

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Nithya February 21, 2016 at 9:01 pm

Yummy and inviting chips.. I am planning to try it today.. Thanks for your wonderful tips..

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SirAgent February 22, 2016 at 1:53 pm

From the empirical scientist that I am, also one on a very limited fixed budget…
1) So the salad spinner and/or abundant paper towels are unlikely components to my method, in lieu I use a clean (i.e., washed with vinegar) beach towel, just roll up the kale in the towel, gently squeeze, and roll out nice, dry kale…
2) I use a very large bowl having a sealing cover to coat my dried kale with olive oil, and whatever other seasonings I like at the time, cover, then I work my appetite by generously shake the bowl, thoroughly coating the kale, and getting the heart rate up….
3) Lastly, to avoid standing over the oven eating the chips, I rotate between two or three baking sheets of chips…that way Another Rascal In The House May Eat The Igneous Kale…it’s all in the ARITHEMATIK!

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Wiliam Covington February 22, 2016 at 7:11 pm
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Thank you so much for this! Thanks to you my first ever attempt at kale chips was a resounding success.

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Angela Liddon February 23, 2016 at 4:43 pm

Hi Wiliam, that’s great! So happy to hear your kale chips turned out. :)

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Wendy March 6, 2016 at 4:15 pm

This recipe worked! Perfectly crispy and NOT burned kale chips! Thank you!!

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Jeff Watts March 7, 2016 at 2:21 am
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Great tips, first time I’ve had Kale Chips actually work!

New one I added, a desert Kale Chip… coconut oil, xylitol and cinnamon! Tastes great!

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Angela Liddon March 10, 2016 at 9:14 am

Hi Jeff, glad you found this helpful! Those dessert kale chips sound delish – I’ll have to give them a try. Thanks for the inspiration!

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Ivy March 10, 2016 at 2:29 pm
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Used your spice mix and made a fabulous bunch of kale chips! These were very yummy!

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Angela Liddon March 11, 2016 at 7:37 am

Yum! Great combination, Ivy. Enjoy! :)

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Tanya March 13, 2016 at 4:15 pm
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Thank you so much for this recipe! I’ve also tried for the longest time to make the perfect kale chip and gave up. so happy you figured this out!

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Angela Liddon March 17, 2016 at 4:37 pm

I’m so glad this helped, Tanya! :)

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Jonette Bumgarner March 16, 2016 at 9:18 am
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I love. Love. Love! Your recipes. I’ve been wanting to try kale, and searched through dozens of recipes before I found yours. I just happened to have all the necessary ingredients, so I set to work with my freshly purchased bag of chopped kale. I put the kale into a large produce bag, and then sprinkled in the coconut oil. I shook the bag vigorously, and kind of mushed it around a little bit with my hands. All the leaves appear to be coated. I then sprinkled in the dry ingredients, and shook the bag again, distributing everything evenly. It all looked really good when I dumped it out on the pans. Kale is now the oven, and I can smell that wonderful aroma. I might not make it through the entire baking time.
Okay, I managed to make it through the entire baking time. Oh. My. Goodness! Have you ever tried to text while hanging onto the baking pan with one hand and eating with the other and texting with your nose? These are wonderful! The next time I make please, and there will be a next time, I will use my cajun spice on them. I must go now. I have two pounds of kale chips to eat. I mean put away!

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Angela Liddon March 17, 2016 at 4:11 pm

Haha! Sounds like you’re definitely enjoying the kale chips, Jonette – I’m so glad! :)

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Victoria March 18, 2016 at 3:41 am
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These were perfect and delicious, my neighbor has these massive kale plants he didn’t know what to do with so I found this recipe and made chips all afternoon, not one failure! Simply scrumptious and sooo moreish and enough for everyone, will do it again tomorrow! Thankyou so much for this recipe :-)

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Angela Liddon March 18, 2016 at 1:39 pm

That’s great, Victoria! Enjoy the kale chips :)

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Janet March 18, 2016 at 4:00 pm

Yummy!!! I brought a bunch of kale to put in my salad, but had allot left over. I went in search of kale recipes and came across this one. I made a small batch since I wasn’t sure if they would turn out OK. OMG….they were wonderful and I ate them all. Going to make more very soon.

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Angela Liddon March 18, 2016 at 6:39 pm

Glad you enjoyed them, Janet!

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Anna March 18, 2016 at 8:09 pm

What do you mean when you say rotate the pan? Move the chips or just move it positions?

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Angela Liddon March 25, 2016 at 1:52 pm

Hi Anna, you don’t need to worry about moving the chips themselves – just turn the pan in the oven, so that you get an even bake! :)

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Aluce March 24, 2016 at 6:25 pm

I tried to make kale chips I ended up burning them. I’m using airfryer. Small quantity I cook because it’s only me eating .i didn’t change the setting it was in 180 c for 10 then reduce to 6min. Three times I burnt. Them. Till I change to 150c for 4 to 5 minutes and presto it’s perfectly cooked. I put bit of olive oil and a pinch of free range chicken powder. Leaves we’re still green and crunnnnnnnchie. Love it.

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Kayla March 25, 2016 at 9:52 pm

Hello there
I was wondering if you had any issues with storing the kale chips after it has been cooked? Does it get soggy when its in a bag for a few hours?

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Angela Liddon May 13, 2016 at 9:02 am

Hi Kayla, To be honest, kale chips are best served and eaten right away—they don’t seem to retain their crispiness very well no matter how I’ve stored them. I tend to leave the batch on the pan and snack on them throughout the afternoon or evening. However, you can also try reheating them in the oven to crisp them back up. (I would try about 5 to 7 minutes at 300F, then let them crisp up on the pan for a few minutes more.) If you give it a try, I hope that helps!

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Becky April 3, 2016 at 5:30 pm
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Best kale chips I have ever made. Greek seasoning was also good on them.

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tracey lee April 7, 2016 at 4:28 pm

Never tried kale before, and neither has my kids. The first batch I did a skillet chicken Caesar and kale dish and my kids picked out the chicken to eat. So, tonight I’m trying the chips. I laid them out on the sheet on top off oven with it on and door opened and they dried in about 15 I kept mixing and wiping w my hands. I am waiting to try them now. I hope I didn’t use to much oil.

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Angela Liddon April 8, 2016 at 1:39 pm

I hope they turned out for you, Tracey! I’d love to hear how you like them.

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Bunny April 9, 2016 at 2:04 pm

Thanks for the tips on kale chips. I have so much kale in my garden and I don’t know what to do with all of it!!!! These sound delicious

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ed April 11, 2016 at 12:33 pm

you can get the same results by putting kale in microwave for 2 minutes.

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Gail Snowden April 17, 2016 at 12:45 pm

Followed your directions for my first attempt of making kale chips. Great experience, and tasted great (used a Ranch Seasoning—powder). Now making another batch. Thanks for the tips.

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Angela Liddon April 18, 2016 at 9:51 am

I’m glad the tips helped, Gail. Enjoy the next batch!

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Jamie April 29, 2016 at 6:56 pm
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Thank you so much for this recipe. My chips came out absolutely yummy!

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Angela Liddon May 3, 2016 at 12:00 pm

So glad to hear that, Jamie! Enjoy!

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Laurel Robinson April 29, 2016 at 7:24 pm
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This recipe was super. Since its Passover, I left out the yeast and the kale chips are crispy and really tasty.Thanks so much. The other fun bit is that I have a big dog who is fed naturally with home made food, she also loved the kale chips!!

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Angela Liddon May 3, 2016 at 12:00 pm

Haha, I’m glad the kale chips were a hit with everyone, Laurel — two-legged and four-legged family members alike! :)

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Sandi May 1, 2016 at 12:32 pm
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I am making my second batch today! Thanks for all the great tips. It works perfectly when you follow all of the tips.
I wanted to share that I used red kale, spun the kale in a salad spinner, Coconut Oil spray, one side only, and Garlic Bread Sprinkle. Totally delicious! Totally easy!
Thanks for sharing!!

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Angela Liddon May 3, 2016 at 11:30 am

Thanks so much for sharing, Sandi! I’m really glad the kale chips worked out so well for you and that my tips helped!

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sue May 1, 2016 at 10:16 pm

Kale: good and good for you! Just for information: all yeast is fungus, if a person has an over growth, or “imbalance”, known as candida albacans. From experience I speak! It will make you very sick. Eat well, Be well!

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Marianela May 3, 2016 at 12:30 pm
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Best Kale chips EVER!!!! Thank you so much for sharing! :)

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Nicki May 5, 2016 at 5:55 pm
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Bless you for doing all the research & trials to create perfect Kale
Chips. Had to fix a 2nd batch immediately for my husband to gobble up. As a junk food junkie I never thought I’d her him say “hell with Lays, Doritoes, all of them. Make kale chips & put in quart containers. Hmmmm. I’ll try but wonder if they will last long enough. LOL. Thank you. Now I need to find your book!

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Angela Liddon May 5, 2016 at 7:09 pm

Haha, that’s awesome, Nicki! Your comment definitely made me smile. I’m so glad he’s enjoying the kale chips so much!

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Heather May 15, 2016 at 1:29 pm
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Just wanted to thank you for this recipe. I wanted to try kale chips, but was afraid I wouldn’t be able to get it right. Your tips for cooking them resulted in perfect kale chips on my first try. I haven’t tried the seasoning yet because the first batch I made I opted to go with just salt. Can’t wait to make some more and play around with the seasonings. Yours sounds delicious so I will start there and then get creative with my own combinations. Thank you!

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Angela Liddon May 19, 2016 at 8:43 am

I’m am so happy to hear you found this post helpful! Have fun experimenting with the flavours, Heather :)

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Louise May 23, 2016 at 6:16 pm

How much is a “bunch of kale” ? I have tons of kale in my garden that I need to find a use for. But, not knowing the actual quantity makes it hard not to get too much or too little of the other ingredients. If I could get an estimate in “cups of kale” or “ounces of kale” that would be most helpful.

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Heather July 9, 2016 at 6:13 pm
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I agree. My garden is overrun with kale, so I washed what I thought was maybe half a bunch and it turned out to be 3 trays. Had to eat them all!!!! yum!

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Julie Burkholder May 24, 2016 at 11:03 am
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Very good recipe. Kale chips were light and crispy. Couldn’t stop eating them. Thanks for sharing your tips.

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Angela Liddon May 24, 2016 at 12:26 pm

I’m glad the chips turned out well, Julie! :)

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Lyn McDade May 27, 2016 at 9:50 pm
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The best kale chips ever. Thanks for the recipe. We did ours in the dehydrator.

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marge May 31, 2016 at 10:06 am
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To store – I cut down a paper grocery bag to about 8 inches, line it with paper towels( place extra on bottom to absorb excess oil) and then insert that bag into a plastic grocery bag in case the oil seeps through! The kale stays crispy for at least 3 days and I leave it open on my counter so I can reach in and help myself when ever I feel the urge (which is all the time)!

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plasterer bristol June 5, 2016 at 11:31 pm

great recipe. Thanks for sharing. Simon

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Jess June 21, 2016 at 8:52 pm
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This recipe was foolproof. I ate half the chips just removing them from the pan. SO delicious. Thanks!

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Angela Liddon June 22, 2016 at 1:47 pm

I’m glad the kale chips were a success, Jess!!

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Tarka June 23, 2016 at 3:45 am
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Thank you for this fabulous recipe. After wasting a trolley-load of kale in the past trying to bake chips, I had nearly despaired. You have finally delivered the ultimate recipe! I baked 4 trays on Tuesday and need to bake more already – my 12 year old son is hoovering them up!

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Angela Liddon June 23, 2016 at 4:11 pm

Wow, sounds like you have a kale chip fan on your hands! Haha. I’m so glad these tips helped you out, Tarka. Enjoy!!

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Peter Best June 27, 2016 at 3:20 am

What about giving metric equivalents for quantities and Celsius for temperatures? There are only two countries in the world that use Imperial weights and measures and fahrenheit temperatures – the US and the UK. All the rest of the world is metric and Celsius. It might be the case that you have no wish to have people outside the US and the UK take an interest in your recipes, but if that’s not so, please save thousands of readers the trouble of reaching for their conversion tables by doing it just once yourself.

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Terri July 1, 2016 at 12:43 pm

Just made my first batch of kale chips but I hadn’t found your site until now. Your tips seem to solve all my issues. I have one question: I use a dehydrator and unless I’m drying jerky, I set my temps at 95 degrees (for all fruits and veggies… including ‘leathers’ aka fruit roll ups). I can’t seem to find directions on how long to dry the kale at 95 degrees. What do you think?

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Judy July 2, 2016 at 9:25 am
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Thank you, thank you, thank you! I’ve been making kale chips for a few months but could not find that sweet spot between crispy and burnt. Your tips did it!

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Angela Liddon July 4, 2016 at 10:59 am

Yay! Glad they helped, Judy!

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Joy July 3, 2016 at 5:24 pm

I really appreciate the recipe, have experimented and not succeeded until now. My husband loves the kale chips!

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Jane July 23, 2016 at 12:40 pm
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I made these, at another commenter’s suggestion, in a 350 deg. convection oven for 11 min. and they were PERFECT. My daughter and I didn’t even wait the 3 minutes to let them cool; we stood at the counter and ate the whole pan. DELICIOUS!!!

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Angela Liddon July 25, 2016 at 1:58 pm

So glad to know that worked out so wonderfully, Jane! Thanks for sharing. :)

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Ruth July 23, 2016 at 9:13 pm
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Wonderful kale chips! Taste good and are crunchy❤️ Easy to follow instructions??
Thank you for sharing?

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Angela Liddon July 25, 2016 at 1:47 pm

So glad you found the recipe helpful and tasty, Ruth!

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Linda July 31, 2016 at 3:36 pm

My question is….what do you store the chips in, and how long will they last…i would like to make a batch and take them travelling with us….

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Anne August 2, 2016 at 1:25 pm

Not sure what a 1/2 bunch of kale means, that’s not really a measurement…

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Eileen August 18, 2016 at 5:18 pm

Thanks for your tips. I finally made kale chips that are delicious. I agree with that low temp is a key!

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Janna August 24, 2016 at 4:23 pm

Great info. Kale is drying and I can’t wait. No more soggy or burnt chips for me.

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Angela Liddon August 25, 2016 at 3:10 pm

Hope you enjoy the finished product, Janna!

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Susan August 27, 2016 at 11:49 am

Pampered Chef has a funny plastic rubber thing to make chips in the microwave. I’ve tried it and it’s as good as baked and much faster. I make them for company as appetizers. The Pampered Chef thing advertised as for potato chips. Those were not satisfactory.

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Linda August 27, 2016 at 2:05 pm
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Hi great recipe. I used convection oven @ 300 & it worked great. Only cooked it for total time
Including wait time 17 min. Linda

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Angela Liddon August 29, 2016 at 10:08 am

Thanks for sharing, Linda!

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Liz Rondelle August 28, 2016 at 7:55 pm

VEGANISM note to parents. My son has been a vegan for half his life. At first I was concerned about this decision, thinking it was too extreme. Well, 18 years later, not only is he well and happy but has just qualified for the Boston marathon. The trick is they need to know
something about nutrition. If they’re knowledgable, it’ll be all right. And maybe end up a fabulous cook like my son or Angela. Tip on kale chips: make sure they’re very dry and if
you live in the monterey California area use the vegan bacon olive oil. SOOOO good!

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Donna Sorrento August 29, 2016 at 1:39 pm

This recipe sounds so good. What is the best way to store kale chips so they stay crunchy? Thank you.

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Angela Liddon September 14, 2016 at 3:08 pm

Hi Donna, In all honesty, kale chips are best served and eaten right away—they don’t retain their crunchiness very well no matter how I’ve stored them. I tend to leave the batch on the pan and snack on them throughout the day. If you do store them, you can try reheating leftovers in the oven to crisp them back up. (I would try about 5 to 7 minutes at 300F, then let them crisp up on the pan for a few minutes more.) If you give it a try, I hope that helps!

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Linda K September 15, 2016 at 2:35 pm

I leave my chips in an open container on the counter. They stay crisp for days! Every time I pass by, I eat a handful.

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Deanne Mineau August 29, 2016 at 2:49 pm
Recipe Rating:

Hi, I tried the kale chips, and they turned very dark, looked unappealing, and tasted uckky. Next batch, I took out while they were still green, after about 5 minutes, let them cool and ate them as a salad. I think i’m not meant to have homemade kale chips…..Great recipe, perhaps, but sad results.

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Lisa Harmon August 30, 2016 at 6:34 pm

Delicious .. I’m put spike seasoning on mine .. Couldn’t stop eating them !

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Sabrina September 8, 2016 at 7:00 pm

Thanks for the tip!

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Noreen September 15, 2016 at 10:44 am

Hi I am about to go try your kale chips recipe but am wondering why it calls for yeast.

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Angela Liddon September 15, 2016 at 3:33 pm

Hi Noreen, Great question! Nutritional yeast is great for lending a cheesy, nutty flavour to vegan recipes, so I love sprinkling it on kale chips. It’s different than the yeast used in bread (which is what’s known as “active” yeast and works as a leavening agent).

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Linda K September 15, 2016 at 2:39 pm

I don’t use all the spices–just a sprinkling of sea salt. I bake at 300 degrees for 15 minutes. I also cover my baking sheets with parchment paper–when they cool down a bit, I pick up the paper and dump them into a bowl. Put the paper back down and bake another sheet full. I store them in the open bowl on the counter and munch on them for the next week–never get soggy, but stay crisp.

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Angela Liddon September 16, 2016 at 5:32 am

Thanks for sharing, Linda!

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C September 17, 2016 at 12:09 am

I just made these and after less than 10 min in the oven at 350F they were burned to a crisp :( I don’t feel like the work that goes into making these is worth the end product. :(

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Liz September 17, 2016 at 5:48 am
Recipe Rating:

Amazing! It’s my first time trying kale crisps, and I nailed it! My daughter, husband and I are fighting for the crumbs as I type! Thanks for the great recipe!

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Angela Liddon September 19, 2016 at 2:49 pm

Awesome, Liz!! So happy they were a success.

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am1 September 17, 2016 at 5:29 pm
Recipe Rating:

This recipe worked perfectly for me! I roasted the kale per the instructions at 300 degrees in my electric oven for 20 minutes total, rotating the pan once. I will personally cut back on the seasoning next time and just do a light salt and pepper. I’m so happy that my mom-in-law sent me this recipe because my past kale chips effort were a soggy and burned failure.

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Valorie October 4, 2016 at 6:06 pm
Recipe Rating:

Thank you, great added twis to my boring roasted kale.

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Linda October 11, 2016 at 2:52 am

Hi,

I want to try to make kale chips for the first time, but I got stuck with 1/2 of bunch. I havr kale growing in my garden so thwt font come in bunhes :D How much really is that in grams approximately? Thank you!

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Bonnie Harris October 15, 2016 at 2:08 pm

Hi Angela, thanks for the Kale chip recipe all dressed up. I don’t have any nutritional yeast any other suggestions? And ,how would a bit of mustard powder do to the flavor?
I tried to do them before in the dehydrator but I could not get the seasoning to stick, do you still oil them and mix the seasoning the same way and then dehydrate them?
My seasonings always fell off.
Can you also send me your recipe for roasted chickpeas and are they so hard that they can hurt your teeth when you eat them?
Appreciate you bunches, Bonnie

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Bonnie October 15, 2016 at 2:29 pm

When reading through the comments Copernikus wrote about silica gel beads that have a color indicator. Does anyone know where I can buy these? Thank you

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Bethany October 17, 2016 at 10:17 pm
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Best Kale Chips EVER!!!

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Deb October 20, 2016 at 6:14 pm
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love these! very easy and yummy.

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Jen October 23, 2016 at 6:35 pm

These turn out perfect every time! Believe it or not, I store my kale chips in a brown paper bag and just fold the top down a couple times. They stay crispy for a few days!

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Kalpana October 27, 2016 at 1:21 am
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Hi ! Awesome recipe you have shared with us, healthy and delicious Kale chips. Would love to read more recipes using Kale. Thanks and keep sharing :-)

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Esther.P October 27, 2016 at 5:33 pm
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God gave us many good things to eat but I couldn’t understand why he gave us Kale. So after trying your Kale chips, I get it. Thank you for very good instructions and explanations.
Yay for Kale chips!

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Angela Liddon November 1, 2016 at 10:37 am

Haha, you’re so welcome, Esther! Enjoy that kale ;)

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Katherine October 28, 2016 at 12:03 pm
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These are awesome! I was out of onion powder so I had to omit this ingredient but they were still delicious! The taste is night and day compared to store bought kale chips from the natural food section at the grocery store. They don’t even compare. Needless to say, they did not last five minutes!

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Angela Liddon November 1, 2016 at 10:24 am

I’m so happy you enjoyed them, Kathrine!! (They don’t last long in our house, either, heh)

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Nadine B October 30, 2016 at 7:40 pm

Hi,
Is it normal that it tastes bitter?!
Or not, what could it be?!
Txs

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Libylou November 7, 2016 at 8:44 pm
Recipe Rating:

Very bitter tasting but made nice crisp chip Anyway to avoid bitterness?

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brenda November 13, 2016 at 10:12 pm

I make them in a airfryer cook at 390 for 6 min so good

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Amy November 14, 2016 at 10:24 am

Can kale chips be reheated to add crispness. I am making these ahead of time for a school garden program and will not be able to prepare on location. Can I make ahead and put a large batch in the school oven to reheat before program? Or any tips to keep them fresh longer?

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Angela Liddon November 17, 2016 at 11:07 am

Hi Amy, You can try reheating them in the oven to crisp them back up, for sure. I think I’d suggest about 5 to 7 minutes at 300F, then let them crisp up on the pan for a few minutes more. If you give it a try, I really hope that helps! (And please let us know how it goes!)

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Cole November 21, 2016 at 1:05 pm

I had never had this before and I really didn’t know what to do with the Kale I brought home the other day. I love it! I want to try all sorts of combinations with what to season with. Thank you for posting!

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Angela Liddon November 22, 2016 at 9:58 am

So glad you found this post helpful, Cole! Enjoy those kale chips. I’d love to hear what seasonings you try!

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Julie Wilson December 5, 2016 at 4:56 pm

I grow A LOT of Kale… we just harvested half our Kale with making “chips” in mind. I have an Excalibur, also have 3 ovens. I’m trying a few different methods to find the one that works best for us and the volume of Kale we have to process.

We spent the morning washing, and de-stemming it all (a LARGE clear plastic leaf bag worth) We were trying to mass SPIN the excess water off, when my hubby said, “Can’t we dry it in the dryer?” I said, “give it a go”… we used 2 flannel pillow cases, half filled each with fresh washed Kale, and popped it in the dryer, set to “delicate” the pillow case came out VERY damp, but the Kale was perfectly DRY. The time it saved is invaluable… thought we’d pass the “tip” along in the event you too are drying literally pounds of Kale leaves!!

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The Burning Kitchen December 7, 2016 at 7:24 am
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Tried this recipe last week, love all your tips especially about rubbing the kale with olive oil (rather than drizzling the oil over) and using a lower temperature for a longer time so the chips don’t get burnt! The kale chips turned out perfect, crispy and not oily! My grandson ate almost the whole lot in one sitting! Thanks for sharing!

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Asha December 18, 2016 at 5:07 pm

Angela, I’ve tried making kale chips before but was unsuccessful – they were burnt. Tried this today with just salt. It turned out perfect! Thanks much for your meticulous instructions.!

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Angela Liddon December 19, 2016 at 10:35 am

That’s awesome, Asha! I’m glad to hear the chips were successful.

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Donna January 4, 2017 at 6:24 pm
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I had never made kale chips before but I followed your very specific instructions and they were perfect! I’m sure they would have been burnt or soggy following other recipes. I used paprika, cayenne pepper and salt with olive oil which was delicious. Will try your recipe when I get some nutritional yeast. Thanks so much for your great tips!

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Angela Liddon January 5, 2017 at 2:27 pm

I’m so glad to hear the kale chips were such a success, Donna!

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Donna January 10, 2017 at 12:22 am

Hi Angela, I made kale chips again with your flavouring. I used the optional cayenne pepper but regretted it because it was a little too spicy for my liking. Loved the taste, though and you’ve converted me to ‘nooch’. I will definitely try the recipe again with a little less chilli powder or cayenne pepper. Thanks so much again for your precise instructions. I think one bad batch of kale chips would have put me off making them again, but my partner and I are converts!

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kay January 5, 2017 at 11:07 am

my kale is drying. Thank you for info. It was helpful.

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Angela Liddon January 5, 2017 at 2:08 pm

Glad it was helpful, Kay! Enjoy the chips. :)

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Luann January 7, 2017 at 2:33 pm

I am so looking forward to making the chips using your methods. So glad i choice your site when looking for a recipe I am grateful for the time you took to let everyone know what can/will go wrong . I am adding your site to my favorite list and will be back to reply after i make my chips.
Thanks

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Deniz January 11, 2017 at 6:32 pm
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Thank you so much for this recipe! I just made kale chips for the first time following your recipe, which popped up in Google search and picked by my randomly, and they are delicious! I tossed the kale in a little bit of coconut oil and added a clove of garlic in there ’cause in my kitchen, everything’s gotta have garlic. Can’t wait to have hubby give them a try! Thank you again for a great recipe and fantastic tips.

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Angela Liddon January 12, 2017 at 12:49 pm

So glad you’re liking the kale chips! I hope your husband does too. :)

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Tina January 12, 2017 at 8:41 pm

Hi Angela,

I cannot understand … I baked the kale for 10 min at 320F and got my chips done. A bit too bitter for my taste. But I can’t imagine what would have happened after baking them for 25″ (!)

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Ashleu January 15, 2017 at 2:29 pm
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The recipe says 300•f. Not 320•f. Every degree makes a difference.

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Tri-it-love-it January 14, 2017 at 12:46 am
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Easiest and most delicious ever! Have saved this for next time

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Ashley January 15, 2017 at 2:34 pm
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Once again–you’ve made me a little more healthier! Thank you Ange! These are dynamite! The only thing I changed, was using an infused olive oil that had cilantro and roasted onion!

But your timing and temp setting make them perfect!

Thank you again!!

P.S. I just purchased your app so now I have an even easier time following your recipes!

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Angela Liddon January 16, 2017 at 3:50 pm

Oh, I hope you love the app, Ashley! Thanks for your kind words and support. :)

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Debbie January 19, 2017 at 1:42 pm
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This recipe really does make delicious kale chips. I am in the U.K. and have a fan oven so for me 20mins at 130 degrees centigrade did the trick. Don’t have a salad spinner so dried the kale after washing between two tea towels. Perfect and thanks for sharing!

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Tricia Martin February 9, 2017 at 8:43 pm

Ah lady! Thank you so much! I’m Peri-menopausal and Kale is one of the foods I’m supposed to eat to relieve the symptoms, which can be intense! I know it’s awesomely nutritious outside of helping me get through body going nuts…haha! I’ve been searching for creative recipes for the chips and that’s how I found you. Now following you on Twitter. You’ve helped me a lot :)

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Levi Neely March 4, 2017 at 9:00 pm
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Brilliant, thanks.

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adb March 8, 2017 at 8:03 pm
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I can’t comment on the “all dressed recipe”. But if you follow the baked kale chips recipe, the results are outstanding. BE SURE TO DRY YOUR KALE PRIOR TO BAKING! Thank you. YUMMMMMMMMMMMMMMMMMMMM!

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Emily March 9, 2017 at 5:37 pm

Can these be stored?

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Angela Liddon March 13, 2017 at 1:01 pm

Hey Emily, Personally, I find kale chips are best served and eaten right away—they don’t seem to retain their crispiness very well for me (no matter how I’ve stored them!). However, some readers have said they’ve had success storing their kale chips in an open container on the counter. So maybe give that a try? You can also try reheating leftover chips in the oven to crisp them back up, if you find they’ve lost some of their crispiness. (I would try about 5 to 7 minutes at 300F, then let them crisp up on the pan for a few minutes more.) I hope this helps!

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Erin Shepard March 9, 2017 at 11:58 pm
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I quadrupled this recipe as I had two bunches of kale. I’ve never left a comment on a recipe before but these turned out perfectly. The tips to keep them crispy and not burnt worked beautifully! The seasoning was lovely, I ate quite a bit of the kale raw with the oil and seasonings it was awesome! The only thing I needed more of was nutritional yeast as I ran out and only had about half of the amount needed. They’re still perfect. Thank you so much!!

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Angela Liddon March 13, 2017 at 9:43 am

You’re so welcome, Erin! I’m thrilled your kale chips were such a success. :)

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nancy smith March 15, 2017 at 9:02 am

Perfect…Glad I found your recipe and directions…..Low and slow….Off to make more!!!!

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Alfonso Bresciani March 15, 2017 at 9:10 pm
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Wow!I have tried a few times but kale always came out soggy! I followed your instructions and that did it ! They came out …oh…so crispy ! The 300 degree and spread out tips worked flawlessly ! Thank You!

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Genny March 24, 2017 at 12:34 pm
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These are the best kale chips I ever made. So yummy

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Diane March 24, 2017 at 7:46 pm

Great recipe! I have now made my first Kale Chips and they were a success! Thanks for posting your technique! Blessings!

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Angela Liddon March 27, 2017 at 9:31 am

Yay! So glad to hear it, Diana. Enjoy!

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Marilyn March 29, 2017 at 2:42 pm
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I made these and changed up the method after a few tries .I did the same prep of leaves,ie no stems and dried in paper towel on a cookie sheet on top of oven as the oven was warming,thus saving wasting towels to dry it.The chips came out great at 325 degree oven and no turning just 20 minutes.
Once out I sprinkled the spices but found it too bitter,so I took 3/4 of tsp of granular sugar and sprinkled over evenly.
This took the bitterness out .I may try with some Parmesan instead of sugar as Im not a fan of bitter

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Antoinette Jones April 13, 2017 at 3:19 pm
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These turned out perfect. Thank you for the suggestions! I’m didn’t use this recipe this time since I’m not using salt for a detox on, but the suggestions were was right on time. I used smoked paprika, a fresh herb mix called “pizza mix”, garlic powder and olive oil. Placed them in my convection toaster oven at 300 degrees for 15 min and they turned out perfect. Yumm!

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Chris April 13, 2017 at 6:16 pm

Hey all, I was just thinking….if the kale has been previously washed, wouldn’t it be safe to just prepare the kale without washing it? Doesn’t heat kill bacteria, ect? So I guess we need a food scientist to let us know the answer!

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L April 17, 2017 at 1:46 pm
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Excellent

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Michelle April 20, 2017 at 9:43 pm
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Love it! Thanks! Too bad I can’t post pic here…

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Stephy April 22, 2017 at 3:09 am
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I have never been very “into” kale until just a few weeks ago. I had only eaten it raw in salad before, and wanted to try my hand at the chips. (I didn’t want to pay $7 for a package of pre-made ones at the store!)

I didn’t have any nutritional yeast, (I’ll try it next time) but I put everything else in your recipe on mine. I baked for your suggested 10 minutes at 300, rotated the pan, and baked for another 14 minutes.

Perfection! Very tasty and satisfying. Flavorful, light and crispy. And, at $.80 for a serving large enough to satisfy my salty, crunchy food craving, awesome on the body AND the wallet.

Thank you! :)

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Kerry klaina April 22, 2017 at 2:22 pm

These directions s were horrible, burned after 12 minutes. I should not have trusted someone with a blog vs foodnetwork.com

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Rachel June 9, 2017 at 11:36 am

Wow, that was kind.

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Nikki June 18, 2017 at 7:23 pm
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This recipe was fantastic. Don’t know what she’s talking about. Best kale chips I’ve ever made myself.

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Leigh July 19, 2017 at 7:43 am

Perhaps your oven is too hot.

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Liz Larsen April 30, 2017 at 10:30 pm

I typed in “how to make flawless kale chips” (no joke) ❤️and there you were! 😘 Why the yeast?

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Angela Liddon May 2, 2017 at 12:44 pm

Hi there, Liz! The nutritional yeast lends a cheesy flavour :)

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Lindsay May 13, 2017 at 8:44 am
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Two minutes in microwave is perfect, great tip! With cayenne it tastes just like BBQ chips. Thank you!

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Mary May 21, 2017 at 12:02 pm

Do you think a crisper pan (baking pan with holes on bottom) would work to get the kale crisper?

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Angela Liddon May 29, 2017 at 10:12 am

Hi Mary, I can’t see why you couldn’t try it out!

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Dani May 22, 2017 at 7:27 pm
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I followed the recipe except for using the yeast and they still crisped up perfectly! So happy! My whole family loved them!

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Angela Liddon May 23, 2017 at 10:44 am

Awesome! So glad to hear they were a hit.

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Zeke May 28, 2017 at 1:47 am
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I love this seasoning! I added 1/4 tsp. citric acid and it completely popped. I also used smoked jalapeno for the chili pepper. I dried them in a dehydrator, at them immediately, and now need to go out and get more kale! What a great way to get so many nutrients!

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Kyam June 10, 2017 at 3:02 pm

My kids’ school has garden plots & 4 this novice gardener & the kids, been an adventure! 1st, organic materials only: 2nd, must thoroughly wash produce b4 eating NOTE: I am NOT a dr or any type of food prep specialist but sci. teacher Explained about unseen bacteria & pathogens found on onwashed produce. Nasty).
3rd: Also Flash Cooking (15-30 sec) @temp over 160F works 2 kill nasty stuff
Now my question: is it possible to use a toaster oven to make chips? Toaster oven is an allowed appliance ok’ed in classroom w/ adult supervision. Thanx and hope my comments & question not too rambling

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Laura July 13, 2017 at 5:46 pm

So I didn’t measure my coconut oil out because I had precut kale in a bag and didn’t know how much to use and so I just poured it in with the kale. BAD IDEA. It didn’t make it soggy, however it made them cook really fast. After 10min they were almost burned. For the second batch, I guess there was more oil because it was on the bottom and after 10min they were barely cooked. The more you know. 🤷🏻‍♀️

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Hal July 15, 2017 at 2:02 pm

I made the chips last season from a slightly different recipe and they needed improvement. So I tried this one, substituting grated parmesan for yeast and potassium chloride (No Salt) for sodium chloride. I picked 25 of my big kale leaves and they filled three oven pans. Very dry around here, with just a bit of morning dew, so after tearing off the petioles I set the leaves in the hot sun on 22×16″ pieces of 1/2″ hardware cloth I use to make oven jerky. In about a half hour they were ready to oil and spice. No dryers, no bags, so large time and energy savings there.
I had the last pansfull oiled and spiced, so decided to experiment. I put the leaves on paper and covered them with one of my pieces of hardware cloth to keep them from blowing away. It was about 90F on my deck. I took them in after about 4-5 hrs and to my surprise they were far better than any baked chip I have ever tasted. They retained much of their nice green color and were slightly thicker and far more pleasant to eat, being crunchier, less oily and with not a hint of burned or dry edges or fine oily particles. I’m going to make my entire kale crop into these in a day or two. No more indoor oven work when its already blistering hot outdoors.

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Theresa July 18, 2017 at 9:10 am
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I love these kale chips! The spice mixture is amazing, it goes great on popcorn! Thank you for sharing this recipe, I have been using your recipe for at least two years now, it’s my go to, especially for the spice mix.

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Hal July 21, 2017 at 8:07 pm

Hal’s Kale Chips
I modified an internet technique that called for yeast and sodium chloride and a 230F oven. Chips came out dark , with a few burnt edges, and a bit too oily for my taste. I substituted grated parmesan for yeast and potassium chloride (No Salt) for sodium chloride and used oil in spray cans. This technique saves time and energy as there are no requirements for dryers, bags, and a 230F oven, if the oven is used at all, for a large time and energy savings
Ingredients for four screens or oven racks of kale pieces. This takes about 32 large (12-16″) leaves:
Spray can of olive or coconut oil.
4 tbsp grated Parmesan cheese
3 tsp garlic powder
2 tsp onion powder
2 tsp chile powder
2 tsp smoked paprika
1/2 tsp cayenne powder
2 tsp No-Salt or fine regular salt or sea salt

Equipment
Four pieces of 1/2″ mesh hardware cloth 22×16″. These are my jerky screens.
Paper (kraft, newsprint, or old newspapers)
Large bowl for oiling and spicing; small bowl to mix spices.
Shaker with holes no smaller than 3/16″

Technique
Pick leaves mid-day when it is dry and tear off large pieces. There are a couple pair of bite-size lower lobes on my leaves so I pull those off first and then tear the big upper section off the petiole and pull it in half. Fill all four screens and set out in hot sun in a place where there is little or no wind. Let dry for an hour or so, then bring inside.
To oil, first spray the leaves when still on the screen, then let them fall into the big bowl, oil side down, and spray again. Then massage and tumble the leaves till coated all over. Repeat, but this time the leaves can be turned upside down on the first screen and sprayed on the other side before putting in the bowl and massaging. Drying and oiling reduces the size of the pieces and they now will fill only three screens.
To spice, fill the shaker with the mix and alternately shake, massage, and tumble the pieces till the shaker is empty.
Put the prepared leaves on a piece of paper, place in the hot sun, and cover with a screen. About 4-5 hours is usually long enough to finish the chips. But if it gets overcast or windy, or you wish to hasten the process a bit, merely place them in a 180F oven as a unit till the chips are dry and crunchy. Make the unit by setting the three drying assemblies on top of the empty screen.
I freeze my kale chips loose in plastic containers for winter enjoyment.
I

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Radka July 24, 2017 at 6:43 pm
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I was getting frustrated with burnt, soggy kale chips and then I found your website. These are the BEST kale chips I’ve ever made! Thank you!

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Lisa July 27, 2017 at 3:12 pm
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Finally Kale chips that taste great and are easy to make. One question – I made a lot so how can I store them so they stay crunchy? Thanks!

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Chayah August 1, 2017 at 1:17 pm

Hi Angela~
You’re kale chip recipe rocks! Been a veggie head for over 40 years. Presently, vegan and 75-80% raw. What a treat! You and your cookbook are truly loved and appreciated 💜

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Angela Liddon August 2, 2017 at 12:47 pm

Aw, thanks for the love, Chaya! It means a lot :)

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Conchita August 12, 2017 at 6:57 pm

Should I put the oven on “bake” or “roast”?

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Conchita August 12, 2017 at 7:21 pm
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I had to bring my oven down to 275F and added a spice called “Chulería en Pote.” It has turmeric, salt, garlic, brown sugar, coffee, smoked paprika.

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Angela Liddon September 1, 2017 at 6:33 pm

Hi Conchita, That spice sounds fantastic! Hope you enjoyed the end result. As to your previous question about using “bake” versus “roast” on your oven, it sounds like you figured things out alright without me. :) As every oven is a bit different, I’m not positive what setting would be best, but I think I would’ve said you’re probably safe with using the bake setting so long as you just keep an eye on them. Out of curiousity, which did you go with?

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Teresa August 20, 2017 at 6:37 pm
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I bought a huge bag of organic kale pre-cut & washed & did not have to worry about the drying time :D I made it to your specifications & it turned out wonderfully! I made 2 batches and ate it all. :P Thank you.

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Peggy McVay August 30, 2017 at 5:07 pm

I intend to try this tonight. Thank you.

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Angela Liddon August 31, 2017 at 10:43 am

Happy cooking, Peggy! Hope you enjoy :)

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DJ September 6, 2017 at 7:10 pm
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My first attempt at Kale Chips was a success due to finding your tips! I seasoned mine with nutritional yeast and Spike. Thank you so much! I just started following you on FB too :)

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Angela Liddon September 7, 2017 at 10:58 am

So happy to hear it, DJ! :)

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Deborah Garbo October 7, 2017 at 2:41 pm
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Just tried your Kale Chips, wow, they are exactly what I was looking for. Thanks for all the tips which by the way, challenges my patience! But well worth the time spent in preparing, cooking and the final cool down to make them crispy!

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Angela (Oh She Glows) October 8, 2017 at 8:51 am

So happy you enjoyed the kale chips!! Thanks for your review. :)

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Chrystle October 12, 2017 at 4:50 am

Yuuuuuuuuummmm!!!! I hated Kale!!! Started a keto diet and craved forbidden snacks and definitely wasnt keen on burnt veg. Followed your instructions, came out perfect and so satisfying, thank you :)

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Angela (Oh She Glows) October 13, 2017 at 11:01 am

So happy the kale chips recipe was a hit!

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kim October 30, 2017 at 11:54 am

How long can these be stored? Would these last for a month, unrefrigerated?

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Angela (Oh She Glows) October 31, 2017 at 2:43 pm

Hey Kim, We tend to gobble ours up the same day usually (kale chip fanatics over here, haha), so I’m really not sure. My guess is that they wouldn’t last much longer than a few days on the counter. I think they also tend to lose their crunch over time.

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Kristine November 13, 2017 at 3:07 pm

This recipe was perfection! My hubby and toddlers LOVED them!

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Angela (Oh She Glows) November 14, 2017 at 8:19 am

That’s great news Kristine!

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Robert Erman November 14, 2017 at 6:37 am

Kale chips is very delicious. Our family is very love it. Thanks for sharing this recipes and tips to making kale chips.

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Julia Polentes December 6, 2017 at 5:05 pm
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Amazing!

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Jamie Art Guy December 28, 2017 at 3:15 pm
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Got batch #2 in the oven right now :) trying out paprika, cayenne, turmeric (as i put that in/on everything) olive oil, coconut oil, black pepper!

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Angela (Oh She Glows) December 31, 2017 at 9:44 am

Glad to hear that! :)

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Sherry K December 30, 2017 at 5:19 pm

Just made this and it is super. Thanks.

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Norma January 2, 2018 at 8:17 pm

I bake my kale in a 200 degree oven with no oil. I have to turn them a couple of times but they come out crisp and I can crumble them in my smoothies! The same with dandelion greens!

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Kimberlee Nelson January 9, 2018 at 11:48 pm

This recipe came out perfectly! & it’s my 1st time ever making kale chips. Thanks! 👍🏾

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Angela (Oh She Glows) January 10, 2018 at 9:43 am

That’s great news Kimberlee, thanks for letting me know! Did they disappear as fast as mine do? ;)

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Cindy February 3, 2018 at 10:49 pm
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Made these for my husband who wanted kale chips – a double recipe was gone while I blinked! Clearly he didn’t like them at all. ;). I’ve made 25X the seasoning mix & stored it away for future use. Thanks for a new fave!

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Angela (Oh She Glows) February 5, 2018 at 9:09 am

Whohoo! That’s awesome. So glad they were a hit Cindy :)

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Elaine February 7, 2018 at 1:03 pm
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Bought the organic chopped kale at Costco, triple washed. Followed your directions, omitting the yeast because didn’t have any. The technique is spot on and the seasonings were fabulous! Thank you so much for sharing your recipe.

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Angela (Oh She Glows) February 8, 2018 at 7:41 am

That’s great Elaine! Thanks for your review :)

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Cindi Love-Page February 24, 2018 at 10:57 pm
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I followed directions exactly. They came out tasting burnt. Maybe if I ever try again it will be 10 minutes twice & not the 10 & 15. Or maybe 275 instead of 300 degrees. The burnt taste makes them taste nasty & I normally love kale.

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Rahul Yadav March 18, 2018 at 8:59 pm
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Made these last night and they were delicious! My first attempt at kale chips and they came out perfect – I ate a whole bowl!

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Angela (Oh She Glows) March 19, 2018 at 8:25 am

That’s awesome, thank you for letting me know!

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KT April 3, 2018 at 8:07 pm
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I didn’t really have time to dry mine thoroughly, so I added the grill plate from my toaster oven to the top of the pan and placed the kale on top of that because the grill has little legs that lift it about 1 inch and this allowed any moisture to drip from the leaves during the baking process and they turned out perfectly crunchy. :)

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Vanessa April 14, 2018 at 8:49 am

The best recipe!! They were perfect. Thank you for taking the time to get it just right. I love this blog.

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Angela (Oh She Glows) April 16, 2018 at 7:33 am

Hey Vanessa, Aww thank you so much for the kind words! So glad these kale chips were such a hit. :)

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GA Peach April 20, 2018 at 9:49 pm
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I’m excited that my 9 year old asked for more kale chip today. We ate a whole batch yesterday. Thanks for the great recipe.

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Angela (Oh She Glows) April 21, 2018 at 7:05 am

Winning!! hehe…love this. So glad you both enjoyed them!

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