Easy and delicious homemade Kale Chips — ready in about 20 minutes. Perfectly crispy every time and easy to customize to your taste.
I’m leaving for vacation today and still have to pack, schedule blog posts, and find my favorite swimsuit. Deep breaths. I always seem to stress over the small things: a to-do list running through my head with no time to check things off. In reality, a successful vacation needs only a few essentials:
- Swimsuit
- Sunscreen
- Cute cover-up
- Beach towel
- A good book
And yes, a short break from posting won’t ruin anything — but old habits die hard and I tend to worry about everything until it’s done. Despite the scramble, I did find time to share my latest obsession: oven-baked kale chips. They’re inexpensive, quick to make, and a nutritious snack. I simply tossed the kale with a little olive oil and a sprinkle of sea salt, baked until crisp, and enjoyed a perfectly crunchy, healthy treat.
Kale Chips
Crunchy, oven-baked kale chips that are ready in under 30 minutes. A great healthy snack and fully customizable with your favorite seasonings.
Prep & Cook Time
- Prep Time: 10 mins
- Cook Time: 20 mins
- Total Time: 30 mins
- Servings: 6 (approx.)
Ingredients
- 1 bunch kale (about 6 oz)
- 1 Tbsp olive oil
- Sprinkle of sea salt, to taste
Instructions
- Preheat your oven to 300°F (150°C).
- Wash and dry the kale thoroughly. Remove the tough center ribs and tear or cut the leaves into roughly 2-inch pieces. Kale shrinks as it bakes, so make the pieces a bit larger than a finished chip.
- Place the kale pieces in a large bowl and drizzle with the olive oil. Toss gently to coat each piece evenly.
- Arrange the kale in a single layer on a baking sheet—avoid overlapping so the leaves can crisp properly. Lightly sprinkle with sea salt.
- Bake for about 20 minutes, or until the kale is crisp but not browned. Keep an eye on them toward the end to prevent burning.
- Remove from the oven and let cool for a few minutes; they will continue to crisp as they cool. Serve immediately and enjoy.
Nutrition (per serving)
Serving: 1/6 of recipe | Calories: 58 kcal | Carbohydrates: 7.6 g | Protein: 2.5 g | Fat: 2.8 g | Fiber: 1.5 g
Nutrition information is automatically calculated and should be used as an approximation.
Tips for Perfect Kale Chips
- Dry the kale completely after washing—any moisture will steam the leaves and prevent them from crisping.
- Use a light hand with oil; too much will make the chips soggy. One tablespoon for a bunch is usually enough.
- Bake at a low temperature (around 300°F) so the leaves dry out evenly without burning.
- If your oven runs hot or your chips brown quickly, reduce the temperature by 10–20°F and extend the baking time slightly.
Flavor Variations
- Garlic-Parmesan: Toss with garlic powder and a light sprinkle of grated Parmesan after baking.
- Spicy: Add a pinch of cayenne or smoked paprika for a kick.
- Umami: Sprinkle a little nutritional yeast for a cheesy, savory flavor (great for vegan options).
Storage
Store leftover chips in an airtight container at room temperature for up to 2 days. If they lose crispness, a brief 2–3 minute reheat in a low oven (250°F) will help restore crunch.
Serving Suggestions
Kale chips make a satisfying standalone snack, or serve them alongside dips like hummus or Greek yogurt-based spreads. They also add a crunchy contrast to grain bowls and salads.
Hope everyone has a fabulous rest of the week — I’m off to the lake! If you try these kale chips, leave a comment below and tell me which variation you liked best.
