May 18, 2024

Craving a satisfying snack without the regret? Look no further than these oven-baked kale chips! Unlike greasy potato chips, these homemade treats are a nutritional powerhouse, packed with vitamins and minerals.

Simple Perfection:

The beauty of these kale chips lies in their effortless preparation. Made with just three readily available ingredients – kale, olive oil, and flaked sea salt – they come together in minutes, perfect for a quick and healthy snack attack.

Crispy Perfection: Tips and Tricks

While making kale chips is a breeze, a few key points ensure maximum crispiness:

  • Moisture Matters: Thoroughly dry your kale leaves after washing. Excess water leads to soggy chips, not crispy perfection.
  • Oil Control: A light drizzle of olive oil is all you need. Don’t drown the leaves, or they won’t crisp up.
  • Space Out: Spread the kale leaves in a single layer on a baking sheet. Overcrowding prevents even crisping.
  • Baking Balance: The key is to remove the chips before they brown excessively, which makes them bitter. They’ll continue to crisp as they cool. Don’t be afraid to experiment to find the perfect timing for your oven.

Kale Options:

Any type of kale, curly or flat, works for these chips. Some prefer the flat “dinosaur” kale for its texture, while others love the frilly charm of curly kale.

Storing Your Crispy Creation:

  • Cool It Down: Freshly baked kale chips are still releasing moisture. Let them cool completely before storing to prevent sogginess.
  • Airtight Advantage: Store your chips in an airtight container at room temperature for up to a week (ideally within 2-3 days). If you’ve added perishable flavors like cheese, refrigerate in an airtight container.

Flavor Exploration:

Once you’ve mastered the basics, explore a world of flavors! Try spicy Sriracha-Lime, tangy Salt and Vinegar, or sweet Maple for a delicious twist.


  • 1 bunch kale
  • 1 tablespoon olive oil
  • 1 teaspoon flaked sea salt


  1. Prep and Preheat: Preheat your oven to 300°F (150°C). Line a baking sheet with parchment paper.
  2. Clean and Tear: Remove the kale leaves from the stems and tear them into bite-sized pieces. Wash and dry them thoroughly using a salad spinner if needed.
  3. Oil and Season: Drizzle the kale with olive oil and toss to coat. Spread the leaves in a single layer on the baking sheet and sprinkle with salt.
  4. Bake to Crisp: Bake for 20-30 minutes, until the edges start to brown but aren’t burnt.
  5. Enjoy!

Nutritional Information (per serving):

  • Calories: 58
  • Fat: 3g
  • Carbs: 8g
  • Protein: 3g

Indulge in the delightful crunch of homemade kale chips, a guilt-free snack that’s both delicious and nutritious!

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