Learn how to make crispy baked kale chips in the oven. Choose from three flavors – salt & vinegar, chili lime and ranch.
Ingredients and substitutions
- Olive oil – you can try using another neutral cooking oil like grapeseed oil or avocado oil. Coconut oil would also work.
- Kale – choose kale with leaves that look fresh and brighter. I find that curly kale is best for this recipe.
Ranch
- Nutritional yeast – parmesan cheese is a great substitute but will have a higher calorie count.
- Lemon juice – freshly squeezed lemon juice is best but the bottled variety will work in a pinch.
- Salt – to taste.
Salt & vinegar
- Vinegar – white vinegar is best but you can try using apple cider or malt vinegar (although the flavour will be different).
- Salt – to taste.
Chili lime
- Chili powder – make your own chili powder using a combo of paprika, cumin and cayenne pepper.
- Lime juice – I prefer using freshly squeezed lime juice. You can also use bottled lime juice or even lemon juice.
- Salt – to taste.
How to make kale chips
Step 1: Wash and dry the kale.
Step 2: Tear the kale into bite size pieces.
Step 3: Toss with olive oil and seasoning.
Step 4: Bake in the oven.
Bake the homemade kale chips until crisp, rotating halfway through.
Step 5: Let them cool.
Step 6: Serve or store for later!
More seasoning ideas
I’ve provided three of my favourite kale chip recipes, but there are so many more to choose from! The technique will be the same regardless of the seasonings, so you can experiment with the flavors of your favourite potato chips for a delicious and healthy snack.
Here are some great options:
- Italian seasoning using a combo of parsley, thyme, basil, rosemary and oregano
- Seaside style with Old Bay, cayenne and lemon
- Thai ginger with tamari, lemon, honey and ginger
- Ranch seasoning using a combo of buttermilk powder, onion powder, garlic powder, dill, parsley and black pepper
- Dill pickle with apple cider vinegar, dill pickle brine, dill and sea salt
Frequently Asked Questions
To keep your baked kale chips crispy, make sure the leaves have completely dried before baking them. You can pat them dry thoroughly with paper towel or use a salad spinner. You also want to make sure they’re baking on a single layer with lots of room and let them cool completely before storing to maintain that crispiness.
I personally haven't tried making these crispy kale chips in the air fryer, but you can definitely test it out. Try preheating the air fryer to a low temperature (300-350°F), then air fry the kale chips for about 5 minutes. Keep a close eye on them to ensure they don't burn!
The trick to making sure your kale chips don't burn is to cook them at a low temperature, as you're essentially dehydrating them. Bake them for 15 minutes at 300°F, rotate the baking sheet, then bake for another 8 to 10 minutes. Keep a close eye on the chips during the last 5 minutes of baking time to ensure they don't burn.
I find that the best way to store kale chips is in an airtight glass container on the counter. The airtight container will keep them from getting stale for a few days.
Before adding on your seasonings, wash and dry the kale leaves thoroughly. Make sure they're completely dry or they won't get crispy! Tear the kale into chip-sized pieces, then massage them with the seasonings of your choice.
How long do kale chips last?
These baked kale chips have the best crunch when they're eaten straight away, but you can store any leftovers in an airtight glass container or Ziploc bag for up to 3 days. Store them in the fridge or on the counter at room temperature. If you want, you can try crisping them up again by broiling them in the oven for a few seconds.
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How to Make Baked Kale Chips {3 Flavors!}
Ingredients
- 1 tbsp olive oil
- 1 bunch kale
Ranch
- 1 tbsp nutritional yeast
- 2 tsp lemon juice
- 1/2 tsp salt
Salt & vinegar
- 2 tbsp vinegar
- 1/2 tsp salt
Chili lime
- 1 tbsp chili powder
- 1 tbsp lime juice
- 1/2 tsp salt
Instructions
- Preheat oven to 300 F. Wash and dry kale leaves, then tear into 2-inch pieces and add to a large bowl. Toss with olive oil and seasoning of choice.
- Bake on a parchment-lined baking sheet for 15 minutes, then rotate baking sheet and bake another 8-10 minutes.
- Remove from oven, then let cool. Store in a large airtight container on the counter for up to 3 days.
- NOTE: Nutritional info is for half the batch of chips.
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Did you make this recipe or want to share your thoughts? Make sure to leave your review below and tag me on Instagram #thegirlonbloor so I can check it out!