Perfect Baked Kale Chips

 Make your own kale chips at home, perfect every time!

Print Recipe!!

Perfect Baked Kale Chips

Preheat oven to 350 degrees

Bake for 10 minutes


½ pound of fresh curly kale (about 8 bunches)
2 Tbsp. extra virgin olive oil
kosher salt


  • Wash kale and dry in salad spinner or place in tea towel and swing over head (the Julia Child way)! The kale must be dry to bake into chips.
  • Remove center stem from the kale leaves and rip into 2 1/2 inch pieces – follow the natural shape of the leaves to make chip shapes.
  • In a large bowl place the dried and ripped kale and drizzle extra virgin olive oil along the sides of the bowl, this helps evenly distribute oil onto the leaves. With your hands massage the oil into the leaves making sure to have all the leaves covered with oil -don’t worry you can’t bruise the kale.
  • On a half sheet pan or cookie sheet topped with wire rack lay the kale leaves in an even layer shiny side down.
  • Bake for 10 minutes or until the chips are crisp to the touch. Salt the chips as soon as they come out of the oven and carefully move them to a cooling rack.
  • When cool store in airtight zip-top bag or in an airtight container. Will stay crisp for up to two days.
Here's how I did it!
1 bunch of kale -I used half of this and made enough chips to fill a zip-top bag 3/4th of the way full

Tear off stem

Tear into 2 1/2 inch pieces 
Drizzle oil onto the sides of the bowl for easier distributing of the oil

Make sure to rub all the oil into the leaves.  
top 1/2 sheet pan with wire rake
Lay kale leaves out in and even layer
bake for 10 minutes at 350 degrees, sprinkle with salt as soon as they come out of the oven.
Salting after not before is very important!


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