Get excited because this Kale Chips recipe is seriously the best. So flavorful with tons of seasonings and ready in less than 15 minutes! Vegan, Paleo and Whole30® compliant.
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I LOVE KALE.
Yes, I said it. It’s actually a very versatile leafy green and holds up well in soup (like this Sausage Kale Soup), as well as salad (this Vegan Kale Caesar Salad is to-die-for) and I always love it in this Kale Feta Egg Bake too.
If you’ve tried store-bought kale chips and thought “Wow, these are pretty good! I should make these at home!” Well – you’re in luck! This recipe is straight forward and just takes a little bit of time and patience, and it’s so much more cost-effective!
Why You’ll Love This
- Healthy, homemade, crunchy, salty, good-for-you!
- Low carb alternative to potato chips.
- The kale chips seasoning really amps up the flavor (thank you nutritional yeast!).
- Healthy snack the whole family will love – kids included!
Recipe Ingredients
Making kale chips at home requires just a handful of everyday ingredients and some fresh kale from the grocery store. Here’s what we need:
- kale – look for curly kale at the store or farmers markets. Make sure the entire bunch of kale is bright green with no signs of yellowing, wilting, or holes in the leaves.
- oil – I love to use a neutral oil like avocado oil but olive oil or coconut oil will work too.
- nutritional yeast – this adds a delicious “cheesy” flavor. Parmesan cheese would also be delicious if not following a vegan, Whole30® or paleo diet.
- dry seasonings – the mix of garlic powder, cumin, chili powder, and cayenne pepper gives the perfect amount of flavor with a little heat. Feel free to omit the cayenne if you don’t like things too spicey.
- pink salt or fine sea salt – enhances flavor and really makes it feel like “chips”.
Find the full detailed instructions with measurements in the recipe card below, at the end of this post.
How to Make Homemade Kale Chips
This kale chips recipe is simple to make, but be sure to follow the steps laid out to ensure the best texture that is comparable to store-bought kale chips. Here are the step-by-step instructions:
Preheat the oven to 300 degrees F. Line a large baking sheet with parchment paper or grease with cooking spray.
Prepare the Kale Leaves
Carefully remove the leaves from the tough stems. You can either tear leaves with your hands or cut away from the stalk with a sharp knife.
Rip or cut kale into large pieces, then wash kale and dry in a salad spinner.
TIP: Make sure your kale is dry before the next step. You can pat down with paper towels or a clean kitchen towel. OR, air dry on a wire rack until completely dry.
Massage Leaves
Place the dry kale leaves in a large bowl and drizzle on half of the avocado oil. Massage oil into the kale pieces using your fingertips. Season with nutritional yeast, garlic powder, cumin, chili powder, and cayenne.
Add the remaining oil and repeat this process with well oiled hands.
Time to Bake
Place kale on the prepared baking sheet, arranging in one single layer. Sprinkle on more nutritional yeast and a few more dashes of salt if you wish.
Bake kale for 7-9 minutes, watching very closely.
Allow seasoned kale chips to cool on pan for 5 minutes before enjoying.
Tips for the Best Kale Chips:
- make medium to large pieces: smaller pieces will simple shrivel and disintegrate after baking.
- space the kale: make sure there is a good 1-2 inches between the kale leaves to ensure maximum crispiness. Bake in two batches if needed.
- cooking time may vary: all ovens work differently, so your kale chips may need a longer period of time in the oven. It depends on how crispy you like them, too!
- kale chips will crisp up when cooling: they will be a bit soft just out of the oven, but they will become crispy kale chips once cooled.
Serving Suggestions
Homemade chips make a great healthy snack and the whole leaves add an extra dose of dietary fiber. The satisfying crunch will leave you wanting a triple batch.
Bonus – a great way to get your kids to eat their greens!
How to Store & Reheat
The entire batch of these kale chips are typically enjoyed in one sitting, but if you double the batch (or even triple) you could store in an airtight container at room temperature and enjoy within 2-3 days.
Make sure the kale chips have cooled completely before storing.
Recipe FAQs
What kale is best for chips?
My family and I prefer the texture of curly kale, however, others like flat or Tuscan kale / lacinato kale / dinosaur kale. Try out both and see which one works for you!
Are kale chips actually healthy?
Yes, kale chips are considered a healthy snack because they retain much of their vitamin C, antioxidants, and minerals, and are low in calories, fat, and salt. Baking them at a low temperature (300 degrees F) retains more of their nutritional value.
How do you get the bitterness out of kale chips?
Try a milder variety of kale, like lacinato kale, massage the leaves before cooking, and bake at a low temperature. You could also try finishing the chips with some lemon juice to add some brightness.
Why did my kale chips get soggy?
Soggy kale chips happen when the leaves are not thoroughly dry. The water ends up “steaming” the chips rather than crisp-ing.
Let me know if you make this Kale Chips recipe by leaving a comment and rating below! It helps others learn more about the recipe too! Xx Ashley
The Best Kale Chips Recipe
Ingredients
- 2 large stalks kale, about 4 cups leaves
- 1 tablespoon avocado oil, plus more for hands
- 1 1/2 tablespoons nutritional yeast
- 1/2 teaspoon garlic powder
- 1/4 teaspoon cumin
- 1/4 teaspoon chili powder
- 1/8 teaspoon cayenne
- 1/4 teaspoon pink salt, or to taste
Instructions
- Preheat oven to 300ºF. Grease a large baking sheet (or line with parchment paper) and set aside.
- Carefully remove leaves from the stalk of the kale. You can either pull the leaves or cut away from the stalk. Rip or cut kale into large pieces, then wash and dry kale in salad spinner. Make sure your kale is dry before the next step. You can pat down with paper towels and let air dry on cooling rack until dry.
- Massage leaves: Place the dry kale leaves in a bowl and drizzle on about half tablespoon avocado oil. Massage oil into the kale leaves using your finger tips. Sprinkle on 1 TBS nutritional yeast, and all of your seasonings. Add another half tablespoon and repeat this process with well oiled hands, massaging the nutritional yeast and seasonings into the kale leaves.
- Transfer leaves to baking sheet, arranging in single layer. Sprinkle on the rest of the nutritional yeast and a few more dashes of salt if you wish.
- Bake kale at 300ºF for 7-9 minutes, watching very closely. All ovens are different, so adjust baking time to desired texture of kale chips. Allow kale chips to cool on pan for 5 minutes before enjoying.
Video
Recipe Notes:
Nutrition Information
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