If you love simple, healthy and incredibly tasty recipes, kale chips will soon become one of your favorite snacks.
Crispy, light and irresistibly flavorful, they show that a few ingredients and a few minutes are enough to turn even a simple, wholesome vegetable into something surprisingly indulgent. Their crunch is the true magic: a brittle, dry texture that wins you over at the first bite—perfect for a healthy snack, to enhance an aperitif, or to add a crunchy touch to soups and purees.
The great thing about kale chips is their ease of preparation. No special techniques or complicated tools are needed: just dress the leaves with a drizzle of extra virgin olive oil, add a pinch of salt, spices to taste and bake. In a few minutes the oven will do the rest, giving you thin, light and super crispy leaves. It’s an ideal recipe even for those who have little time but don’t want to give up taste and quality.
Kale, a staple of Tuscan tradition, is incredibly versatile in the kitchen. Beyond chips, it lends itself to warming and flavorful preparations like kale pesto, creamy and aromatic, perfect for dressing pasta or spreading on warm crostini. From rustic soups such as Tuscan farinata to sautéed side dishes, this vegetable always manages to surprise with intensity and character.
Now take a minute to read the recipe and then…let’s COOK and EAT!!
See also
- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 10 Minutes
- Portions: 2-3
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Winter
Ingredients
Precise weights are not necessary for preparing kale chips; the important thing is not to overdo the dressing, which could interfere with cooking and compromise the final crunch.
- to taste kale (leaves)
- to taste extra virgin olive oil
- to taste fine salt
- to taste dried chili pepper
Tools
- 1 Bowl
- 1 Baking tray
- Parchment paper
Steps
The preparation of kale chips is very simple and quick. Let’s go through the steps together.
First, detach the leaves from the base and wash them thoroughly under running water. Then place them in a colander to remove excess water and finally pat them dry with a clean kitchen towel. This step is essential to obtain truly crispy chips.
At this point take each leaf and remove it from the central stem as shown in the photo below.
Gather the kale leaves and dress them with extra virgin olive oil, dried chili flakes and salt.
Mix well—better with your hands—so that the leaves are evenly coated.
Line a baking tray with parchment paper and arrange the leaves in a single layer without overlapping them; if necessary, use two trays to cook your chips.
Bake in a preheated conventional oven at 392°F for 7–8 minutes.
Once removed from the oven, let them cool completely on a rack for a few minutes. They will become even crunchier as they cool down 😉.
Storage
Kale chips can be stored at room temperature for 2–3 days in airtight containers. For proper storage it is essential that the chips are completely cooled; otherwise the heat trapped inside the container will make them damp and no longer crispy.
FAQ (Questions & Answers)
Why don’t my chips become crispy?
The most common causes are: leaves still damp before cooking, too much oil, leaves overlapping on the tray, or the oven temperature being too low.
Can I make them in an air fryer?
Of course! Cook them at 320–338°F for about 6–8 minutes, checking often. It’s important not to overfill the basket to allow air to circulate well.
Can I use other types of cabbage?
You can try with curly kale, Savoy cabbage or green cabbage, but kale (black cabbage) is particularly suitable because it has thick, sturdy leaves that become super crunchy when baked.
What spices can I add?
You can customize them with: sweet or smoked paprika, curry, garlic powder, sesame seeds.
Are they suitable for a light diet?
Yes, they are a light, fiber-rich snack. Compared to classic fried potato chips, they have less fat (if you don’t overdo the oil) and are naturally plant-based.
Can I use them in other preparations?
Absolutely yes! They are perfect crumbled over soups and purees to add crunch, to give texture to salads, as a topping for pasta dishes or alongside hummus or a spreadable dip.
Can they be made without oil?
You can try, but the result will be less crispy and drier. A very light coating of oil helps the leaf toast evenly.
