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.
Featuring all new, protein-packed salads, hearty toppers, flavour boosters, and dressings you'll want to drink, my new cookbook will transform the way you think about salads. Oh, and be sure to flip to the back for a surprise dessert chapter!
All-Dressed Kale Chips
Yield
1-2 servings
Prep time
Cook time
Total time
Crispy and chewy kale chips baked in the oven and seasoned to perfection. Enjoy these as a healthy alternative to potato chips.
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
- Preheat oven to 300F. Line a large rimmed baking sheet with parchment paper.
- 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.
- 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.
- Spread out the kale onto the prepared baking sheet into a single layer, being sure not to overcrowd the kale.
- 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.
- 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.
- Repeat this process for the other half of the bunch.
Tip:
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).
Nutrition Information
(click to expand)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.
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!
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!
Whoa, psychic!
I just bought 2-bunches of kale for making chips this weekend.
Awesome! Thanks for the tips.
:-)
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.
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!
Thank you Nita! I’m thrilled with the response.
I’ll try your method. Mine includes having the oven partly open which seems a little dangerous. lol
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.
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!!
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.
The low cooking temp is a great point. It’s worth the slightly longer cooking time. Thanks!
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!
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’!
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!
Thank you Emily! I’m so happy that I could be part of your journey. Thanks for supporting my cookbook! xo
Just saw your quote in the latest Health magazine about keeping your yoga mat in the family room! Good advice!
YAY Sketchie! And YAY kale chip recipes!
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
Aw thank you Ali! So happy to hear how many recipes you’ve made so far! Thanks for your support.
Kale chips are food of the gods!! Thinking of you and your sweet Sketchy!!
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.
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!
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!