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bowl of baked kale chips with seasoning

Baked Kale Chips with Seasoning

These baked kale chips come out light, crisp, and salty with just a touch of olive oil and simple seasonings. They make a quick, healthy snack you can whip up in minutes, and they’re easy to customize with flavors you love.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 3 servings
Course: Snack
Cuisine: American
Calories: 70
Ingredients Method Notes

Ingredients
  

  • 1 large bunch curly kale
  • 1 –2 tbsp olive oil
  • ½ tsp salt or to taste
Optional: garlic powder, smoked paprika, chili flakes, onion powder, nutritional yeast, or grated Parmesan

Method
 

Prep the kale.
  1. Strip the leaves from the thick stems. Tear the leaves into medium pieces.
Wash and dry.
  1. Rinse the kale well, then dry it fully. Use a salad spinner or towels. Dry leaves are key for crisp chips.
Season.
  1. Add the kale to a large bowl. Drizzle with olive oil. Sprinkle on the salt and any extra seasoning. Use your hands to gently coat the leaves.
Arrange on the tray.
  1. Line a baking sheet with parchment. Spread the kale in one layer. Don’t stack the leaves.
Bake.
  1. Heat your oven to 300°F (150°C). Bake for 10–15 minutes. Check at the 10-minute mark. They should look crisp at the edges but not burnt.
Cool.
  1. Let the chips cool on the sheet. They crisp up even more as they cool.
Store.
  1. Keep leftovers in a sealed container or a zip-bag with most of the air pressed out.

Notes

  • If your chips brown too fast, lower the heat for the next batch. Every oven behaves a little differently.
  • If you want them extra crispy, bake them on two trays and rotate them halfway through.
  • Parmesan should be added right after baking so it melts just a bit and sticks to the chips.
  • Don’t use too much oil. A little goes a long way. Too much oil makes the kale limp instead of crisp.