Crispy Kale Chips Oven Baked (Print Version)

Light, crunchy kale chips baked to a perfect crisp with a savory seasoning blend.

# What You'll Need:

→ Kale

01 - 1 large bunch curly kale (about 7 oz)

→ Seasoning

02 - 1 1/2 tablespoons olive oil
03 - 1/2 teaspoon fine sea salt
04 - 1/4 teaspoon freshly ground black pepper
05 - 1/2 teaspoon garlic powder (optional)
06 - 1/4 teaspoon smoked paprika (optional)

# How To:

01 - Preheat oven to 300°F and line two baking sheets with parchment paper.
02 - Wash kale thoroughly and dry completely using a salad spinner or towels. Remove thick stems and tear leaves into bite-sized pieces.
03 - Place kale in a large bowl. Drizzle with olive oil and sprinkle with salt, pepper, garlic powder, and smoked paprika if using. Massage seasonings evenly into the leaves.
04 - Spread kale in a single layer on the prepared baking sheets, avoiding overcrowding.
05 - Bake for 12–15 minutes, rotating trays halfway through, until edges are crisp but not browned.
06 - Allow chips to cool for a few minutes before serving to achieve maximum crunch.

# Expert Tips:

01 -
  • Light and crunchy healthy snack
  • Seasoned to perfection and satisfy salty and crisp cravings
02 -
  • For extra flavor, try adding a sprinkle of nutritional yeast or Parmesan cheese (for non-vegan option) before baking.
  • Store leftovers in an airtight container for up to 2 days—if they lose crispness, briefly re-crisp in the oven.
03 -
  • Avoid washing kale just before baking to prevent sogginess.
  • Massage seasoning thoroughly for best flavor coverage.
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