How To Make the Crispiest Kale Chips


Kale is known as a superfood that is great to include in our diet for a variety of different nutrients. Making kale chips is a way to include this leafy vegetable into our diet without feeling like we’re eating another vegetable.


With their crispy texture and saltiness, kale chips are the perfect healthy snack that can be made easily. Here are the instructions on how to make delicious crispy kale chips.

1. Remove the stems and tear leaves into large pieces

I remove the stems very quickly by grabbing the base of the stem with one hand and pushing outwards along the stem to slide off the leaves. Works like a charm!


2. Wash and thoroughly dry the leaves before beginning

If the leaves aren’t properly dried, the water can “steam” the kale chips while baking and lead to the dreaded soggy kale chip! Be sure they are nice and dry before you massage in the oil. A salad spinner works great; just be sure not to overload it so the leaves can properly dry.

3. Don’t skip the oil, but don’t drench it in oil either

A little bit of extra virgin olive oil (or coconut oil, if you prefer) goes a long way. I like to use ½ tablespoon of oil per baking sheet of kale chips. “Massage” the oil into the leaves to ensure all the nooks and crannies are coated. Oil also helps the spices stick to the leaves. I just use salt but various combos can be fun like paprika and chili.


4. Spread kale into a single layer on the baking sheet

I used to dump all the kale into a very thick layer on the baking sheet and hope for the best, but doing this tends to lead to soggy, unevenly baked kale chips. I’ve learned to be a bit more patient and spread them out into a thinner layer on each baking sheet. Be sure to rotate the baking sheet half-way through baking. There’s no real need to flip the chips unless you have the patience for it.



5. It’s all about the low-heat for even baking

I tested all kinds of kale chip recipes at different temperatures from very low to high heats. Surprise, surprise the batches that worked the best were the ones I baked at a very low temperature of 300F. Sure, it takes a bit longer to bake, but I can assure you it’s worth it because you don’t get any burnt pieces. Remember, the goal is to crisp the kale, not scorch it into smithereens! In my oven, I bake at 300F for 10 minutes, then I rotate the pan, and bake for another 15 minutes. So 25 minutes total for kale chip perfection in my oven. This will vary based on your oven, but it’s a good starting off point!


6. Cool for just a few minutes on the baking sheet

I’ve found that waiting just 3 minutes allows the kale chips to crisp up even more once they are out of the oven. Just like baked cookies or roasted chickpeas, kale chips really firm up even more when cooled. Those 3 minutes will feel like hours though. I won’t lie.

Source: Oh She Glows

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