Crispy Baked Kale Chips

Crispy Baked Kale Chips | In Jennie's Kitchen

It feels almost silly to share this recipe for Crispy Baked Kale Chips considering how many recipes already exist online. Really, I’m writing about them today to remind everyone how easy they are to make at home compared to buying them (and a lot less expensive, too). They’re the perfect snack to pack in school lunches.

Some recipes direct you to blast the kale with heat as high at 400ºF. I’ve been guilty of that in the past, too. Time and experience making many batches of kale chips have taught me that a little patience goes a long way.

When it come to making these Crispy Baked Kale Chips, low and slow is the way to go.

Really, it doesn’t take much longer. A 15 to 20 minute bake at 325ºF does the job nicely. Stirring the kale every 5 minutes is fussy-sounding but key in making sure they dry out properly without burning in spots.

I love using Tuscan kale, but curly green kale will work fine. Those heads tend to be larger, so you’ll likely need to use two pans. Also, a little oil goes a long way. Don’t worry if they seem too dry after rubbing with such a small amount. The kale releases moisture as it bakes in the oven. Too much oil, and you’ll have greasy kale chips (been there, done that).

Crispy Baked Kale Chips | In Jennie's Kitchen

Save money, and stop buying store bought kale chips. Make these Crispy Baked Kale Chips at home for less money. | In Jennie’s Kitchen

More Back to School Recipes

Creamy Homemade Hummus

Waffle Pressed Pizza Pockets

Vegetable Egg Rolls

Homemade Falafel

Peanut Butter Cereal Treats

Easy, Homemade Granola Bars

Crispy Baked Kale Chips

Prep time:
Cook time:
Total time:

Ingredients

  • Bunch of Tuscan kale
  • Olive oil
  • Sea salt

Instructions

  1. Preheat the oven to 325ºF
  2. Meanwhile, prepare the kale. Remove the leaves from the center ribs. Tear the leaves into pieces, and compost the ribs.
  3. Place the leaves on a rimmed sheet pan. Drizzle some olive oil, no more than 1 to 2 teaspoons, and season with salt. Rub the leaves together to coat them completely.
  4. Bake for 15 to 20 minutes until crisp, making sure to stir them in the pan every 5 minutes. Let cool completely before storing in an airtight container.

4 Comments

  • Marylynn

    I bake them on a cooling rack, such as those used for cookies, placed on a baking sheet. There’s no need to turn or stir them and both sides turn out crispy. Thanks for all of your recipes and stories.

  • Jennie

    Thanks for that tip, Marylynn. Do you find that the outer kale leaves cook as evenly as the ones on the center of the rack? Do you still rub them with a bit of olive oil? I’m guessing you place the leaves single layer, so you need a few sheets and bake them in batches, right?
    -Jennie

  • Marylynn

    Hi Jennie, it does take several batches and they go in two racks at a time. They have always crisped evenly and will melt in your mouth. In addition to the olive oil and Himalayan pink sea salt, I also use a small drizzle of low-sodium soy sauce, since I like the flavor. Thanks for all of the great recipes!