How to Make Kale Chips

5 from 2 votes

Crispy, salty and melt-in-your-mouth good, once you learn how to make kale chips, you'll never want to eat kale any other way!

Prep Time10

Cook Time10

Total Time20

Course: Snacks

Cuisine: American

Diet: Vegan

Servings: servings

Calories: 16kcal

Author: Faith VanderMolen

Ingredients

1 head curly kale stems removed
½ tablespoon olive oil
Salt or garlic salt! to taste

US Customary - Metric

Instructions

Preheat your oven to 400 °F and line two baking sheets with silicone baking mats or spray them well with cooking spray.
De-stem your kale by pulling the leaves off the stems. If needed, wash the leaves and dry them thoroughly with a tea towel. The leaves have to be dry in order for them to get crispy!
Place the leaves into a large mixing bowl and drizzle over a little bit of olive oil. Massage the oil into the leaves so that each leaf is lightly coated in oil. While you massage the leaves, rip any larger leaves into smaller pieces.
Spread the leaves out onto your lined baking sheets, making sure they are in a single layer and not on top of each other. If you have too many leaves, you can always bake them in multiple batches.
Sprinkle the leaves with salt or garlic salt (or whatever spices you desire) and bake them for 10-15 minutes, watching carefully towards the end to keep them from burning.
Remove the chips from the oven and allow them to cool slightly before enjoying! They taste best and are crispiest when eaten soon after baking.

Notes

In my opinion, kale chips are crispiest and taste the best immediately after baking.

However, if you have leftovers, my recommendation is to store them in an air-tight container at room temperature for 1-2 days. They will lose their crispiness, but will still taste delicious.

Alternatively, you can also store them in an air-tight container in the fridge, but they will definitely wilt. If you do that, you could use them in a salad or stir them into a stew.

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