This Easy Kale Chips Recipe is a cinch to prepare and can be made from prep to finish in less than 20 minutes. They’re perfect with a sandwich, BBQ chicken or tempeh, or as a snack all on their own. Read the above notes and check out the photos in this post for tips to help your kale chips come out perfect.
- 1 medium-sized bunch curly or dinosaur kale (read notes above about types of kale and size variations), washed well, stems removed, and leaves torn into large-bite-sized pieces (about 2–3 inches wide) and dried (I use a salad spinner to get the leaves good and dry)
- about 1/2 – 1 tablespoon extra virgin olive oil (read notes about about measuring oil)
- sprinkle of kosher salt, about 1 teaspoon
- sprinkle of fresh-cracked black pepper, about 1/4 teaspoon
- Pre-heat oven to 325 degrees F. Prepare a large baking sheet (or 2 if needed, read notes above about kale chip spacing) with parchment paper (or use aluminum foil lightly sprayed with non-stick spray).
- Place kale in a wide pile on your baking sheet. Drizzle extra virgin olive oil over kale leaves, sprinkle with salt and pepper, and using hands, massage oil into the kale leaves. (See notes about on measuring the oil for additional tips).
- Once oil is evenly distributed, spread kale leaves out on baking sheet(s) in an even layer (see notes above about kale chip placement).
- Bake for 11-13 minutes, until leaves are crisp, but not burnt (mine usually stay pretty green, even once they’ve crisped up).
- Serve with ketchup or condiment of choice. Enjoy!
Note: I posted a lot of tips with photos in the accompanying blog post. Be sure to read through those for perfect kale chips!