Crispy baked Kale Chips are so easy to make with fresh kale, extra virgin olive oil, nutritional yeast, garlic powder, and a little salt. They’re low carb, crazy nutritious, and super budget friendly. This kale chips recipe makes crispy chips that everyone will love!
Kale Chips: A Healthy Superfood Snack
When it comes to healthy snacks, these are among the best!
This low carb superfood has SO many flavor options.
When done right, their crispy texture and savory flavors can fulfill even the deepest snack cravings.
The good news, it’s pretty easy to do it right!
The other good news, kale is available everywhere, and accommodates so many diets!
Best Kale Chip Toppings
- nutritional yeast (aka hippie dust)
- chili powder
- cayenne pepper
- garlic powder
- onion powder
- taco seasoning
- old bay seasoning
When choosing toppings, use the ones you already love but don’t be afraid to experiment.
I’m pretty partial nutritional yeast. It’s like a feather-light, grated, vegan cheese, loaded with vitamin B, and adds a nutty flavor to everything.
Kale chips are…
- A natural, low carb snack
- Naturally vegan and gluten-free
- Easy to make and super budget-friendly
- A healthy alternative to potato chips
How to make kale chips
Step 1. Wash kale and thoroughly dry it with paper towels or salad spinner. (don’t skimp on the drying part…you want the raw kale to have zero surface moisture).
Step 2. Lightly oil and toss kale in seasonings to coat evenly. Use your hands to massage the oil over the entire surface of the kale.
Step 3. Spread the kale on a large baking sheet in a single layer with no overlapping.
Step 4. Bake the kale 7-10 minutes. Be prepared to bake the kale longer, if needed, until moisture is fully removed and leaves are crispy.
Step 5. Remove from oven; allow to cool; store in an airtight container.
*see full recipe below*
Why did my kale chips get soggy?
If they came out of the oven wilted and not crispy enough, it means they still have too much moisture and need to bake longer.
Return them to the oven and bake in 5-minute increments until they reach desired crispiness.
How to avoid burnt chips (or burnt anything)
Kale chips are so delicate and burn so easily so, know your oven.
Quite simply, your oven temperature controller and actual oven temperature might not be in sync, which always leads to…womp wommmmp.
An oven thermometer will give you the most accurate temperature and avoid the womp womp.
If you don’t have the thermometer and are dying to make kale chips, try reducing your oven temperature by 5° or 10° to avoid burning.
How do you keep baked kale chips crispy?
To keep kale leaves crispy, they must be thoroughly baked to remove all moisture and cooled to room temperature before storing.
Store the chips in an airtight container at room temperature up to 5 days, or more, depending on the humidity in your house.
Do not freeze or refrigerate the chips, unless you like them moist (ewwwww).
When made right, kale chips are so delicious, they probably won’t last more than…about 6 hours.
Kale Chips Recipe Ingredients
- raw kale (any kind)
- extra virgin olive oil
- nutritional yeast
- garlic powder
- Kosher salt
Kitchen tools I use for this recipe:
More healthy snack recipes!
- 4 cups raw Kale stems removed
- 2 Tbsp Extra Virgin Olive Oil
- 1 Tbsp Nutritional Yeast
- 1/2 tsp Garlic Powder
- 1 pinch Kosher Salt as needed
- Preheat oven to 325°
- Drizzle OLIVE OIL over KALE; sprinkle NUTRITIONAL YEAST, GARLIC POWDER, and SALT; gently toss to evenly coat kale with oil and seasonings. Use your hands to work ingredients over the entire surface of the kale leaves.
- Spread kale out on a baking sheet with no overlapping leaves.
- Bake 10 minutes; check for doneness; if needed, toss leaves around to ensure crispy texture; continue baking in 5 minute increments to reach desired crispness; repeat as necessary; remove from oven; allow to cool.
- Store in an airtight container at room temperature up to 5 days.