Oven-baked kale chips are one of those small vegetarian and vegan miracles that come from simple ingredients and age-old gestures. A few kale leaves, a good drizzle of oil and the oven’s heat are enough to transform a winter vegetable into something surprisingly crunchy and delicious.
Making crispy oven-baked kale is really easy, and the result is a side dish that is light and flavorful, perfect to serve alongside meat main courses or fish dishes, but also great to enjoy as a snack instead of classic potato chips, yet lighter and healthier.
If you like this kind of light, crunchy preparation, I also recommend trying my Air Fryer Apple Chips. Kale changes completely in texture during baking: the leaves become light and brittle while keeping their rustic flavor. A simple preparation that perfectly fits among easy kale recipes, such as the kale pesto, ideal for bringing a different kale side dish to the table.
Follow me in the kitchen—I will show you how to make oven-baked kale chips in a few simple steps, but first I remind you to check my Facebook page and my Instagram profile to stay updated on all new recipes.
Also check these winter vegetable recipes:
- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 10 Minutes
- Portions: 3
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients to make kale chips
- 12 oz (about 5 cups, packed) kale (to clean)
- to taste extra virgin olive oil
- to taste salt
- to taste chili pepper (or black pepper)
Tools
- Baking sheet
- Parchment paper
- Dish towel
- Bowl
Steps to make oven-baked kale chips
To prepare oven-baked kale chips, start by thoroughly washing the leaves under running water. Pat them very dry with a clean dish towel, then remove the tougher central rib. Tear the leaves by hand into pieces that are not too small and collect them in a large bowl.
Dress with extra virgin olive oil, chili pepper or black pepper and mix with your hands to distribute the seasoning evenly.
Arrange the leaves on a baking sheet lined with parchment paper, trying not to overlap them.
Bake in a preheated conventional oven at 356°F for about 10-15 minutes, checking often to avoid burning.
Once ready, let them cool for a few minutes: they will become even crispier.
Then sprinkle with a little salt and enjoy.
Storage notes and tips
Oven-baked kale chips can be stored at room temperature for 1-2 days, provided they are kept in a well-dried, airtight container. Avoid sealing them while still warm, as trapped moisture will make them less crunchy.
Refrigeration is not recommended, because crispy kale tends to soften in the fridge.
To obtain perfect kale chips, it is important to dry the leaves very well after washing. Even a small amount of residual water could compromise the crispness during cooking.
Always remove the tougher central rib, which will not become brittle in the oven like the rest of the leaf.
For even more flavorful oven-baked kale you can add, in addition to salt:
-sweet paprika;
-black pepper;
-garlic powder;
-grated Parmesan cheese;
Always arrange the leaves on a single baking sheet without overlapping, so you get uniformly crispy kale chips.
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FAQ (Questions and Answers)
How do you get oven-baked kale chips crispy?
To get perfect oven-baked kale chips, it is important to dry the leaves very well after washing and not to overlap them on the baking sheet. This way the kale will cook evenly and become light and brittle.
Why don’t my kale chips get crispy?
If the oven-baked kale does not become crispy, the leaves were probably not well dried or were placed too close together during cooking. An excessive amount of oil can also compromise the final texture.
How long do kale chips bake in the oven?Kale chips generally bake in a conventional oven at 356°F for about 10-15 minutes. It is important to check often to avoid burning.
Are oven-baked kale chips bitter?
Crispy oven-baked kale is not bitter if cooked correctly. However, overcooking can make the leaves very dark and slightly bitter.
How to store kale chips?
Oven-baked kale chips can be stored for 1-2 days at room temperature in a well-dried airtight container, away from sources of moisture.
