Crispy Kale Chips Recipe

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!

Delicious Homemade Kale Chips with Sea Salt Recipe

1 vote


Crisp Kale Chips


  • 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.

Courses snack

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Ever made Kale chips? What is your favorite way to prepare Kale? 

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Reader Comments

  1. oh my goodness what a great Idea!! I love kale and was wondering what els I could do with it!!!

    • Mix Kale in with your homemade fruit or vegetable juices. It adds a delicious taste to any drink.

  2. interesting, looks good! why do you say not to cover it?

    • 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.

  3. I like to sprinkile a little cheese (like a parm.) on our kale chips.  Yum!

  4. Fantastic idea! I’ve yet to try kale, may have to do this for my first try.

  5. even my toddler likes them 🙂

  6. 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.

  7. 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

  8. My new addiction! These are SO delicious!

  9. 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!

  10. 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.

  11. I like to sprinkle mine with nutritional yeast. yum!

  12. Make these often…great way to get in more veggies during snacking.

  13. Just made these. Kids (and me!) loved them!

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

  15. Super delicious! I used cumin and pink salt.

  16. 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!

  17. you ask how we normally prepare kale. My favorite way to have kale is steamed with raisins.

  18. I am developing a serious addiction to these. SO good!

  19. 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

  20. Will olive oil oxidize at 370 degrees when making kale chips?

  21. 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?

  22. So glad I stumbled on this recipe for Kale chips. I love them more than potato chips. Very, very addicting.

  23. 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!!

  24. I just made these the other night and actually put 1 Tbsp. of organic vinegar with the ‘mother’s milk’, Himalayan salt and they were delicious! I have totally changed my life because of your recipes in beauty and I enjoy all of your advice, you are amazing!

  25. I make kale chips all the time, I love the texture! 250degrees for 10-15 min, I’ve tried higher temps at less time and they either don’t crisp or I end up burning them, haha. Same oil and salt prep, except sprinkle a little lemon juice on them after removing from the oven and they are delicious! Mmmmm

  26. I love Kale chips, and so does everyone I have shared them with. I do them in my dehydrator, which in most recipes say take about 18 hours. I never had to wait that long, generally only about 3 or 4 hours if you flip them in between. I found a “cheesy” recipe that uses a pureed/blended mix of lemon juice, cashew nuts, red pepper, olive oil and nutritional yeast, and water, along with a few spices thrown in. Some people just drizzle it on the leaves, but I like to massage it in with my hands. It is a bit more work, but it distributes the flavor better and speeds up the drying time. I always remove the spines, as they are much thicker and would also take up a lot of time dehydrating. I prefer to use flat leaf rather than curly, they are easier to work with and I always use the largest leaves from the kale in my garden. Kale tastes stronger and more bitter in the larger leaves, but you do not notice that when you make chips out of them. They really do taste cheesy and are the most addictive thing I have ever eaten! I experimented with my own recipes and came up with a blend of soaked sunflower seeds, yogurt, dill and onion. They were yummy too. I store it in airtight containers and have found them to stay crisp. If they do get a bit soft, you can always re-crisp them for a few minutes in your dehydrator or oven.

  27. Such a delicious recipe. Thanks for sharing.

  28. Seriously delicious AND easy. I had to cook mine for about 14 mins. Thanks so much for your blog.