I've made kale chips dozens of times in my life, and this method is the best way to get crispy chips with no burning. Lightly tossed with olive oil and roasted low and slow, these chips are crispy, nutritious, and flavorful.
Looking for more kale recipes? Try my kale stir-fry next!
About This Recipe
Two things that I really hate in life are soggy kale chips and burnt kale chips. Luckily, you can avoid both with the tips I share in this post.
To avoid soggy kale chips, you want to make sure you bake them long enough. We are essentially evaporating all the moisture from them so that they become crispy. Another tip is to dry the kale thoroughly before placing it in the oven. Any water left on them will delay the cooking process. I usually dry my kale in a salad spinner and then pat it dry with paper towels.
To avoid burnt kale chips, you want to go LOW and SLOW. A lot of recipes recommend baking at 300°F, but I actually prefer baking at 250°F. This guarantees that they will not burn at all. Sure, it takes an extra 10 minutes or so, but the end result is much better. Burnt chips = bitter and not tasty chips. And they usually end up cooking unevenly too.
Key Ingredients
Kale: I used one bunch of kale. A large baking sheet can fit about ½ a bunch of kale.
Olive oil: Olive oil is mainly used to help the chips cook faster. Oil conducts heat very well.
Sea salt: I prefer adding the salt after the baking because some people do not like salt on them.
Instructions
STEP 1: Remove the stems from the kale and break the leaves into pieces.
STEP 2: Dry thoroughly with paper towels and transfer to a large bowl. Toss with olive oil.
STEP 3: Lay the leaves on a large baking sheet with some space between each leaf.
STEP 4: Bake at 250°F for 20 minutes, then rotate the pan, and bake for another 15-20 minutes until crispy. Sprinkle with sea salt and enjoy!
Crispy Kale Chips
Ingredients
- 1 bunch kale
- 1 tablespoon olive oil
- sea salt
Instructions
- Preheat your oven to 250°F.
- Remove the stems from the kale and break into pieces. Wash the leaves thoroughly under running water. Dry in a salad spinner, then dry with paper towels. Transfer to a very large bowl.
- Add olive oil and gently massage the leaves to get the oil everywhere.
- Lay the leaves in a single layer on a large baking sheet with some space between each leaf. Do not overcrowd otherwise they will steam instead of crisping up. You may need to do this in two batches.
- Bake for 20 minutes, then rotate the pan and bake for another 15-20 minutes until crispy. Sprinkle with sea salt.
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