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    Home » Recipes

    Crispy Baked Kale Chips

    December 25, 2020 by Stephen & Elise Compston, RD, LDs 2 Comments

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    Crispy Baked Kale Chips are the most fun way to enjoy your veggies. Airy, light and extra crunchy, these tasty greens go fast!

    This post is in partnership with Imperfect Foods. We earn a commission from affiliate purchases made from this company at no extra cost to you. All opinions expressed are our own. 

    Overhead shot of a platter full of Crispy Baked Kale Chips

    One of our weekly Imperfect Foods staples is kale! It's a hearty, versatile green that can be added to just about any meal! It can be sautéed, tossed into soups and stews, and whipped into salads, but our absolute favorite way to enjoy it is as Crispy Baked Kale Chips! Well seasoned and baked until super CRUNCHY, we can't get enough of these tasty greens!

    Up close shot of curly kale leaves and a bottle of olive oil

    Kale Varieties

    Kale Varieties. There are several varieties of kale that exist, but our favorites for baking are the traditional Curly or Dino/Tuscan Kale.

    Curly is the kind most people probably think of when they hear the word "kale". As the name implies, the bright green leaves are tightly curled and they have a peppery and somewhat bitter flavor. They lend themselves well to baking, sautéing, and added to hearty soups and stews. We love their ruffled leaves because they are perfect for holding seasonings for baked chips!

    Side view of a bunch of curly kale

    Dino or Tuscan kale is darker green with long, smooth leaves. The leaves look somewhat reptilian, which is probably where the nickname originated from. This variety works well for baking, sautéing, and sliced thinly for salads.

    Close-up shot of dino/Tuscan kale leaves

    Kale Chip Tips

    Dry Your Greens! To achieve extra crispy greens, it's important to rinse and remove as much water as possible prior to baking. Trapped water can leave kale soggy in spots, or cause the greens to retain moisture hours after baking. Water can also leave a "bleached" look on baked leaves. From a taste standpoint it doesn't make much of a difference, but visually it lacks that classic dark green hue. We like to place freshly washed leaves in between several rows of paper towels and give them a good pat down. Then, after tearing leaves from their stems, we pat them down a second time just to make sure there is no water remaining. Since we're all about repurposing and reducing waste, you can then reuse the paper towels for cleaning or washing other produce!

    Side view of kale being dried between paper towels

    Low and Slow Baking. To achieve that perfect crisp, the kale should be cooked slowly and at a reduced temperature. You can think of it as gently dehydrating the leaves! Baking at too high a heat can quickly char your greens.

    Kale on a sheet pan ready to be baked

    Seasonings. Kale chips are incredibly versatile and work with many everyday seasonings. Most commonly we use the basic salt, pepper, and garlic powder combo but the possibilities are endless! Nutritional yeast adds a nice cheesy flavor, curry powder adds a pop, and a lemon juice and parmesan cheese is incredible too! In the fall, we go crazy for a savory combination of Trader Joe's' Umami and limited edition Everything But The Leftovers seasonings. Sounds odd but trust us, it is SO good. Even non kale fans will be impressed.

    Close-up shot of a Crispy Baked Kale Chip above a plate of chips
    Overhead shot of a piece of a Crispy Baked Kale Chip
    Print Recipe
    5 from 6 votes

    Crispy Baked Kale Chips

    Crispy Baked Kale Chips are the most fun way to enjoy your veggies. Airy, light and extra crunchy, these tasty greens go fast!
    Prep Time10 mins
    Cook Time25 mins
    Total Time35 mins
    Course: Snack, Veggie
    Cuisine: American
    Servings: 4 servings
    Calories: 128kcal

    Ingredients

    • 2 bunches curly or dino/Tuscan kale
    • 1-2 tablespoon extra virgin olive oil
    • ¼ tsp garlic powder
    • ¼ teaspoon each, salt and pepper
    • ¼ teaspoon chili flakes optional

    Instructions

    • Preheat oven to 300 degrees. Line two sheet pans with foil, parchment, or a silpat; set aside.
    • Thoroughly wash and dry kale leaves. Place between paper towels to remove as much water as possible, as this helps your greens crisp as they bake. Remove leaves from stems and roughly tear into bite-sized pieces.
    • Add leaves to a bowl and drizzle oil over top. Using your hands, massage the leaves well for 1-2 minutes, until all surfaces of the leaves are evenly coated with oil. Add your seasonings and massage again until evenly mixed.
    • Place kale onto a baking sheet in a single layer, careful not to overlap.
    • Bake for 12 minutes, flip, and bake for another 12-14 minutes, or until kale is crispy.

    Nutrition

    Calories: 128kcal
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    Reader Interactions

    Comments

    1. Judy Mische

      February 16, 2021 at 3:39 pm

      5 stars
      We almost always keep kale on hand, but frankly, hubby isn’t a fan unless I make these crispy snacks! Thanks for the recipe!

      Reply
      • Stephen & Elise Compston, RD, LDs

        February 17, 2021 at 11:26 am

        Oh thank you! So glad to hear these are spouse-approved!

        Reply

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    The Compstons

    We're Stephen and Elise Compston! Husband and wife registered dietitians, recipe revitalizers, and developers of upgraded everyday eats. We create simple, affordable, plant-focused recipes with fun, fresh, and creative spins on classic dishes and tasty new favorites.

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