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

134 comments

bestkalechips 5324   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!

bestkalechips 5961   6 Tips for Flawless Kale Chips + All Dressed Kale Chips recipe

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.

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

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.

All-Dressed Kale Chips

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

By

5 from 2 reviews
print icon   6 Tips for Flawless Kale Chips + All Dressed Kale Chips recipe

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
Total 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.

Note: 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.

Previous Posts

{ 134 comments… read them below or add one }

debbie fiedler March 12, 2014

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

Reply

Emily @ It Comes Naturally Blog March 12, 2014

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

Reply

Emma March 12, 2014

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?

Reply

Angela (Oh She Glows) March 12, 2014

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

Reply

Angela @ Eat Spin Run Repeat March 12, 2014

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!

Reply

Anele @ Success Along the Weigh March 12, 2014

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

Reply

Brynn March 12, 2014

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!

Reply

Tami@nutmegnotebook March 12, 2014

I will have to try your tips!

Reply

Carolyn March 12, 2014

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 ;-(

Reply

Angela (Oh She Glows) March 12, 2014

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

Reply

Molly March 12, 2014

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.

Reply

Angela (Oh She Glows) March 12, 2014

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).

Reply

Paige March 21, 2014

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.

Reply

J July 27, 2014

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.

Reply

Dixya @ Food, Pleasure, and Health March 12, 2014

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

Reply

Kelly V. March 12, 2014

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 :(

Reply

Jill March 12, 2014

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

Reply

Angela (Oh She Glows) March 12, 2014

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

Reply

Averie @ Averie Cooks March 12, 2014

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

Reply

Sharon March 12, 2014

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

Reply

Angela (Oh She Glows) March 12, 2014

thanks for your thoughts Sharon!

Reply

Anna March 12, 2014

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).

Reply

Lisa March 12, 2014

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!

Reply

Angela (Oh She Glows) March 12, 2014

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)

Reply

Lisa March 12, 2014

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

Reply

Tedi March 12, 2014

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

Reply

Dana @ Conscious Kitchen Blog March 12, 2014

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.

Reply

Dannii @ Hungry Healthy Happy March 12, 2014

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.

Reply

janae @ bring joy March 12, 2014

“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.

Reply

Angela (Oh She Glows) March 12, 2014

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.

Reply

Jenny March 12, 2014

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

Reply

Angela (Oh She Glows) March 12, 2014

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

Reply

Tina Muir March 12, 2014

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 :)

Reply

Mandy D March 12, 2014

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

Reply

Mandy Dugas March 15, 2014

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.

Reply

Michael Metzger July 18, 2014

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.

Reply

Jon March 12, 2014

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?

Reply

Angela (Oh She Glows) March 12, 2014

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?

Reply

Liz @ Tip Top Shape March 12, 2014

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!

Reply

Molly March 12, 2014

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).

Reply

Angela (Oh She Glows) March 13, 2014

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

Reply

Allyson March 12, 2014

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!

Reply

Simple Green Moms March 12, 2014

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

Reply

Lousi March 12, 2014

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

Reply

Elisa March 12, 2014

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

love from Germany,
Elisa

Reply

Amara March 12, 2014

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.

Reply

Marielle | Vega in Vianen March 12, 2014

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 :)

Reply

Ceara @ Ceara's Kitchen March 12, 2014

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

Reply

Willow @Will Cook For Friends March 12, 2014

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. :)

Reply

Angela (Oh She Glows) March 13, 2014

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

Reply

Ruth March 12, 2014

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.

Reply

Lynn March 12, 2014

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:)

Reply

Jennifer March 12, 2014

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!

Reply

Alexandra Aimee March 12, 2014

Yummm this looks fantastic. What a delicious snack.

– Alex at cashmerekangaroo.com

Reply

Charlie March 12, 2014

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

Reply

Heidi Kokborg March 13, 2014

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.

Reply

Trish August 5, 2014

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.

Reply

Page 1 of 3123»

Leave a Comment

Previous post:

Next post: