Roasted kale chips are a healthy snack made with fresh kale leaves lightly coated in olive oil and baked or air fried until crispy. This easy kale chips recipe delivers a crunchy texture with minimal ingredients and works well as a low calorie snack, side dish, or salad topping. Popular for clean eating and plant based diets, homemade kale chips are a simple alternative to packaged snacks and can be customized with different seasonings.
Ingredients
- 1 bunch kale (curly or Tuscan/Lacinato)
- 1 tablespoon olive oil
- ¼ teaspoon salt, or to taste
Instructions
Preparation (For Oven or Air Fryer)
- Preheat the oven or air fryer to 300°F (150°C).
- Remove the tough stems by pulling the kale leaves away from the center rib. Reserve stems for another use if desired.
- Wash the leaves in a large bowl of cold water, gently swishing to loosen dirt. Lift the kale out and drain, leaving grit behind.
- Dry the kale completely using a salad spinner or by wrapping it in a clean towel and patting dry.
- Tear the leaves into large, bite-sized pieces (about 2–3 inches).
- Place the kale in a bowl, drizzle with olive oil, sprinkle with salt, and massage gently until all leaves are evenly coated.
Oven Method
- Spread the kale in a single layer on a baking sheet.
- Bake for 15–20 minutes, tossing halfway through.
- Watch closely toward the end. The chips are ready when fully crisp and lightly browned.
Air Fryer Method
- Arrange the kale in a single layer in the air fryer basket or rack. Cook in batches if needed.
- Air fry for 7–10 minutes, shaking the basket halfway through.
- Check often during the last few minutes to prevent burning.
Tips
- Dry the kale thoroughly to ensure crisp results.
- Avoid overcrowding to allow proper air circulation.
- Massage the oil evenly so no leaves remain dry or overly oily.
Variations and Substitutions
- Add garlic powder, smoked paprika, or chili flakes for extra flavor.
- Use avocado oil instead of olive oil if preferred.
- Finish with a light sprinkle of nutritional yeast for a savory taste.
FAQs
Why are my kale chips not crispy?
Excess moisture or overcrowding can prevent crisping.
Can I store kale chips?
They’re best eaten fresh, but can be stored in an airtight container for up to one day.
Can I use baby kale?
Yes, but reduce the cooking time as it crisps faster.
Serving Suggestions
- Serve as a healthy snack or appetizer.
- Use as a crunchy topping for soups or salads.
- Pair with dips like hummus or yogurt-based sauces.
Why You’ll Love This Recipe
- Simple ingredients and quick preparation
- Works in both oven and air fryer
- Light, crispy texture with bold flavor
Roasted Kale Chips
3
servings5
minutes20
minutes48
kcalIngredients
1 bunch kale (curly or Tuscan/Lacinato)
1 tablespoon olive oil
¼ teaspoon salt, or to taste
Directions
- Preparation (For Oven or Air Fryer)
- Preheat the oven or air fryer to 300°F (150°C).
- Remove the tough stems by pulling the kale leaves away from the center rib. Reserve stems for another use if desired.
- Wash the leaves in a large bowl of cold water, gently swishing to loosen dirt. Lift the kale out and drain, leaving grit behind.
- Dry the kale completely using a salad spinner or by wrapping it in a clean towel and patting dry.
- Tear the leaves into large, bite-sized pieces (about 2–3 inches).
- Place the kale in a bowl, drizzle with olive oil, sprinkle with salt, and massage gently until all leaves are evenly coated.
- Oven Method
- Spread the kale in a single layer on a baking sheet.
- Bake for 15–20 minutes, tossing halfway through.
- Watch closely toward the end. The chips are ready when fully crisp and lightly browned.
- Air Fryer Method
- Arrange the kale in a single layer in the air fryer basket or rack. Cook in batches if needed.
- Air fry for 7–10 minutes, shaking the basket halfway through.
- Check often during the last few minutes to prevent burning.
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