Active Time:25 minsTotal Time:25 minsServings:4Yield:4 servings, about 2 cups eachJump to Nutrition Facts
Active Time:25 minsTotal Time:25 minsServings:4Yield:4 servings, about 2 cups each
Active Time:25 mins
Active Time:
25 mins
Total Time:25 mins
Total Time:
Servings:4
Servings:
4
Yield:4 servings, about 2 cups each
Yield:
4 servings, about 2 cups each
Jump to Nutrition Facts
Jump to recipe
What Kind of Kale Should I Use for Kale Chips?
From the ruffly leaves of curly kale to the dark ridges of lacinato, any type of kale can be transformed into a kale chip! The one suggestion we have when choosing kale: go organic if possible. Nonorganic can have high pesticide residue that is difficult to wash off completely.
Tips for the Best Kale Chips
Kale chips are a tasty snack that can be easily made at home. Here are a few tips for success:
Wash and Dry Your Kale Well
Kale can harbor dirt in between its folds, so it’s best to wash it thoroughly. Once it’s washed, it’s important to dry it well too. Pat it dry with paper towels or a clean kitchen towel before adding the oil. Dry kale equals crispier chips.
Massage the Oil and Salt into the Leaves
Kale chips turn out best with a minimal amount of oil. With a lot of kale and only a little oil, massaging the leaves with your hands spreads the oil out evenly and seasons the leaves with salt at the same time. How do you know when you’ve massaged enough? The leaves should still hold their shape but be shiny and slightly dark in color.
Christine Ma
Don’t Overcrowd the Pan
Kale chips should be crispy, not limp and soggy. To get the perfect texture, spread the kale out between two baking sheets. The leaves can touch, but they shouldn’t overlap. If you have too much for two baking sheets, cook the kale in batches. To ensure even cooking, switch the positions of the baking sheets from the top to the bottom of the oven halfway through cooking.
Can I Make Kale Chips Ahead?
Yes! To keep the kale chips crispy, store them in an airtight container at room temperature for up to two days.
Cook Mode(Keep screen awake)Ingredients1largebunch kale, tough stems removed, leaves torn into pieces (about 16 cups)1tablespoonextra-virgin olive oil¼teaspoonsalt
Cook Mode(Keep screen awake)
Ingredients
1largebunch kale, tough stems removed, leaves torn into pieces (about 16 cups)
1tablespoonextra-virgin olive oil
¼teaspoonsalt
DirectionsPosition racks in upper third and center of oven; preheat to 400°F.If kale is wet, very thoroughly pat dry with a clean kitchen towel; transfer to a large bowl. Drizzle the kale with oil and sprinkle with salt. Using your hands, massage the oil and salt onto the kale leaves to evenly coat. Fill 2 large rimmed baking sheets with a layer of kale, making sure the leaves don’t overlap. (If the kale won’t all fit, make the chips in batches.)Christine MaBake until most leaves are crisp, switching the pans back to front and top to bottom halfway through, 8 to 12 minutes total. (If baking a batch on just 1 sheet, start checking after 8 minutes to prevent burning.)Christine MaOriginally appeared: EatingWell Magazine, September/October 2011; updated October 2022
Directions
Position racks in upper third and center of oven; preheat to 400°F.If kale is wet, very thoroughly pat dry with a clean kitchen towel; transfer to a large bowl. Drizzle the kale with oil and sprinkle with salt. Using your hands, massage the oil and salt onto the kale leaves to evenly coat. Fill 2 large rimmed baking sheets with a layer of kale, making sure the leaves don’t overlap. (If the kale won’t all fit, make the chips in batches.)Christine MaBake until most leaves are crisp, switching the pans back to front and top to bottom halfway through, 8 to 12 minutes total. (If baking a batch on just 1 sheet, start checking after 8 minutes to prevent burning.)Christine Ma
Position racks in upper third and center of oven; preheat to 400°F.
If kale is wet, very thoroughly pat dry with a clean kitchen towel; transfer to a large bowl. Drizzle the kale with oil and sprinkle with salt. Using your hands, massage the oil and salt onto the kale leaves to evenly coat. Fill 2 large rimmed baking sheets with a layer of kale, making sure the leaves don’t overlap. (If the kale won’t all fit, make the chips in batches.)
Bake until most leaves are crisp, switching the pans back to front and top to bottom halfway through, 8 to 12 minutes total. (If baking a batch on just 1 sheet, start checking after 8 minutes to prevent burning.)
Originally appeared: EatingWell Magazine, September/October 2011; updated October 2022
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Nutrition Facts(per serving)110Calories5gFat16gCarbs5gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
