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.
Some great tips, just made some chips – and they are perfect! Very crispy and flavorful, perfect timing! Thank you for recipe :)
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
These were amazing and delicious. Thanks for this post.
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! :)
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!
First timer and thanks to your advice they came out perfect.
I was just wondering why the yeast? Thanks!
Hi Shannon, it adds a cheesy-like flavour :)
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?
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?
I’m off to make these right now….
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!
I just made them and they’re delicious! I was told to use Olive Oil Pam Spray and it worked great.
I just made these for the first time and they came out perfect using your tips. Thank you ! My eight year old loves them.
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. :)
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
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.
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?
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.
I have stored kale chips in a container with raw rice on the bottom and it works a treat to keep them crispy. :)
great tip!
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!
Im so happy you are enjoying the recipes! :)
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!
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!