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Home » Recipes » Snacks

No Fail Kale Chips

Published: May 15, 2015 · Modified: Feb 23, 2021 by Coley · This post may contain affiliate links.

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This foolproof recipe No Fail Kale Chips achieves perfectly crispy kale chips every single time. Avoid soggy and burnt kale chips by following these easy steps!

Kale chips might just be the only snack out there that's as good for you as they are 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(green) side.

Throughout the years, lots of you have asked me for tips on how to make kale chips, as there are a few issues that can arise. They can come out soggy, burnt, or even worse: a combination of the two. Below is my step-by-step tutorial on how to make perfectly crisp kale chips every single time.

Anything else you'd like to see a no fail tutorial on? Leave a comment and let me know!

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No Fail Kale Chips

Top view of kale chips in a shallow white bowl.
Print Recipe

This foolproof recipe No Fail Kale Chips achieves perfectly crispy kale chips every single time. Avoid soggy and burnt kale chips by following these easy steps!

  • Author: Nicole Gaffney (ColeyCooks.com)
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 2-4 servings 1x
  • Category: snack
  • Method: baked
  • Cuisine: vegan
  • Diet: Vegan

Ingredients

Scale
  • 1 bunch kale, curly or tuscan
  • 1 tablespoon olive oil
  • ½ teaspoon salt

Instructions

  1. Remove the tough stems from the kale by pulling the leaves away from the stem. Save the stems for smoothies or juicing.
  2. Submerge the leaves into 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.
  3. Dry the kale thoroughly by running it through a salad spinner or wrapping in a towel and swinging it around outside. Place the leaves on a large baking sheet and tear any big leaves in half. Use a towel to sop up any remaining bits of water.
  4. Preheat the oven to 325 degrees. Drizzle the olive oil and salt over the top, then mix and rub with your hands to make sure every single leaf is thoroughly coated. Spread the kale out in an even single layer and bake in the oven for about 20 minutes. Keep an eye on them while they bake. They're done when the leaves are totally crisped throughout.
  5. Cool and serve. Humidity is the enemy of kale chips, so their shelf life will depend on the weather. Store in an air-tight container at room temperature for up to a few days. If they become soggy, they can be recrisped in a 300 degree oven for about 5 minutes, and they'll be as good as new.

Notes

There are a few important things to remember

  • The kale must be bone dry - if it's wet, it won't crisp up.
  • Keep the oven at a low temperature to avoid the edges burning before the middles get crisp.
  • Be sure to coat every single piece of each leaf with oil. This will help in achieving even, light crispness.
  • Don't overcrowd the pan. You want the leaves in an even, single layer when baking. Use two sheet pans if necessary.
  • This is a basic recipe, so feel free to get creative with the seasonings! Garlic powder, smoked paprika, jerk seasoning and truffle salt are some of my favorite variations.

Nutrition

  • Serving Size:
  • Calories: 72
  • Sugar: 0.5 g
  • Sodium: 590.5 mg
  • Fat: 7.2 g
  • Carbohydrates: 2.1 g
  • Protein: 1 g
  • Cholesterol: 0 mg

Keywords: snack, healthy, vegan, gluten free

Did you make this recipe?

Please leave a review and star rating ⭐️ to help other cooks!

NO FAIL KALE CHIPS | A foolproof recipe for getting perfectly crispy kale chips every single time | ColeyCooks.com

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Reader Interactions

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  1. Kathie

    May 15, 2015 at 7:03 pm

    These chips look great, Coley-I shared on Facebook!

    Reply
  2. Joy Brown

    May 16, 2015 at 3:13 am

    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!

    Reply
  3. panj

    May 19, 2015 at 2:46 pm

    Love these! So addicting! Sometimes I'll add vinegar or Old Bay too

    Reply
    • Coley

      May 26, 2015 at 12:01 pm

      Oh man, the second I read old bay I ran and sprinkled some on mine. Great idea!! Love anything with the crabby taste.

      Reply

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I'm Nicole Gaffney, but my friends all call me Coley. You should, too! I'm a chef and recipe developer specializing in coastal Italian cooking. Welcome to Coley Cooks! About Nicole Gaffney

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