How to Make Kale Chips

How to Make Kale Chips

Originally published December 16, 2011. Updated on 6/24/2021

We love Kale, and use it a few ways... but these Kale Chips were our introduction to the greens, and is our first love when it comes to Kale.

I've been sitting on these photos for a few weeks, originally planning to post early in January, for healthy recipes. Well, I'm impatient, so here we go!

Kale chips are so easy, and SO good. You'd be surprised how fast one can plow through an entire head of kale by themselves, when done this way.

My husband and I both prefer them to potato chips, and they never last long around here.

Making Kale Chips

These chips are quick and easy to make, and require no special equipment or ingredients.

A few notes:

Be sure to start with freshly washed *and dried* kale. I like to use a salad spinner to get all the excess moisture off.

Be sure to cut the thick “ribs” out of each piece of kale. You just want the leafy greens!

Applying the oil can go one of two ways:

- Arranging the leaves on a parchment sheet that has been sprayed with oil, then spraying the tops

or

- Put the leaves in a bowl, drizzle oil over the leaves, season, and use your hands to mix it up well and coat the leaves.

Personally, I prefer the spray method. Your mileage may vary.

Bake and enjoy! These are great fresh out of the oven, but can also be put aside for later – IF they last!

The Downside...

The only downside to this is that it requires several batches to be baked.

Kale shrinks down to almost nothing as it bakes, so you can find yourself baking 6 rounds in the oven, then snarfing it all in 10 minutes.

Totally worth it, anyway!

Making Other Roasted Greens Chips

Now, this recipe is labeled as "kale chips", but you can use the techniques here to make roasted chips out of almost any dark leafy green.

Baby spinach makes delicate, papery chips.

Mustard greens make pretty chips with a sharp bite to them.

Try collard greens, turnip greens - whatever you like - just be sure to keep an eye on them.

The thinner/more delicate the green (baby spinach), the less cooking time it'll need. You don't want to burn them!

Flavouring Your Roasted Kale Chips

We usually just use salt when making these, but you can customize it to your liking.

Garlic powder, onion powder, smoked paprika, etc- all taste great on these kale chips, either alone (with salt!), or as a mix.

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How to Make Kale Chips

We love Kale in general, and use it a few ways... but Kale Chips were our introduction to the greens, and will always be our first love when it comes to Kale.

Prep Time5 mins

Cook Time13 mins

Total Time18 mins

Course: Snack

Cuisine: Gluten-free, Vegan, Vegetarian

Author: Marie Porter

Cost: $5

Equipment

2 Baking Sheets

Parchment Paper

Ingredients

• Kale I’ll usually do about 3 bunches for a batch
• Olive oil spray
• salt

Instructions

• Preheat oven to 350F
• Line several cookie sheets with parchment paper, spray with olive oil.
• Wash kale, and shake/towel/spin dry. Cut the hard “ribs” out of the leaves, and rip into pieces.
• Arrange kale on cookie sheets, so that they are tightly spaced, but not overlapping. Spray olive oil across the tops, then sprinkle with a little salt.
• Bake kale 1 sheet at a time for 11-13 minutes, or until completely dry. Cool a little, then enjoy!
• These are great fresh out of the oven, but can also be put aside for later – IF they last!

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