Crispy Kale Chips

Delicious Homemade Kale Chips with Sea Salt Recipe

Kale is a highly nutritious green in the Cabbage family and one of my favorite ingredients to add to healthy recipes. Most kids even enjoy these crispy chips!

According to Wikipedia:

Kale is very high in beta carotene, vitamin K, vitamin C, lutein, zeaxanthin and is reasonably rich in calcium. Kale, as with broccoli and other brassicas contain sulforaphane (particularly when chopped or minced), a chemical believed to have potent anti-cancer properties. Along with other brassica vegetables, kale is also a source of Indole-3-carbinol, a chemical which boosts DNA repair in cells and appears to block the growth of cancer cells.

Kale Chips are, in my opinion, the most kid-friendly way to serve Kale, especially if it is a new veggie at your house. My kids really don’t like Kale in stir frys or cooked dishes, but they really like Kale chips!

Crisp Kale Chips
Recipe type: snack
  • One bunch of Kale
  • 3 TBSP olive oil
  • Sea Salt
  • Baking Sheet
  • Pastry Brush (or piece of cloth, or fingers)
  1. Preheat to oven to 370 degrees.
  2. Make sure Kale leaves are washed and dried well. Remove stems- this is optional, and we actually often leave them in and just eat the leaves off of the stems.
  3. Brush or rub the leaves with olive oil until well coated and sprinkle with sea salt to taste.
  4. Place in the preheated oven for 5-10 minutes or less depending on how hot your oven is. You will need to watch them closely and remove them as soon as they are crispy and barely browning.
  5. Serve immediately or leave on the counter on a plate (do not cover) for up to 3 days.
  6. Flavor variations: try adding spices like cumin and chili powder or ginger and garlic for a different taste.
Ever made Kale chips? What is your favorite way to prepare Kale? 

Photo Credit: Suzanne Perazzini

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Reader Comments

    • says

      Typically, if it is covered, they tend to get soft again after a
      while… I guess from the moisture being trapped in. If you just want
      to keep bugs/kids out covering with a napkin would probably work.

  1. Lizzie says

    They are delicious! There are also recipes to flavour them – with paprika, lemon, etc, and if you do them at 100 degrees in the oven, you can make raw kale chips, and they keep their nutrients.

  2. jtplus5 says

    These were very easy to make and soooo good. I washed and shook the kale then put it in a bowl with a paper towel under the leaves and used one other one to dry them, then added a small amount of olive oil – tore the leaves where they naturally come down towards the stem to make them bite size – a little more like a potato chip – then just with my fingers tossed and quickly rubbed oil over each-placed in a single layer on a baking sheet and sprinkled very lightly with sea salt then cooked according to recipe. They were gone in no time so……I made another batch today:) They definately have that satisfying salty crisp crunch of a chip…yum

  3. Hannahmr73 says

    I always add lemon. It makes them amazing. I do the same with other veggies too, like zucchini or broccoli. All with salt, pepper, and lemon juice. Wayyyyyy yummy!

  4. says

    I just made these for the first time. They came out perfect, except kale seems to absorb and then multiply any seasoning you put on them, so everybody just know to go really easy on the sprinkling of salt or whatever else you put on them. My next batch will be better.

  5. Gwendolyn Kilfoyle says

    Just curious why you use olive oil which is not good to use at high heat, rather than say, coconut oil.

  6. Stephanie says

    Hi Katie, I just made kale chips for the first time. I had two trays in the oven… one tray (on the bottom rack) got crispy… but brown… and the top tray was oily and wet. I tried to dry the kale off as best that I could…. any other tricks you know to creating this snack!

  7. Megan says

    Just made these and my 1 yr old loved it, thought it was hilarious that it crunched in his mouth. Thank you so much! I loved them too

  8. Jennifer says

    I tried making these using another similar recipe, but they were so THIN. Any suggestions to give them a thicker texture with more crunch?? Is there a “thicker” type of Kale to use?

  9. Rachelle says

    Love these! I mixed a little bit of the fat from my bone broth with a bit of olive oil, and they were delish!! Katie, I just want to say thank you for all your information. It has helped me and my family so much. I have tried so many of your recipes, and have loved everyone of them. Youre a great mama for doing what you’re doing for your family, cause this does take a lot of time, research, and patience. You’re awesome!!

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