Extra Crispy Baked Kale Chips (Air Fryer Optional)
This foolproof recipe for kale chips comes out perfectly crispy every single time! Say goodbye to store-bought snacks and hello to these incredibly crispy, nutrient-packed chips. Whether you make them in the oven or the air fryer, this simple recipe will show you the best way to create delicious kale chips in just minutes.
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Kale chips might just be the only snack out there that's as good for you as they are salty and addictive. If you've ever had trouble getting someone to enjoy leafy green vegetables, this is a great way to coax them over to the dark (leafy green) side.
Whether you're looking for a healthy alternative to potato chips or trying to sneak more greens into your diet, this no fail recipe will become your new go-to snack. The best part? You can make them in either your oven or air fryer!
If you've ever tried making kale chips before, you know they can come out soggy, burnt, or even worse: a combination of the two.
After testing countless variations, I'm sharing all of my tips and tricks to ensure your air-fried kale chips come out perfectly crispy every time. The secret lies in the preparation and keeping a close eye during the cooking process.
Looking for more easy, healthy snack recipes? Try these crunchy Quinoa Crackers, this creamy Greek potato dip called Skordalia, or these crispy baked chickpeas!
Why This Recipe Works
- Way less expensive than store-bought versions.
- A lower temperature ensures the chips are crispy throughout with no burnt or soggy parts.
- Simple ingredients that are customizable with your favorite seasonings.
- Less than 5 minutes of prep and ready in under 30 minutes!
Ingredient Notes
- Fresh Kale - You will need one large bunch of kale, any variety. I prefer the smoother, darker variety known as lacinato kale, dinosaur kale, tuscan kale or black kale, but curly kale works just as well!
- Oil - I prefer extra virgin olive oil, but you can use whatever type of oil you prefer. Avocado oil is a great choice!
- Salt - Any type of salt works, but I prefer a flaky sea salt. Just be sure to go easy on it - these can get over salted very easily!
- Optional Seasonings - Season your crispy kale chips with garlic powder, onion powder, nutritional yeast, black pepper, parmesan cheese, taco seasoning, everything bagel seasoning, homemade ranch seasoning or your favorite spice blend.
*Find the full ingredient list in the recipe card below!
Helpful Equipment
- Baking sheet or air fryer
- Salad spinner, clean kitchen towel or paper towels
- Large mixing bowl
- Parchment paper (for oven method)
- Cutting board
Step by Step Instructions
Preparation (Both Methods)
- Wash your kale thoroughly in cold water and dry it completely – this is crucial for achieving maximum crispiness!
- Remove the tough center stems and tear the leaves into large, chip-sized pieces (about 2-3 inches).
- Place kale pieces in a large bowl and drizzle with olive oil - not too much! A light coating is all they need.
- Using your hands, massage the oil into every nook and cranny of the kale leaves until they're evenly coated.
- Sprinkle lightly with salt and any additional seasonings.
Oven Method
- Preheat your oven to 300°F (150°C).
- Line baking sheets with parchment paper.
- Spread kale pieces in a single layer, ensuring they don't overlap.
- Bake for 15-20 minutes, tossing once half way through.
- Watch closely during the last few minutes to prevent them from burning.
Air Fryer Method
- Preheat your air fryer to 275°F (150°C).
- Place kale leaves in the basket or rack in a single layer (you'll need to work in batches).
- Air fry for 7-10 minutes, shaking the basket halfway through. Exact times will vary depending on your type of air fryer.
- Check frequently during the last few minutes to prevent burning.
Tips for Success
- Make sure your kale is very, very dry using either a salad spinner or whipping them around outside in a clean kitchen towel. Even a little bit of excess moisture will steam the kale instead of crisping it.
- Go easy on the salt - it's very easy to over salt these chips. You can always add more after baking!
- Don't overcrowd the pan or basket! Make sure each piece of kale has a bit of room around it for maximum crispiness.
- Kale chips are done when they're fully crispy but still green – not brown!
- They can go from perfectly crispy to burnt in seconds. Make sure you keep a close eye on them towards the end of cooking.
- • • Humidity is the enemy of kale chips, so their shelf life will depend on the weather. However, they can always be re-crisped in a low oven or air fryer to be brought back to life!
Flavor Variations
- Asian inspired - sesame oil instead of olive oil, ginger powder, garlic powder and a dash of soy sauce
- Italian style - with parmesan cheese, garlic powder and Italian seasoning.
- Chili lime - chili powder, cumin, lime juice and lime zest.
- Ranch - dried dill, garlic powder, and onion powder.
Storage Tips
Store your kale chips in an airtight container at room temperature. They're best fresh, but can be enjoyed for up to 2-3 days.
If they lose their crispiness, you can quickly re-crisp them in the oven or air fryer for a few minutes at 300 degrees.
FAQ
Either the kale wasn't dry enough, there as too much oil or they weren't baked long enough.
Brown chips usually mean they're overcooked. Keep a close eye during the last few minutes of the cooking process. Different air fryer models can vary in exact times, so the first time you make them, check frequently until you learn your equipment's timing.
Yes! I put mine in the freezer and add them to soups and stocks or other dishes that require long cooking time. They can also be added to smoothies and make a great snack for dogs!
What if I don't have a salad spinner?
What if I don't have a salad spinner?
No problem! Place your greens in a large tea towel or a clean pillow case. Take it outside and swing it around to get rid of the excess water.
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Easy Baked Kale Chips
Ingredients
- 1 bunch kale curly or Tuscan / Lacinato
- 1 tablespoon olive oil
- ¼ teaspoon salt or to taste
Instructions
Preparation (Both Methods)
- Preheat the oven or air fryer to 300°F (150°C).
- Remove the tough stems from the kale by pulling the leaves away from the stem. Save the stems for another use.
- Submerge the leaves in a bowl of cool water, swoosh them around, and let sit for a few minutes. Lift the kale out of the water to drain, leaving the dirt and grit behind. Don't pour the kale and water out at the same time, or it will still be dirty.
- Dry the kale thoroughly by running it through a salad spinner or wrapping in a towel and swinging it around outside.
- Tear the leaves into large, chip-sized pieces (about 2-3 inches), then drizzle with olive oil and salt, then mix and rub with your hands to make sure every single leaf is thoroughly coated.
Oven Method
- Spread the kale out in an even, single layer and bake in the oven for about 15-20 minutes. Give them a toss half way through.
- Keep an eye on them while they bake to avoid burning. They're done when the leaves are totally crisped throughout.
Air Fryer Method
- Place kale leaves in the basket or rack in a single layer (you'll need to work in batches).
- Air fry for 7-10 minutes, shaking the basket halfway through. Exact times will vary depending on your type of air fryer.
- Check frequently during the last few minutes to prevent burning.
Notes
- Make sure your kale is very, very dry using either a salad spinner or whipping them around outside in a clean kitchen towel. Even a little bit of excess moisture will steam the kale instead of crisping it.
- Go easy on the salt - it's very easy to over salt these chips. You can always add more after baking!
- Don't overcrowd the pan or basket! Make sure each piece of kale has a bit of room around it for maximum crispiness.
- Kale chips are done when they're fully crispy but still green – not brown!
- They can go from perfectly crispy to burnt in seconds. Make sure you keep a close eye on them towards the end of cooking.
- Humidity is the enemy of kale chips, so their shelf life will depend on the weather. However, they can always be re-crisped in a low oven or air fryer to be brought back to life!
Gah, first they were a bit chewy so I cooked them longer and… burnt. Whomp! It’s was my first try though so I’m not giving up. Must be a sweet spot. I still ate them I like blackened foods lol.
Yes there is definitely a sweet spot! They go from chewy to perfect to burnt in minutes. You can always try lowering your oven even more and giving them a few extra minutes to prevent the burning. hope it helps!
Love these! So addicting! Sometimes I'll add vinegar or Old Bay too
Oh man, the second I read old bay I ran and sprinkled some on mine. Great idea!! Love anything with the crabby taste.
Another WINNER!!! Our kale plants in our Earth Boxes came back after chopping them down from the late winter harvest in the greenhouse... looking forward to making these next week... MUCH healthier than the pretzels I've been munching on at night! Thanks again, Coley!
These chips look great, Coley-I shared on Facebook!