Foolproof Oven-Baked Kale Chips
These crispy, oven-baked kale chips are your next obsession—trust me, they've been put to the test and are loved by everyone (with the 5-star reviews to prove it!). They're a low-calorie, ridiculously easy, melt-in-your-mouth snack you can actually feel good about devouring!
Servings: 4 servings
Ingredients
- 1 bunch kale about 5 cups, 8-10 oz
- 1 Tbsp olive oil 15 mL
- ¼ tsp salt
- Optional flavorings see notes
Instructions
- Prep: Preheat oven to 300°F (150°C). Wash and dry kale. Cut the leaves from the spine, then roughly tear the leaves into bite-sized pieces.
- Flavor: Massage oil into the leaves, making sure each piece of kale has a thin coat of oil. Sprinkle with salt and toss to coat. Lay kale in a single layer on a baking sheet, uncurling the leaves as much as possible while keeping them from overlapping too much (you may need two baking sheets).
- Cook: Bake for 8 to 12 minutes, keeping a close eye on them after 8 minutes. They’re done when crispy but not brown (will become more crispy as they cool).
Notes
Optional flavorings: Sprinkle on after baking. Find a full list of my favorite seasonings here. A few of my top choices:
Ranch: ½ tsp dried dill, ½ tsp dried chives, ½ tsp garlic powder, ½ tsp onion powder, ¼ tsp salt, ¼ tsp pepper.
Dorito: 2 Tbsp nutritional yeast, ¼ tsp garlic powder, ¼ tsp onion powder, ¼ tsp cumin, ¼ tsp paprika, ¼ tsp chili powder, ¼ tsp salt.
Coconut Curry: 1 Tbsp unsweetened shredded coconut, ½ tsp curry powder, ¼ tsp salt.
Store kale chips in a paper bag or a loosely sealed plastic bag lined with a paper towel. They keep well at room temperature for up to a week. If they lose their crunch, throw them back in the oven for a few minutes.
Have an air fryer? Here's how to cook kale chips in an air fryer!
Nutrition
Serving: 1serving | Calories: 65kcal | Carbohydrates: 7.4g | Protein: 2.1g | Fat: 3.5g | Saturated Fat: 0.5g | Cholesterol: 0mg | Sodium: 178mg | Potassium: 348mg | Fiber: 1.1g | Sugar: 0g | Calcium: 95mg | Iron: 1mg
