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Kale Chips

5 from 3 votes

How to make the best crispy kale chips recipe at home, for an easy, low calorie, and completely addictive healthy snack!

Crispy Kale Chips Oven Or Air Fryer

The best crispy kale chips

Looking for a healthy alternative to potato chips?

These crunchy oven baked kale chips are absolutely packed with nutrition, and there’s no need for portion control.

Feel free to eat the entire bowl in one sitting!

Kale chips are so popular for a very good reason. They have no business tasting as good as they do. One bite, and you will fall in love.

Readers also love these Healthy Chocolate Chip Cookies

Homemade Kale Chip Flavors

Homemade kale chip flavors

Sea Salt & Vinegar: Before adding the salt, massage three tablespoons of white or apple cider vinegar into the kale. Use flaky sea salt if available.

Garlic Kale Chips: Add two teaspoons of garlic powder to the recipe at the same time as when you add the salt.

Lemon Dill: Add three tablespoons of fresh lemon juice and one teaspoon of dried dill along with the other ingredients before massaging the kale.

Everything Bagel: When you add the salt, also include a tablespoon of Everything Bagel seasoning, such as the one from Trader Joe’s.

Cool Ranch: For healthy chips that taste surprisingly like Doritos, add one teaspoon each of onion powder, garlic powder, and dried dill to the original recipe.

Sesame Ginger: Follow the recipe below, adding one teaspoon of ground ginger or two teaspoons of fresh grated ginger. Also massage in two tablespoons of pure maple syrup or honey and two teaspoons of toasted sesame oil along with the olive oil (or unrefined sesame oil) and salt. Stir in a handful of sesame seeds before baking.

Spicy Kale Chips: Stir in half a teaspoon each of chili powder and ground cumin, and add a fourth teaspoon each of red pepper flakes and smoked paprika when you add the salt and oil to the classic recipe below.

Barbecue Chips: Massage in one to two tablespoons of jarred barbecue seasoning, or make your own spice blend at home. It is usually a mixture of brown sugar, paprika, chili powder, garlic powder, onion powder, black pepper, salt, and cayenne pepper.

Chili Lime: Massage in one teaspoon of ground chili powder and three tablespoons of fresh lime juice along with the salt and oil.

More fun flavor ideas: Other ingredients you can try include basil pesto, avocado oil, Indian curry powder, turmeric, Thai red curry paste, or even cinnamon sugar.

Baked Kale Chips

Cheesy kale chips

Nacho: Add a half cup of nutritional yeast and half a teaspoon each of ground chili powder, garlic powder, onion powder, and paprika.

Parmesan Cheese: Massage in three tablespoons of Parmesan cheese or vegan Parmesan for a dairy free option.

Cheddar Flavor: Massage a half cup of nutritional yeast into the kale leaves.

Pizza Chips: Add a third cup of nutritional yeast or Parmesan and one teaspoon each of garlic powder, onion powder, and dried oregano.

Still craving healthy comfort food? Make Vegan Mac and Cheese

Healthy Kale Veggie Potato Chips

Sour cream and onion chips

Soak one cup of raw cashews overnight.

Drain and rinse, then pat dry. Blend with three tablespoons of water, one tablespoon each of apple cider vinegar, lemon juice, and dried onion flakes, and half a teaspoon each of salt and onion powder.

Toss this vegan cashew sour cream dressing with the kale leaves to evenly coat each leaf. (Do not add the additional salt and oil from the original recipe).

Bake twenty five minutes at preheated 300 degrees Fahrenheit, flip the chips, then cook for another ten minutes or until crispy.

Chocolate dessert kale chips

Oh yes, this is a thing. And they are fantastic!

To make superfood chocolate kale chips, follow the recipe in the box below.

Use coconut oil for the oil, do include the salt, and toss the kale leaves with three tablespoons of pure maple syrup and four tablespoons of unsweetened cocoa powder or raw cacao powder.

Serve the chocolate covered kale crisps for snack or a very healthy dessert.

Kale chip recipe video

Above, watch the step by step easy recipe video

Crunchy Kale Chip Ingredients

Ingredients for baked kale chips

The recipe calls for raw kale, salt, and oil, or oil spray for a fat free option.

Once you master the original recipe, have fun experimenting with new kale chip flavor ideas, such as any of the flavors above.

For savory kale chips, I like olive oil or avocado oil. Coconut oil and vegetable oil are great options for savory or sweet chips.

And you may absolutely use oil spray to make crispy oil free chips.

Leftover kale? Add it to an Avocado Smoothie or Peanut Butter Banana Smoothie.

Baked Kale Snack Chip Recipes

Frequently asked questions

What type of kale?

Any and all colors and varieties of kale will work in this recipe, including purple kale, red kale, or green kale.

Just a few of the common offerings you may find in the salad section at the grocery store are Tuscan, baby, dinosaur, and lacinato kale.

All of these may be used, and there is no need to tear baby kale into pieces.

Ornamental kale can technically be used but is not as tasty. So I do not recommend it.

My opinion is that the best type of kale for kale chips is curly kale, because it traps the spices better than flat kale. Try out different types to find your own favorite.

If you prefer to buy a prewashed bag of kale for convenience, this is perfectly fine.

Can I substitute spinach?

You can! Because spinach has a higher water content than kale, the spinach chips will cook much faster. Therefore, they will need much less baking time.

Can I use a dehydrator or air fryer?

If you would prefer to bake kale chips in an air fryer or dehydrator, follow the recipe below up until the baking point.

Air fried kale chips: Preheat the machine to 350 degrees Fahrenheit. Cook in batches so as not to crowd the food. Air fry for three minutes, shake the basket, then fry an additional two minutes or until desired crispiness is reached.

Dehydrator kale chips: Set the dehydrator to 125 degrees Fahrenheit. Dry for three hours or until the veggie chips reach your desired texture.

Are kale chips available to buy?

Brands such as Rhythm and Brad’s sell packaged kale chips at regular grocery stores, health food stores, Costco, Target, and Whole Foods.

Store bought bags of kale chips are tasty but can be expensive. So if you have a few minutes and an oven or air fryer, it is best to make your own at home.

Raw Kale Bunch Green Dino

How to make kale chips

Do not be intimidated by this recipe. The preparation takes under five minutes, and then you let the oven do the rest of the work.

Preheat the oven to 300 degrees Fahrenheit.

Line two baking sheets with parchment paper, and set these pans aside.

Wash the kale in a large pot of water, then pat it dry. The drier you get it, the crispier your chips will be in the end. Tear the kale into large pieces.

I recommend making the pieces larger than potato chip size, because they will shrink considerably as they bake.

The stems are more tough and chewy, so it is your choice whether to leave them attached or discard them. I usually opt to keep the kale stems intact.

In a very large mixing bowl, toss the uncooked kale with the oil. Or spray it liberally with oil spray. If you do not have a large enough bowl, just do half the batch at a time.

Sprinkle on the salt, as well as any spices, herbs, or seasonings of choice.

Use your hands to massage the kale for three to four minutes. This step is important, because it softens and evenly coats the leaves in flavor.

Spread the seasoned kale onto the baking pans in a single layer, making sure to not crowd the kale. You may need to do this in batches so the pans are not too crowded. Feel free to store leftover massaged kale in a covered container in the fridge, to cook at a later time or the next day.

Place the pans on the center rack of the oven, and bake for twenty five minutes. Flip the leaves, then continue to bake if necessary, until crispy but not burnt.

Note that the kale continues to crisp up as it cools, and the baking time may vary depending on different climates, ovens, and types of kale. So watch the recipe closely during the final few minutes to ensure it does not burn.

Serve for dinner with Sticky Sesame Cauliflower or Buffalo Cauliflower Wings.

Vegan Healthy Snack Kale Chips

Tips for serving and storing leftovers

Be sure to let the nutritious chips cool completely before storing them in an airtight covered container.

Homemade kale chips will have the best crispy texture right out of the oven.

Leftovers should stay fresh for up to a week in the fridge, although they will not be as crunchy. Instead, the leaves take on a delightfully chewy texture that is great for throwing into a stir fry or salad.

You may also freeze kale chips for up to four months. Place them in a container with a layer of parchment paper in between layers of the vegetable chips.

Serve them as a healthy appetizer for game day, or as a vegetarian side dish with sautéed mushrooms or zucchini and a protein source.

Or eat like potato chips, in a large serving bowl. The crunchy green chips are good on their own or dipped in ketchup, mustard, Avocado Mayo, or Vegan Onion Dip.

If you would like a smaller batch, feel free to cut the recipe in half.

Health benefits of vegan kale chips

Unlike greasy, fried potato chips, the kale chips are baked in the oven, not fried.

And you may be surprised to learn these kale chips are surprisingly high in protein. Just one bunch of curly kale contains over nine grams of protein!

The kale chip recipe is also very low calorie, with under twenty five calories per serving or less than two hundred for the entire recipe.

Kale is a great source of vitamin K, vitamin A, vitamin C, vitamin B6, folate, and manganese. It is also high in thiamin, riboflavin, vitamin E, fiber, water, and minerals including iron, calcium, magnesium, phosphorus, and potassium.

This healthy snack recipe can be gluten free, low carb, keto, vegan, and sugar free.

Homemade Kale Chips - No Dehydrator, No Air Fryer
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Kale Chips

How to make the best crispy kale chips recipe at home, for an easy and super healthy snack.
Cook Time 25 minutes
Total Time 25 minutes
Yield 6 servings
5 from 3 votes


  • 1 bunch curly kale
  • 1/2 tsp salt
  • 2 tbsp olive oil (or oil spray as needed)
  • see above for 15 flavor options


  • To make the kale chips recipe, preheat your oven to 300 F. Line two baking sheets with parchment paper. Wash the kale, then pat dry. Tear kale into large pieces. It will shrink as it cooks. Either leave the stems attached or discard them if you prefer. In a very large bowl, toss the kale with the oil, or spray well with oil spray. Sprinkle on spices of choice. Using your hands, massage the kale for at least three minutes, to evenly coat the leaves. Spread the kale leaves out on the baking sheets, making sure to leave space between each leaf. (For the remaining kale that will not fit on the pans, store in the fridge until ready to bake another batch of crispy kale chips.) Bake for 25 minutes. Flip the leaves, then continue to bake if needed, until crispy. They will crisp up more as they cool. I’ve found that varying climates, ovens, and batches of kale mean the time it takes to cook these chips can vary, so watch closely during the final few minutes to ensure they do not burn. You can store leftovers in the fridge for up to four days, but they will be crispiest the day they are made. Luckily, it’s easy to whip up a second batch!
    View Nutrition Facts


Try serving alongside a Sweet Potato Salad or Avocado Salad.

Have you made this recipe?

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Published on December 27, 2023

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  1. Bre & Ree says

    I absolutely love kale, but only recently discovered it a couple years ago. My paleo friends would have it every morning with eggs, so finally I gave it a shot. It’s amazing and, as you said, so easy to make. I usually use it in smoothies or sauté it just as you did, but I’ve been itching to try the kale chips as well. Soon perhaps! Thanks for sharing this recipe, I will definitely add it to my list.

  2. EVA says


    My college makes a mean sautéed sesame kale, which I get in bucketloads every time they serve it. I’m pretty sure it’s the exact way you prepare it, sans the garlic. If I could eat garlic I’d definitely add some in because it sounds like a great addition. I don’t see the big craze with it though. I think it’s more of a “because it’s good for you” trend over it’s actual taste. It IS great when you add lots o’ spices and such, but I have a REAL hard time choking it down raw.

  3. Jaime says

    Very similar to my go-to recipe! I use fresh garlic because I have the patience for it – and I usually spritz some lemon on top. If I’m feeling fancy, a handful of golden raisins and toasted almonds goes a looong way!

  4. Michelle says

    I’m one of the people who has (shamefully) googled this. I used your recipe tonight with spinach, along with carrots, celery, and some red bell pepper. So good. Thanks for babying us newbies through something so basic, haha.

  5. Christine says

    Kale chips are the best, but I could eat it in any shape or form. I’m curious about the type of kale you used for these pictures; it looks a lot like spinach!

  6. laura says

    vegan kale ‘Caesar’ salad using nutritional yeast for parmesan and tempeh strips for bacon is my favourite you have to massage the leaves for quite awhile to soften but tastes delicious.

    • Pamanista says

      OOh, Kale ceasar sounds good! I love to make a big bowl of cleaned, cut kale and then massage olive oil and lemon juice. Over the next couple of days, I add whatever leftover veggies or topping I have on hand. Walnuts and Apples are always a hit with my kid. I like mushrooms and red onions.
      Thanks for the post, Katie!

  7. Kayla says

    I love exploring your blog every day. I have never commented, but I want to thank you for all of your inspiration and for helping to convince everybody how delicious vegan food is. I happened to come on upon your VGP interview on today. You mentioned your “pre-run snack” and I was wondering if you started running again. I know a lot of people really connected to your effort to listen to your body and give it a break from running. Maybe the interview was done a while ago.

    • Michelle says

      Yeah, the interview was done a while ago. In the post, Kathy apologizes for the late posting of the interview saying, “I have been meaning to post their two amazing interviews for months now and I am so happy I am finally doing it.” Hope that helps!

  8. Candace says

    This looks incredible. Can’t wait to try it!
    My favorite way to eat kale (so far) is actually in salads. I massage the kale with salt until it changes consistency, then top it with tomatoes, onions, walnuts, mushrooms, or whatever I happen to have on hand.
    Green smoothies are pretty good, too, though I haven’t tried your brownies yet.

  9. Robin says

    My favourite way to eat kale is in a salad that has been sitting for a couple of days to get that “massaged” effect. My two faves are one from Tone it Up!, which has cranberries, feta, and balsamic vinegar, and also the kale cabbage pad thai from Eating Bird Food – seriously, I make one or the other of these salads every weekend and it usually lasts until Thursday… getting yummier as it wilts! If you have trouble with raw kale, do not underestimate the value of massaging it (or letting it wilt in an acidic dressing for a similar effect) – it changes the texture completely and it turns into what you always wished salad would be!

  10. Helen says

    I regularly eat kale pan fried in garlic, butter and a little oil but I really like the added dimension of the onions – will definitely do this version next time I plan to have kale. Thanks for the suggestion!

  11. RDP says

    Every time I want to leave a comment, I find sooooo many others have beaten me to it and commented similarly!

    As i used to run a dehydrated kale chip company, kale chips (mine!) are probably my favourite way to eat them. However, I love kale salad — caesar or vinaigrette — with apple slivers and granola (also mine), and for non-vegan vegetarians, adding strong cheese in the salad is yum too.

    Go iPhone !

  12. Lisa @bitesforbabies says

    Lol, I woke up this morning complaining of a stomachache because I ate too much kale last night (2 stalks BY MYSELF) and then stumbled upon your post! As much as I love kale, it’s the last thing I want to think about right now, lol!! For the record, these ar my fave ways to eat it:

  13. Amanda says

    I often make kale similarly to this (any other greens, too.) I don’t always use garlic, and I often add pine nuts (or whatever other nut I have around — walnuts are great) and raisins. The sweetness of the raisins works nicely greens that are more bitter.

  14. Shani says

    Hi Katie!
    Kale has only recently been popping up in the shops here in Brisbane, Australia but I did try making kale chips – they were ok, but I would be keen to know how you make them 🙂

    Also, on a completely unrelated note, your “You might also like” links includes one for “cooking the perfect beef tenderloin” and one for “red lobster biscuits” – I thought it a was a little strange that you would link things like this when yours is a vegan blog?

  15. Sam says

    I’ve wanted to make kale forever and I was so happy to see your recipe. It was delicious! Thanks again Katie. Love your blog! 🙂

  16. Ashley says

    Add fennel or anise seeds to your sauteed kale.. it’s incredible! It complements the kale so well! My other favorite is to make Thai Curry with tofu, kale, broccoli, and sweet potato. Soooo good! =)

  17. jen yance says

    hi katie,
    i like to blanch my kale first, like with broccoli rabe, just drop in boiling water for about 2 minutes, then transfer to sauté pan…this way it retains all the moisture to last for a 25 min. sauté and comes out extra flavorful and not tasting tough or underdone. some people like it just a little crispy on the edges so you can sauté until all the water is gone.
    🙂 jennifer

  18. Aleatha says

    I re-discovered kale a couple of years ago. When I was younger I didn’t like it all. I cook it low and slow in a soup pot with chicken broth, chopped onions, diced tomatoes, chickpeas, lots of minced garlic and serve with a health spoonful of feta cheese.

  19. agatha says

    i have found rwo types of kale at the grocery store,, one is curlier than the other. i like the curly one the best for chips, be sure to cut away the rib before cooking. the rib becomes hard during cooking and you have to spit it out. coat with oil and salt before baking. delish

  20. Layla Copeland says

    My favorite is ‘stamppot boerenkool’. It is a Dutch dish (I am from the Netherlands). You boil potatoes and kale together, mash them up with milk, salt and pepper. Traditionally you serve it with smoked sausage, but it tastes great without that too! Awesome with some mustard and vegan mayonaise.

  21. Anne says

    I’m dutch and there’s this one dish, stamppot, that’s SO dutch and all about kale. I think it’s really funny that kale is such a hype right now, because even my grandparents’ grandparents already knew kale is good for you and made stamppot with it 😀 So yeah, I’ve grown up eating kale, because it’s still a very normal and common dish here… but never eaten it as a health food or any other way than stamppot!

  22. Cameron says

    I don’t like Kale. That’s what I used to think. I made this today and had to let you know that I actually do like kale. Thanks for a great recipe.

  23. Clyda says

    Recently diagnosed type two diabetic here. Moved to more plant-based diet– losing weight getting the blood sugar down.

    Going to try this recipe tonight and thanks for the tip on added fat necessary to help absorb the nutrients.

  24. Leila Larson says

    I am 100% Danish and I grew up eating a kale dish that my mother made passed down many generations. It was really delicious and this was during the sixties and 1970s when other Americans didn’t typically eat kale but sought as of food for cows! My mother would steam the kale and then add a creamy white sauce to it it was very delicious, but heavy as Old Fashioned foods can tend to be please give it a try it’s very delicious with a great white sauce

  25. Derek Cridland says

    Hi Katie,
    I am new to your site and am interested in ‘How to cook kale’, but am a little confused! You write to sauté the kale with oil, but then you write ‘but keep in mind that kale’s vitamins are more optimally absorbed when fat is added’. I am a bit of a novice when it comes to matters culinary and am not sure if oil constitutes ‘fat’. If oil is indeed NOT fat, would it not be better to sauté in butter from the get go?

  26. Christine Whittington says

    5 stars
    I used to buy a popular brand of kale chips and would eat the whole bag . . . until I found a hair in it. Ewwwwww! Since then, I have not purchased kale chips, but decided to give these a try! Wowl! They are now also known as “Crack Chips.” So irresistable. I used 1/2 large bunch curly kale, 1 T EVOO, and 1/4 c. nutritional yeast. Incredibly delicious. The trick is to use the parchment paper and keep the leaves apart so that they don’t end up in a steamed heap.

    The most delicious snack ever. Plus, any cat hairs I find in it will be from my own cat.

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