30-Minute Baked Kale Chips
Crispy, lightly salted kale chips made with olive oil, perfect for a healthy, quick, and satisfying snack packed with fiber and plant-based protein.
Equipment
- 1 Rimmed Baking Sheet
- 1 sheet of parchment paper,
- 1 Salad Spinner
- 1 pair of kitchen shears,
- 1 Set of measuring spoons
Ingredients
- 1 bunch kale
- 1 tablespoon olive oil
- 1 teaspoon flaked sea salt
Instructions
- Preheat the Oven: Begin by setting your oven to 300°F (150°C) and allow it to fully preheat. Line a rimmed baking sheet with parchment paper to prevent sticking, ensure even heat distribution, and make cleanup effortless, creating the perfect foundation for crisp kale chips.
- Prepare the Kale: Using kitchen shears or a sharp knife, carefully remove the thick stems from each kale leaf and tear the leaves into uniform, bite-sized pieces. This step ensures even baking, prevents chewy stems in the chips, and makes them easy to snack on.
- Wash and Dry: Rinse the torn kale thoroughly under cold water, then use a salad spinner or pat dry with a clean towel to remove all moisture. Completely dry leaves are essential for achieving crispiness, as any water left on the surface can create soggy chips.
- Season the Kale: Place the dry kale in a large mixing bowl, drizzle lightly with olive oil, and toss gently to coat every leaf evenly. Sprinkle flaked sea salt on top, adjusting to taste, to enhance flavor without overpowering the natural green freshness.
- Arrange on Baking Sheet: Spread the kale in a single, flat layer on the prepared baking sheet, avoiding overlaps or bunching. Proper spacing allows hot air to circulate around each piece, ensuring consistent crisping and avoiding burnt or undercooked spots.
- Bake to Perfection: Slide the baking sheet into the preheated oven and bake for 20–30 minutes, checking frequently. Remove the chips when the edges are just starting to brown but still slightly soft in the center, as they will continue to crisp as they cool.
- Cool and Serve: Transfer the baked kale chips to a wire rack or plate and let them cool completely. This step locks in crunchiness and prevents steam from making them soggy, so they are ready to enjoy immediately or store in an airtight container for later snacking.
Notes
- Ensure kale is completely dry before baking to achieve maximum crispiness.
- Use a light drizzle of olive oil; too much prevents chips from crisping.
- Spread leaves in a single layer to avoid uneven baking.
- Remove chips from oven before they brown; they will crisp as they cool.
- Experiment with seasonings like paprika, garlic powder, or nutritional yeast for variety.