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Baked Kale Chips

Featured in: Comfort Baking

This dish features kale leaves tossed with olive oil, sea salt, pepper, and optional spices, baked to a crisp texture. The process ensures each leaf is evenly coated before baking at a low temperature to prevent browning. It’s a nutritious, vegan and gluten-free snack option that is quick to prepare and perfect for satisfying a crunchy craving. Cooling after baking helps achieve maximum crispness, and optional toppings can add flavorful variety.

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Updated on Wed, 19 Nov 2025 16:13:00 GMT
Golden, crispy baked kale chips, a healthy snack, ready to be enjoyed straight from the oven. Save
Golden, crispy baked kale chips, a healthy snack, ready to be enjoyed straight from the oven. | butterhearth.com

Crispy, flavorful kale chips baked to perfection—a trendy, healthy, and budget-friendly snack that satisfies your crunch craving.

I discovered baked kale chips when looking for healthier options to regular potato chips. These instantly became a favorite mid-afternoon snack in our house and are perfect for movie nights.

Ingredients

  • Kale: 1 large bunch (about 200 g), washed and thoroughly dried
  • Olive oil: 1½ tablespoons
  • Sea salt: ½ teaspoon
  • Freshly ground black pepper: ¼ teaspoon
  • Smoked paprika or chili flakes (optional): ¼ teaspoon for extra flavor

Instructions

Preheat Oven:
Preheat your oven to 150°C (300°F). Line two large baking sheets with parchment paper.
Prepare Kale:
Remove the tough stems from the kale and tear the leaves into bite-sized pieces.
Season Kale:
Place the kale pieces in a large bowl. Drizzle with olive oil, then sprinkle with salt, pepper, and any optional spices. Toss thoroughly to coat every leaf evenly.
Arrange on Sheets:
Arrange the kale pieces in a single layer on the prepared baking sheets, ensuring they do not overlap.
Bake:
Bake for 12–15 minutes, rotating the baking sheets halfway through, until the edges are crisp but not browned. Watch closely towards the end to avoid burning.
Cool & Serve:
Remove from the oven and let cool for a few minutes before enjoying.
Close-up of perfectly seasoned baked kale chips, showing their crunchy texture and vibrant green color. Save
Close-up of perfectly seasoned baked kale chips, showing their crunchy texture and vibrant green color. | butterhearth.com

My kids love helping with tearing the kale and tossing it in oil, making it a fun family activity every time we bake these chips together.

Required Tools

Large bowl, baking sheets, parchment paper, salad spinner or kitchen towel, oven

Allergen Information

Contains olive oil. Naturally free from gluten, dairy, nuts, and soy. If adding cheese, check for dairy allergens. Always check spice labels for cross-contamination.

Nutritional Information (per serving)

Calories: 60, Total Fat: 3.5 g, Carbohydrates: 6 g, Protein: 2 g

Freshly baked kale chips, tossed with seasoning, ready to serve as a satisfying, gluten-free snack. Save
Freshly baked kale chips, tossed with seasoning, ready to serve as a satisfying, gluten-free snack. | butterhearth.com

Enjoy these kale chips freshly baked for the crispiest results. They pair perfectly with light white wine or sparkling water.

Recipe Questions

→ How do I ensure the kale chips become crispy?

Dry the kale thoroughly and bake at a low temperature (around 150°C/300°F) on a single layer without overlapping to achieve crispiness.

→ Can I add extra flavors to the kale pieces?

Yes, sprinkle with smoked paprika, chili flakes, nutritional yeast, or grated parmesan before baking for enhanced taste.

→ What is the best way to store baked kale chips?

Store in an airtight container for up to three days and re-crisp in a low oven if needed.

→ Are these kale leaves suitable for vegan and gluten-free diets?

Yes, the basic preparation is both vegan and gluten-free. Check toppings for any allergens.

→ What tools are required to prepare these kale pieces?

You will need a large bowl, baking sheets lined with parchment paper, and a salad spinner or towel to dry the kale.

Baked Kale Chips

Crispy kale pieces baked with olive oil and spices, delivering a healthy, crunchy light snack.

Prep duration
10 min
Time to cook
15 min
Complete duration
25 min
Created by Grace Mitchell


Skill Level Easy

Heritage American

Output 4 Portions

Dietary considerations Plant-Based, No Dairy, No Gluten, Low in Carbs

Components

Vegetables

01 1 large bunch kale (about 7 oz), washed and thoroughly dried

Oils

01 1½ tablespoons olive oil

Seasonings

01 ½ teaspoon sea salt
02 ¼ teaspoon freshly ground black pepper
03 Optional: ¼ teaspoon smoked paprika or chili flakes

Directions

Stage 01

Preheat oven and prepare trays: Preheat oven to 300°F. Line two large baking sheets with parchment paper.

Stage 02

Prepare kale leaves: Remove tough stems from kale and tear leaves into bite-sized pieces.

Stage 03

Season kale: Place kale in a large bowl. Drizzle with olive oil and sprinkle with salt, pepper, and optional spices. Toss thoroughly to evenly coat.

Stage 04

Arrange kale on baking sheets: Spread kale in a single layer on prepared baking sheets, avoiding overlap.

Stage 05

Bake until crisp: Bake 12–15 minutes, rotating sheets halfway through. Watch closely near end to prevent browning.

Stage 06

Cool and serve: Remove from oven and let cool for several minutes before serving.

Necessary tools

  • Large bowl
  • Baking sheets
  • Parchment paper
  • Salad spinner or kitchen towel
  • Oven

Allergy details

Review each component for potential allergens and consider consulting with a healthcare provider if you're unsure about certain ingredients.
  • Contains olive oil; naturally free from gluten, dairy, nuts, and soy. Check spices and added cheeses for allergens.

Nutritional information (per portion)

These values are estimates only and shouldn't replace professional medical guidance.
  • Energy Value: 60
  • Fats: 3.5 g
  • Carbohydrates: 6 g
  • Protein Content: 2 g