How to make the best crispy kale chips at home — an easy, low-calorie, and utterly addictive healthy snack!
The best crispy kale chips
Craving a healthier alternative to potato chips? These oven-baked kale chips are crunchy, flavorful, and loaded with nutrients. They’re so easy to make you can have a snack in under 30 minutes — and you won’t feel guilty about finishing the whole bowl.
Kale chips have become a favorite for good reason: they’re light, addictive, and surprisingly satisfying. Once you try them, you’ll understand why they’re so popular.
Readers also love these Healthy Chocolate Chip Cookies
Homemade kale chip flavors
Once you master the basic recipe (kale, oil, and salt), try these tasty variations:
Sea Salt & Vinegar: Massage 3 tablespoons white or apple cider vinegar into the kale before adding salt; finish with flaky sea salt.
Garlic: Add 2 teaspoons garlic powder with the salt.
Lemon Dill: Add 3 tablespoons fresh lemon juice and 1 teaspoon dried dill before massaging.
Everything Bagel: Mix in 1 tablespoon Everything Bagel seasoning at the same time as the salt.
Cool Ranch: Combine 1 teaspoon each onion powder, garlic powder, and dried dill with the salt.
Sesame Ginger: Add 1 teaspoon ground ginger (or 2 teaspoons fresh grated), 2 tbsp maple syrup or honey, and 2 teaspoons toasted sesame oil with the olive oil. Stir in sesame seeds before baking.
Spicy: Add 1/2 teaspoon chili powder and ground cumin, plus 1/4 teaspoon red pepper flakes and smoked paprika.
Barbecue: Massage in 1–2 tablespoons barbecue seasoning (or make your own with brown sugar, paprika, chili, garlic, onion powder, black pepper, salt, and cayenne).
Chili Lime: Add 1 teaspoon chili powder and 3 tablespoons fresh lime juice with the salt and oil.
More ideas: Try basil pesto, avocado oil, curry powder, turmeric, Thai curry paste, or even cinnamon sugar for sweet chips.
Cheesy kale chips
If you want a cheesy flavor without dairy, nutritional yeast is an excellent option:
Nacho: Add 1/2 cup nutritional yeast and 1/2 teaspoon each chili powder, garlic powder, onion powder, and paprika.
Parmesan: Massage in 3 tablespoons grated Parmesan or a vegan Parmesan alternative.
Cheddar: Use 1/2 cup nutritional yeast for a strong cheesy taste.
Pizza: Combine 1/3 cup nutritional yeast or Parmesan with 1 teaspoon each garlic powder, onion powder, and dried oregano.
Still craving healthy comfort food? Make Vegan Mac and Cheese
Sour cream and onion chips
For a creamy, tangy version, make a cashew-based sour cream dressing:
Soak 1 cup raw cashews overnight. Drain, rinse, and pat dry. Blend with 3 tablespoons water, 1 tablespoon apple cider vinegar, 1 tablespoon lemon juice, 1 tablespoon dried onion flakes, 1/2 teaspoon salt, and 1/2 teaspoon onion powder. Toss this mixture with the kale leaves to coat evenly (omit the oil and extra salt). Bake at 300°F for 25 minutes, flip, then bake another 10 minutes or until crispy.
Chocolate dessert kale chips
Yes — chocolate kale chips are a real and delicious treat. Use coconut oil, keep a pinch of salt, and toss the kale with 3 tablespoons maple syrup and 4 tablespoons unsweetened cocoa or raw cacao powder. Bake as usual and enjoy as a nutritious dessert or snack.
Kale chip recipe video
Watch the step-by-step recipe video above
Ingredients for baked kale chips
The core ingredients are simple: raw kale, salt, and oil (or use an oil spray for a lower-fat option). Olive or avocado oil works well for savory chips; coconut or neutral vegetable oil suits both savory and sweet versions. You can also make oil-free chips using a good spray.
Once you’ve mastered the basic method, experiment with the flavors listed above. Leftover raw kale is great added to smoothies.
Frequently asked questions
What type of kale?
Most varieties work: green, purple, red, Tuscan, baby, dinosaur, and lacinato kale are all fine. Curly kale is a favorite because it holds seasonings well. Baby kale can be used without tearing. Ornamental kale is edible but less flavorful.
Can I substitute spinach?
Yes. Spinach has higher water content, so it cooks faster and needs less baking time to become crisp.
Can I use a dehydrator or air fryer?
Yes. For an air fryer, preheat to 350°F and cook in batches: 3 minutes, shake, then 2 more minutes or until crisp. For a dehydrator, set to 125°F and dry about 3 hours or until the desired texture.
Are kale chips available to buy?
Packaged brands are sold in many stores, but buying pre-made bags can be pricey. Homemade kale chips are quick, inexpensive, and fresher.
How to make kale chips
Don’t be intimidated — prep takes under five minutes and the oven does the rest.
1. Preheat oven to 300°F. Line two baking sheets with parchment paper.
2. Wash kale in a large bowl of water and pat very dry — the drier the better for crispiness. Tear into large pieces; they will shrink during baking. You can leave stems on or remove them.
3. In a large bowl, toss the kale with 2 tablespoons olive oil (or spray well). Sprinkle on 1/2 teaspoon salt and any other seasonings you choose. Massage the kale with your hands for 3–4 minutes to soften the leaves and distribute flavor.
4. Arrange kale in a single layer on the baking sheets without overcrowding. Bake on the center rack for 25 minutes, flip the leaves, then continue baking as needed until crispy but not burned. Chips will crisp more as they cool. Oven times vary, so watch closely near the end.
Leftovers keep up to 4 days in the fridge but are crispiest fresh. You can make additional batches quickly if needed.
Tips for serving and storing leftovers
Let chips cool completely before storing in an airtight container. They’ll be crispiest the day they’re made; after that they become pleasantly chewy and work well in salads or stir-fries. You can freeze kale chips up to four months, with parchment paper between layers.
Serve as an appetizer, snack, or side with roasted vegetables or dips like avocado mayo or vegan onion dip. For smaller batches, halve the recipe.
Health benefits of vegan kale chips
Baked rather than fried, kale chips are a low-calorie snack that still delivers nutrition. One bunch of curly kale contains over nine grams of protein, along with vitamins K, A, C, B6, folate, manganese, thiamin, riboflavin, vitamin E, fiber, and minerals like iron, calcium, magnesium, phosphorus, and potassium.
This recipe can be gluten-free, low-carb, keto-friendly, vegan, and sugar-free depending on your choices of seasonings and oil.
Kale Chips
Ingredients
- 1 bunch curly kale
- 1/2 tsp salt
- 2 tbsp olive oil (or oil spray as needed)
- See above for flavor options
Instructions
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To make the kale chips, preheat the oven to 300°F and line two baking sheets with parchment. Wash and thoroughly dry the kale, then tear into large pieces. In a large bowl, toss the kale with oil or spray evenly, sprinkle salt and any seasonings, and massage for 3–4 minutes to coat the leaves. Spread in a single layer on the baking sheets without crowding. Bake for 25 minutes, flip, and bake a bit longer if needed until crispy. Chips continue to crisp as they cool. Store leftovers in an airtight container; they’re best the same day.
Video
Notes
More Healthy Vegetable Recipes
Vegan Carrot Cake
Cauliflower Recipes
Coconut Curry
Sweet Potato Brownies
Pumpkin Dip
Tofu Scramble