Crispy Kale Chips With Olive Oil And Salt
These crispy kale chips are made with just kale, olive oil, and kosher salt, delivering a satisfying crunch in under 20 minutes. A simple three-ingredient snack that's healthier than store-bought chips.
These crispy kale chips are made with just kale, olive oil, and kosher salt, delivering a satisfying crunch in under 20 minutes. A simple three-ingredient snack that's healthier than store-bought chips.
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Preheat oven to 350 degrees.
With a sharp knife, slice the kale leaves off their stalks. Discard the stalks.
Rinse and fully dry the kale leaves.
Put the leaves in a large bowl and drizzle olive oil over them.
With your hands, rub the oil into the leaves, making sure the leaves are entirely covered in oil. Add more oil if need be.
Once all the leaves are well-oiled, spread them on a baking sheet.
Liberally sprinkle kosher salt over the leaves, tossing with your hands to evenly distribute the salt.
Bake the kale chips for 10-15 minutes, or until the edges are brown but not burnt.
Remove from the oven and let cool for 5 minutes.
Enjoy!
Store in an airtight container at room temperature for up to 3 days; eat within 1–2 days for maximum crispness.
Pat the kale completely dry, toss lightly with olive oil (not too much), spread in a single layer, and bake at 300–350°F until the edges curl and darken slightly, 15–20 minutes. Moisture is the enemy.
Yes. Lacinato kale will produce thinner, more delicate chips that cook faster—start checking at 10 minutes.
Store in an airtight container at room temperature for up to 3 days. They soften over time, so eat within 1–2 days for best crispness.
Toss kale with oil and salt before baking. For extra flavor, add garlic powder, paprika, or parmesan after baking while still warm.
Yes. Use multiple baking sheets and bake in batches, ensuring each sheet has a single layer so chips bake evenly.
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