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    Home » Starters » Kale Chips With Lemon and Garlic

    Kale Chips With Lemon and Garlic

    Published: Nov 12, 2021 · by Nico

    Jump to Recipe

    Our kale chips in the oven are made with whole leaves of cavolo nero, also known as black kale. For seasoning, we use lemon, garlic, and chili flakes.

    We like to keep the kale leaves whole, for a beautiful, crisp, and light snack or starter.

    kale chips in oven
    On this page:
    • What are kale chips?
    • Ingredients & Substitutions
    • How to make kale chips in the oven
    • Common mistakes
    • Storage
    • Variations
    • Dinner ideas
    • Recipe
    kale chips in oven

    What are kale chips?

    Kale chips are oven-baked pieces of kale that turn out crips, like potato chips, thanks to the low baking temperature.

    Usually, kale chips are made with small pieces of kale. In this recipe, we tried making kale chips with whole kale leaves.

    black kale on a baking tray

    We used black kale for this recipe, and as you can see from the pictures, the oven-baked kale chips turned out beautiful and also very very crunchy (you can see that in the video).

    Kale is a tremendous superfood with plenty of nutritional benefits. Kale chips in the oven are a fun and easy way to add some of this nutritional powerhouse to your diet.

    kale chips in oven

    Ingredients & Substitutions

    • Kale: we used the whole leaves of black kale (cavolo nero) for our kale chips. If you can't find whole leaves you can do this recipe with pre-chopped kale.
    • Olive oil, garlic, lemon zest, salt and chili flakes: we use these ingredients to flavour the kale. Alternatively, this recipe is delicious also just with salt and olive oil.
    cavolo nero Italian black kale
    cavolo nero | Italian black kale

    How to make kale chips in the oven

    Wash and dry the kale leaves, preheat the oven to 280F or 140C.

    Note: It's important that the leaves are dried well or else the water will prevent them from being crisp when we cook them in the oven.

    Note: It's important that the kale cooks slowly at a low temperature so that it gets crisp without burning.

    drying the kale

    On two baking trays, place the leaves next to each other, without too much overlapping.

    You can cut off the bottom part of each leaf if it's too hard and woody.

    arranging the kale on a baking tray

    Grate the zest of half a lemon on top of the kale leaves.

    To a small bowl, add some grated garlic (or minced garlic) and olive oil. With a brush, brush each kale leave with the olive oil and garlic mixture.

    brushing with oil

    Bake in the oven at 280F or 140C for about 20 to 30 minutes.

    Check the kale at the 20-minute mark, if it's crisp take it out, if not cook for a few more minutes, checking often, till it's crisp.

    kale ready to be baked

    Take the kale out of the oven, season with salt, some chili flakes, and some grated lemon zest. Arrange on a plate to be served.

    crisp baked kale

    Common mistakes

    Not drying the kale leaves before baking them will prevent them from turning crisp, as the water will turn into steam that will make the kale soft. Dry the leaves well before baking them.

    A too high temperature will burn the kale fast, so my advice is to keep the baking temperature at around 280F or 140C.

    kale chips in oven

    Storage

    Store the kale chips in a dry corner of your kitchen for up to 24 hours. After that, the kale will start losing its crispiness.

    If you want to preserve it for longer, store it in an air-tight container.

    Variations

    If you can't find whole kale leaves, you can make kale chips in the oven in smaller pieces. The cooking method is exactly the same as I described.

    Do not crowd the baking tray or else the kale won't be crisp.

    If you're a fan of easy, baked veggies, try our roasted artichokes and baked asparagus - they're crunchy and quick to prepare.

    kale chips in oven in small pieces

    Dinner ideas

    Did you know that we develop our recipes to go together for a complete dinner meal plan? Serve Kale chips as a starter with:

    Pasta with chestnut pesto and mushrooms

    spaghetti with chestnut pesto

    Easy homemade chocolate and chestnuts truffles as an extra dessert.

    chestnut truffle pralines

    Castagnaccio - Italian chestnut flour cake

    castagnaccio chestnut flour cake

    Recipe

    crispy kale chips with lemon and garlic

    Kale chips in the oven with lemon and garlic

    Author: Nico
    Our kale chips in the oven are made with whole leaves of cavolo nero, also known as black kale. For seasoning, we use lemon, garlic, and chili flakes. We like to keep the kale leaves whole, for a beautiful, crisp, and light starter.
    Print Recipe Pin Recipe Share Recipe
    5 from 4 votes
    Prep Time 10 mins
    Cook Time 20 mins
    Total Time 30 mins
    Course Side dish, Starter
    Cuisine International
    Servings 4 people
    Calories 48 kcal

    Ingredients
      

    • 12 leaves black kale or other type of kale*
    • 1 tablespoon olive oil
    • 1 clove garlic
    • 1 pinch chili flakes
    • 1 pinch salt
    • 0.5 zested lemon

    Instructions
     

    • Wash and dry the kale leaves, preheat the oven to 280F or 140C.
      Note: It's important that the leaves are dried well or else the water will prevent them from being crisp when we cook them in the oven.
      Note: It's important that the kale cooks slowly at a low temperature so that it gets crisp without burning.
      drying the kale
    • On two baking trays, place the leaves next to each other, without too much overlapping.
      You can cut off the bottom part of each leaf if it's too hard and woody.
      arranging the kale on a baking tray
    • Grate the zest of half a lemon on top of the kale leaves.
      grating lemon zest on kale
    • To a small bowl, add some grated garlic (or minced garlic) and olive oil. With a brush, brush each kale leave with the olive oil and garlic mixture.
      brushing with oil
    • Bake in the oven at 280F or 140C for about 20 to 30 minutes. Check the kale at the 20-minute mark, if it's crisp take it out, if not cook for a few more minutes, checking often, till it's crisp.
      kale ready to be baked
    • Take the kale out of the oven, season with salt, some chili flakes, and some grated lemon zest. Arrange on a plate to be served.
      crisp baked kale

    Video Recipe

    VEGAN DINNER 008 | FALL MENU: Kale chips, Pasta with Chestnuts, Pralines, Chestnut cake

    Notes

    *if you can't find whole leaves of black cabbage, you can replace it with pre-chopped curly kale, or with any other type of kale.
     

    Nutritional Values

    Nutrition Facts
    Kale chips in the oven with lemon and garlic
    Amount Per Serving
    Calories 48 Calories from Fat 36
    % Daily Value*
    Fat 4g6%
    Saturated Fat 1g6%
    Polyunsaturated Fat 1g
    Monounsaturated Fat 3g
    Potassium 166mg5%
    Carbohydrates 3g1%
    Dietary Fiber 1g4%
    Sugar 1g1%
    Protein 1g2%
    Vitamin A 3304IU66%
    Vitamin B6 1mg50%
    Vitamin C 40mg48%
    Vitamin E 1mg7%
    Vitamin K 235µg224%
    Calcium 51mg5%
    Folate 10µg3%
    Iron 1mg6%
    Manganese 1mg50%
    Magnesium 16mg4%
    Zinc 1mg7%
    * Percent Daily Values are based on a 2000 calorie diet.
    Did you like this recipe?Leave us a comment below or follow us on Facebook, Instagram, or Pinterest. It would mean the world to us 🙂

    If you liked this recipe, you might also like:

    • Vegan creamy pasta - Boscaiola style
    • Pan-fried tofu with mushrooms
    • Shaved Brussels sprout salad with maple syrup dressing

    Did you try this recipe at home? Let us know in the comments below, we love to hear from you!

    Buon appetito!

    Nico

    « Creamy pasta with chestnuts pesto
    Homemade chocolate and chestnuts truffles »

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