These crispy and tasty kale chips are great as an appetizer, side dish, and healthy snack idea. They make a colorful, light, and fun addition to a wholesome dinner or an evening with friends.
Make these flavor-packed chips with any kale, olive oil, and salt, and garnish with grated lemon and red pepper flakes for a zesty and spicy finish.
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Kale chips are oven-baked pieces of kale that turn out crisp, thanks to a low baking temperature and a tiny bit of oil to spread the heat evenly.
You can make kale chips with small pieces of curly kale or dinosaur kale, but you can also make them with whole kale leaves if you want something more grandiose and unique.
Kale is a wonderful superfood with plenty of nutritional benefits, and kale chips in the oven are a fun and easy way to add this nutritional powerhouse to your diet.
Combine them with our crispy sweet potato chips for a delicious, wholesome, veggie-packed snack platter.
You can use curly kale or dinosaur kale, also called Tuscan kale or lacinato kale. You can make the chips with chopped kale or with whole kale leaves.
We recommend removing the harder stems of the kale before making kale chips.
Extra virgin olive oil helps spread the heat evenly across the kale leaves and makes them crisp and tasty.
You only need very little oil, don’t put too much, or the chips will get soggy. You can substitute other vegetable oils for olive oil, but we think EVO oil tastes the best with kale.
Salt makes kale chips irresistible. We recommend sea salt or kosher salt. Only add a pinch; kale gets salty quickly.
Garlic is optional. If you like garlic flavor, toss the leaves in some grated garlic or a little garlic powder.
Lemon zest is optional. We like to use it to garnish the kale chips before serving them.
Red pepper flakes
Another optional ingredient is red pepper flakes if you like a bit of spice on your chips. You can substitute a pinch of chili powder or cayenne pepper for the flakes.
Preheat the oven to 250°F or 120°C. Line two baking trays with parchment paper.
Wash and dry the kale leaves well, then remove the woody stems.
Chop leaves into bite-size pieces.
Add them to a large bowl and toss with olive oil until the leaves are fully coated. Optionally, you can add some grated garlic or garlic powder.
Tip: It’s essential that the leaves are dried well, or else the water will prevent them from being crisp when you cook them in the oven. We recommend drying them one by one with a clean kitchen towel, paper towels, or a salad spinner.
Place the leaves next to each other on the baking trays on a single layer, without overlapping, and with some space between each piece.
Bake in the oven at 250°F or 120°C for about 25 to 30 minutes. Then take it out of the oven and let it cool down for 5 minutes. The chips will get crispier as they cool down.
Note: The kale must cook slowly at a low temperature to get crisp without burning.
Arrange them on a serving platter and sprinkle them with sea salt, red pepper flakes, and grated lemon zest.
Dinosaur Kale Chips
Did you know that you can make kale chips with whole dinosaur kale leaves? We love this variation because the chips look spectacular and get super crisp.
To make them, you’ll need dinosaur kale (aka lacinato kale, Tuscan kale, or cavolo nero) leaves. First, wash and dry them well, then brush them with olive oil.
Arrange them on baking sheets, then bake them in a preheated oven at 250°F or 120°C for 25 to 30 minutes.
Take them out of the oven, let them cool down for 5 minutes, then season them with salt, red pepper flakes, and lemon zest.
Serve as a snack with other finger foods, such as:
- Eggplant pizza with marinara sauce and melted cheese.
- Sweet potato chips, healthier than crisps, are made with thin crispy sweet potato discs.
- Smashed potatoes with chimichurri and tomato salsa.
- Crostini with tapenade or veggie toppings.
Serve as a side dish with pasta, a stew, or casserole:
- Eggplant parmigiana with tender roasted eggplant, parmesan, and a rich tomato sauce.
- Lentil curry with an easy spice mix and a rich and creamy texture.
- Pasta e Ceci (chickpea pasta): authentic Italian pasta with fresh herbs, tomato sauce, and nutty chickpeas.
- Hummus pasta: an easy dinner idea ready in 20 minutes with hummus and sauteed mushrooms.
Make Ahead & Storage
Kale chips are best eaten immediately, so we don’t recommend making this recipe more than an hour ahead of time.
Store the kale chips at room temperature in an airtight container in a dry corner of your kitchen for up to 24 hours.
After that, the kale will start losing its crispiness.
More Kale Recipes
If you love cooking with kale, get fresh and green inspiration from these wholesome kale–packed recipes:
- Tuscan bean soup with white beans, leafy greens, and rustic Italian flavors.
- Kale pesto pasta with a creamy 5-minute kale pesto and roasted pumpkin.
- Creamy kale pasta with lemon ricotta sauce, an easy vegetarian or vegan dinner idea
- Lentil soup: wholesome, earthy, and easy to make, a perfect Sunday dinner idea.
- Kale pesto with kale and almonds is excellent for bruschetta, sandwiches, and pasta!
- Easy kale salad with roasted pumpkin, pomegranate seeds, and a tangy, creamy dressing.
- Savory crepes with mushrooms and kale filling is a wholesome vegetarian dinner idea.
- Kale soup: a delicious creamy kale and tomato soup with white beans.
More Green Appetizer Ideas
If you love easy and healthy appetizers, get green inspiration from these wholesome appetizer ideas:
- Fennel salad with orange wedges and pomegranate seeds.
- Pear salad with ricotta, orange, and arugula.
- Quick avocado salad with tomato and a tangy mustard dressing.
- Avocado spread: perfect as a dip and spread on crostini or bruschetta.
- Shaved Brussels sprouts salad with a creamy lemon vinaigrette and cranberries.
For many more side dish ideas, check out our sides category page.
- 4 – 6 cups dinosaur kale or curly kale
- 1 tablespoon extra virgin olive oil
- ¼ teaspoon salt or more to taste
- 1 clove garlic grated or garlic powder (optional)
- ⅛ teaspoon red pepper flakes (optional)
- 1 lemon the grated zest (optional)
- Preheat oven to 250°F or 120°C. Line two baking trays with parchment paper.Wash and dry the kale leaves well, then remove woody stems and chop leaves into bite-size pieces.
- Add to a bowl and toss with olive oil until fully coated. Optionally, you can add some grated garlic or garlic powder.
- Place the leaves next to each other on the baking trays on a single layer and with some space between each piece.
- Bake in the oven at 250°F or 120°C for about 25 to 30 minutes. Take out of the oven and let cool down for 5 minutes. The chips will get crispier as they cool.
- Arrange on a serving platter and sprinkle with sea salt, red pepper flakes, and grated lemon zest.
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