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



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!


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.


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 183 reviews

All-Dressed Kale Chips

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


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

1-2 servings
Prep Time
Cook time


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)


  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.


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.

Let's get social! Follow Angela on Instagram (@ohsheglows + @theglowspot), Facebook, Twitter, Pinterest, Snapchat, and Google+

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{ 16 comments… read them below or add one }

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Kyam June 10, 2017

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


Zeke May 28, 2017
Recipe Rating:

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!


Dani May 22, 2017
Recipe Rating:

I followed the recipe except for using the yeast and they still crisped up perfectly! So happy! My whole family loved them!


Angela Liddon May 23, 2017

Awesome! So glad to hear they were a hit.


Mary May 21, 2017

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


Angela Liddon May 29, 2017

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


Lindsay May 13, 2017
Recipe Rating:

Two minutes in microwave is perfect, great tip! With cayenne it tastes just like BBQ chips. Thank you!


Liz Larsen April 30, 2017

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


Angela Liddon May 2, 2017

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


Kerry klaina April 22, 2017

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


Rachel June 9, 2017

Wow, that was kind.


Nikki June 18, 2017
Recipe Rating:

This recipe was fantastic. Don’t know what she’s talking about. Best kale chips I’ve ever made myself.


Stephy April 22, 2017
Recipe Rating:

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! :)


Michelle April 20, 2017
Recipe Rating:

Love it! Thanks! Too bad I can’t post pic here…


L April 17, 2017
Recipe Rating:



Chris April 13, 2017

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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