Crispy Kale "Chips"

Total Time:
45 min
25 min
20 min

4 servings

  • 1 head kale, washed and thoroughly dried
  • 2 tablespoons olive oil
  • Sea salt, for sprinkling

Preheat the oven to 275 degrees F.

Remove the ribs from the kale and cut into 1 1/2-inch pieces. Lay on a baking sheet and toss with the olive oil and salt. Bake until crisp, turning the leaves halfway through, about 20 minutes. Serve as finger food.

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    I loved them! They are my husband's new favorite in place of chips!
    These came out well - I took the advice of "smojet" and used the cooling rack on top of the cookie sheet. For the second tray I added a sheet of parchment and that was the magic trick -- cookie sheet - cooling rack - topped with a sheet of parchment. I just slid the chips off the parchment onto the plate and no messy little bits. Watch the oil and salt, it is easy to overdo. Convection times (325 for 12 min) worked well. YUM!!
    Great recipe! My tips: better a little too much olive oil than not enough -- make sure they are all nice and shiny before going in the oven. Also, be sure to get them out of the oven before they start turning golden-brown, because I think the flavor starts to nose-dive at that point. You want them nice and green. And lastly, my very best tip: use oven-safe cooling racks on top of cookie sheets so that you can skip the laborious flipping halfway through. They are fragile and don't always survive the flipping intact, and it's a pain. Once they're done, turn the cooling racks and tap to shake off the loose chips, then just pat/poke the rest until they fall onto the cookie sheets.
    These are better as they sit from day to day. They get saltier and more chip-like...unbelievable that these are made from kale! My husband and I gobbled them up!
    I used half a bag of Cut'NGreen fresh, chopped kale, already washed. Preheated the oven to Convec. 250 for 30 minutes. Put half the bag into a large bowl...sprinkled two tlbs. olive oil and sprinkled generous amount of sea salt. Tossed the lot until I felt all kale was covered in oil and salt evenly dispersed then spread it out on a cookie sheet in pretty much one layer. 
    Ladies, I am here to tell you this is beyond delicious! But you already know this...I have but one many calories to you think is in 1 cup of this fabulous snack food?
    33 calories worth of kale in each cup.. and depending on how much oil you used, just think 1 tablespoon is 120 calories. how much kale was in the half bag?
    I'm making my own right now, I can't wait to see how they come out.. for future use I think I may purchase a new small spray bottle to make a oil spray to cover the kale with oil but to do it minimally. Also I can imagine garlic powder tasting amazing on the kale chips
    Will admit that I have very low expectations for these, as I'm trying new - HEALTHY - recipes and this is my first kale experiment. And I will admit when I am wrong as I am sitting here downing these things. I used a seasoning salt instead of regular, that's the only change I did.
    These are AWESOME! Never made them before and was eating them within an hour of reading Melissa's post. Quick dry method: toss in a lg., clean, flour-sack dish towel. Used lemon oil and Vann's citrus herb salt. I alone ate almost the entire jumbo cookie sheet. Will make these again and again. Took about 25 mins. @ 250 convection oven. Thanks Melissa!
    Perfect, except I ended up cooking mine for 40 minutes...
    Melissa - I love you! This simple, straightforward recipe is a dream come true an so darn delicious that the kale chips are my new addiction. THANK YOU!
    My first time eating them ever. AND my first time making them. Here are my thoughts: 
    1. (When I opened the oven) Oh my, they shrunk! Where did they go?! 
    2. (When I tried on) They are like really light paper! So crunchy! 
    3. (As I continued trying more) Ooh, too much salt on that one. (Try to sprinkle the salt evenly!) 
    4. They taste totally different from how they taste/smell when they're raw. With some seasoning, like garlic, ginger, onion, etc., they are so light and flavorful. They really do become chips!  
    Considering I have a huge bag left of raw kale, there should be no problem baking them off with this simple and perfect recipe. Thanks Melissa! And thanks to all the reviews!
    Also, I think I put too much oil in an effort to get every kale piece covered. That in turn made them a little soggy. Next time I'll add less and just rub them around.
    I made mine a little soggy at first but fixed it by leaving them in the oven at 170 for a while! No damage done, and it dried them out.
    came out great , all family members loved it after trying it....even the picky eaters giving it the hairy eyeball at first. Only word of warning is to be careful on the salt. what looks like not too much sprinkling it on big leaves gets pretty concentrated when the leaves shrink down....its easy to oversalt them. I found 1/4 tsp of salt for a bunch of kale was about right.
    Fabulous! 300 for 20 minutes with Jalapeno olive oil and Tony's Cajun seasoning and they came out great.
    These are awesome! My 3 and 5 year olds and I just ate an entire bunch of kale this way because we couldn't stop! One said "I could eat these all day" and the other kept saying "yummy"! I also do this with spinach and it's fabulous too. Thanks for sharing!
    My first attempt at crispy kale....and now, I'm hooked! Easy recipe and I will be making them again!
    This is my first time making kale chips, and wow! Very yummy! Like other reviewers, I forgot to drythe kale, and they still came out crispy. I used garlic olive oil, so no need to add garlic. I ended up baking them 28 minutes, turning them a few times, and seasoned with creole seasoning. Boom!
    Delicious!! I used a tsp. of garlic olive oil and truffle salt and it turned out fantastic!
    I just made them, she's definitely right, be careful with the salt! One of my first batches came out a little on the heavy salt side, also they don't need much olive oil at all! Would like to try putting lots of different seasonings on them next time, but I'm really pleased! They're a great substitute to potato chips if you want something crunchy to go along with a sandwich.
    Delish! Seasoned with a little kosher salt, a little garlic sea salt and cayenne pepper! Very tasty n Krispy :)
    Convection oven for 12 minutes worked great.
    mine are in the oven right now-I tossed them in half olive oil half sesame seed oil and add garlic salt, minced garlic, paprika, cayenne, chilli peppers, onion salt and freshly grated parmesan cant wait to see how they turn out hopefully they are nice and crispy i didn't let them dry either im too impatient for that!are these as healthy as fresh unbaked kale??hopefully the heat doesn't kill the nutrients
    I forgot to let them dry and they still turned out perfectly.
    I added some chopped garlic and onion. Could bake about 25 min.
    I put a little less oil (personal preference) and they turned out great! This was my first time making them and even my husband and son loved them!
    These are really great! I made them just like this recipe first and I currently have some coated in cumin and chili powder in the oven right now! I do agree they look a bit oily but they're as crispy as can be!
    Excellent. Mine came out nice and crispy....better than what you can get in the health food stores.  
    To "tofoys" ....I love the nutritional yeast and garlic powder on it as well. Also, you can use nutritional yeast to make a great garlicky salad dressing too. Olive oil, lemon juice, garlic, the yeast and tamarin.
    wayy better than health food store kale and healthier i think because your using fresh kale mine are in the oven right now-I tossed them in half olive oil half sesame seed oil and add garlic salt, minced garlic, paprika, cayenne, chilli peppers, onion salt and freshly grated parmesan cant wait to see how they turn out hopefully they are nice and crispy i didn't let them dry either im too impatient for that!
    Five Stars - IF you use mild, green kale. My first batch I used mild green kale - the recipe couldn't be easier - I did increase the heat to 300 and it came out perfectly. I am going to experiment with the amount of oil, though - they seemed a wee bit oily. I made another batch using red kale that someone gave me - argh, bitter! But that's not the recipe's fault. It did not taste that bitter raw so not sure what was up with it. For that batch I also used dark sesame oil and soy sauce, per another reviewer. I must say, I like regular olive oil and salt better.
    I used olive oil and Mortons All Salt, it was delicious! I read that someone used toasted sesame oil, I'm going to try that next as I love the flavor of sesame and believe it will add a nice nutty flavor.
    I really loved these, but I don't think the kale was dry enough and it was more wilted than crispy. Any suggestion on how to get it nice and dry before cooking would be helpful. Thanks!
    Salad spinner!! Worked like a charm!
    scrum-ditilee-umptious! yummy!
    DELICIOUS! thanks for sharing. you can buy this at a Vegan friendly store for $10 a bag or spend a $1 and make them just as good if not better!!
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