Kale Chips
Discover the magic of kale chips, a simple snack that transforms leafy greens into a crunchy delight. Lightly seasoned with a touch of flaked salt, they bake up crisp with a savoury, earthy flavour. Easy to make and full of texture, these chips are a tasty alternative to your usual snacks, perfect for munching any time.
Ingredients
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1 tbsp
Oil
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300 g
Fresh kale leaves
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1 tsp
Flaked salt
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Instructions
Recipe tips
It’s often the small details that make the biggest impact in the kitchen, so we’re sharing the tips we rely on when cooking and creating recipes
Before baking, take a moment to massage the kale with a little oil. Gently rubbing the leaves breaks down their natural toughness, making them more tender while helping the oil coat them evenly. Drizzle lightly, then work the oil in with your hands for a minute or two until the leaves soften and turn a deeper green. This quick step enhances the flavour and ensures your kale chips bake up extra light, crisp, and delicious.
A perfectly crispy snack is all about technique. Follow these three simple tricks to make sure your chips turn out light, crunchy, and full of flavour every time: Dry thoroughly: after rinsing, make sure the kale is completely dry, even a little moisture can cause soggy chips. Don’t overcrowd: spread the leaves in a single layer with space between them so hot air can circulate. Bake low and slow: keep the oven at a low temperature and bake until the chips are crisp but still green, which prevents burning and gives the perfect crunch.
Curly kale is the top pick for this recipe thanks to its frilly leaves, which crisp up beautifully and hold onto oil and seasoning for extra flavour. Varieties like Winterbor and Blue Curled Scotch are especially good, with ruffled edges that bake into light, crunchy chips. Other types, like Lacinato or Red Russian kale, can be used too, though they won’t turn quite as crisp as curly kale.
Questions about kale chips
If you have questions about making the perfect kale chips, we have you covered. From choosing the right oil to seasoning ideas and tips to stop them from burning, here’s everything you need to know for a flawless crunch.
What is the best oil to use for kale chips?
A light, neutral oil works best for this recipe, as it helps the leaves crisp without overpowering their flavour. Sunflower, rapeseed, or vegetable oil are all good choices. If you’d like a hint of extra flavour, olive oil also works well, just use it sparingly as too much can weigh the chips down. The key is to use only a small drizzle and massage it in evenly, so every leaf gets a thin, even coating.
Can I add other seasonings besides salt?
Yes, kale chips are a great canvas for extra flavour. After coating the leaves in oil, try garlic or onion powder for a savoury kick, nutritional yeast for a cheesy note, or smoked paprika for subtle smokiness. Curry powder adds warmth, while lemon zest brightens things up with a citrusy twist. Always sprinkle seasonings evenly so they stick, and if you’re using a blend that already contains salt, reduce the flaked salt to avoid over seasoning. Start light, then adjust to taste for your own perfect batch.
How do I prevent my kale chips from burning?
The key is to keep the oven temperature low and watch them closely. Bake at around 125 °C (fan) so the leaves dry out slowly and evenly without scorching. Spread the kale in a single layer with space between the pieces and turn the trays halfway through baking. Keep an eye on the colour: the chips should stay green with just a hint of browning at the edges. Once crisp, take them out right away, as they can burn quickly if left too long.
Nutritional values
Nutritional value, per
264 Kcal
| Fibre | - | 18.6 gram fibers |
| Protein | 21.7 | 14.1 gram |
| Fat | 58.9 | 17.6 gram |
| Carbohydrates | 19.4 | 12.6 gram |
Recommended information
Serving suggestion
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Can I make kale chips in an air fryer instead?
Yes, the air fryer is a great shortcut for crisp, evenly cooked kale chips. Four to eight minutes at 150-165 °C (300-325 °F) usually does the trick. Because the hot air circulates quickly, the leaves dry out faster than in the oven, so you’ll want to keep a close eye on them. The key is to work in small batches so the kale has room to crisp rather than steam.
Shake the basket halfway through cooking to make sure the pieces crisp evenly, and stop as soon as the chips are dry, crunchy, and still green. Let them cool for a minute or two after cooking — this helps them firm up and stay crunchy.
How should I store leftovers to keep them crunchy?
For the crispiest results, let your snack cool completely before storing. Place them in an airtight container to keep out moisture, and store in a cool, dry spot away from sunlight.
If you need to stack them, separate the layers with parchment or a paper towel to stop sticking. Kale chips are best enjoyed within five days, but if they lose their crunch, simply pop them back in the oven at 150 °C (300 °F) for a few minutes to crisp them up again.
Should I flip or stir the chips during baking?
You don’t need to flip kale chips as long as they’re spread in a single layer and you rotate the baking sheets halfway through – this gives even airflow and helps manage oven hot spots. If you notice uneven browning, you can gently toss or flip the chips once but take care not to break the delicate leaves.
Most importantly, make sure the kale is completely dry before baking, as any moisture can cause steaming and stop the chips from turning crisp.
Pair your kale chips with these flavour-packed dips
This snack is even better with a creamy dip on the side. Try them with a cool and tangy sour cream and chive dip for a fresh contrast, or go bold with a rich, savoury blue cheese dip that balances their light crunch. A smooth garlic and herb dip is another great match, adding aromatic depth.
You can also keep it simple with plain skyr, seasoned with the same flavours you used on the kale – think smoked paprika, garlic powder, or a pinch of curry powder – for a dip that ties the whole snack together.
Craving more crunch? Try these crispy snacks next
This recipe pairs beautifully with other crunchy bites, creating a snack spread full of flavour and texture contrasts. Here are some tasty companions:
- Mozzarella sticks: their gooey, cheesy centre and golden filo shell add richness that contrasts the light, earthy crunch of kale chips.
- Roasted chickpeas: spiced and nutty, they add a protein-packed crunch that balances the delicate crispness of kale.
- Sweet potato chips: naturally sweet and wonderfully crisp, they add a touch of sweetness that complements kale’s savoury, salty bite.
