How to make Kale chips

This kale chip recipe is foolproof. The kale will become crispy and brown without burning or browning if you bake it at low temperatures for longer periods.

How to make Kale chips

The first step is to wash and dry the kale. Next, remove the stems from the kale and tear them into smaller pieces.

The kale will then be massaged using oil and the seasonings you choose. This recipe can be altered to suit your taste and herbs. Below, I have included a few options.

The kale will be added to the baking sheet, making sure it does not touch anything. This will help the kale become crispy.

After 15 minutes, stir gently. Continue baking for a few more minutes. It should be crisp and slightly golden. Watch out for burning!

The kale chips will crisp up more if you allow them to rest on your baking sheets after they have been removed from the oven.

You can put them back in the oven when it is still warm but at a lower heat if they are not crispy. The lower temperature helps to draw moisture out and encourages crispiness.

Seasoning Ideas

Season your kale chips by adding a healthy pinch of sea salt.

Try adding some of these flavorings to your food.

  • Black pepper
  • Cayenne pepper
  • Cinnamon
  • Cumin
  • Chili powder
  • Curry Powder
  • Garlic powder
  • Hot sauce
  • Maple syrup
  • Nutritional yeast

How to store Kale Chips

Although they are best eaten fresh, you can save them for later.

It is essential to allow them to cool down completely. Once they have cooled down, you can store them in an airtight container for up to 2-3 days at room temperature.

Add a few grains of raw rice or silica packs like those in store-bought kale chips.



  • Preheat oven to 225 F (107 C). If you have a convection oven, use it to accelerate cooking and crisp the chips even more.
  • After thoroughly drying the kale, tear it into small pieces. Discard any large stems.
  • Add the ingredients to a large bowl. Drizzle with oil and your favorite seasonings. Mix thoroughly, using your hands to distribute the oil and herbs evenly.
  • Spread the kale on two large baking sheets. (Use fewer or additional baking sheets if you want to adjust the batch size.) Make sure the kale does not touch each other, as this will help it crisp up while baking.
  • After 15 minutes, turn the pans and gently stir/toss the kale in order to ensure an even bake. Bake for another 5-10 minutes or until the kale has a slight golden color and is crispy. It can easily burn.
  • Let the chips cool down a little after removing them from the oven. They will crisp up more.
  • Enjoy immediately! Fresh is best. Keep leftovers at room temperature, covered for up to 2-3 days.

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