Crunchy, perfectly crispy kale chips seasoned with salt, pepper, garlic, and chili powder
Kale has become a culinary favorite in recent years, appearing everywhere from salads to snacks. Once a relatively obscure leafy green, kale earned a spot on trend lists alongside quinoa and sriracha—and for good reason. Packed with vitamins and minerals, it’s often called the “king of greens.” One cup of raw kale delivers large amounts of vitamins A, K, and C, plus fiber and a bit of protein, all in a low-calorie package. That nutrition makes it a perfect candidate for a healthier snack: kale chips.
With a generous bunch of kale from a recent mystery produce box, I made kale & lentil soup and a batch of kale chips. These chips are light, crunchy, and seasoned simply—salt, pepper, garlic, and a touch of chili powder. They won’t exactly replace potato chips for everyone, but they make an addictive, satisfying alternative when you want something crispy and healthy. Be ready for the obvious: you are eating baked leaves—but that’s part of the fun. 
Follow these tips to make perfectly crispy kale chips—no soggy or burnt pieces:
1. Wash and dry the kale leaves thoroughly. Any lingering water will steam the leaves during baking and result in limp chips. Use a salad spinner to remove most moisture, then pat the leaves dry with paper towels.
2. Remove the thick stems. The central stems stay tough after baking, so tear each leaf away from the stem before baking. Hold the base of the stem with one hand and slide it out to separate the leaf.
3. Arrange leaves in a single layer. Overcrowding the baking sheet traps moisture and prevents even crisping. Use two sheets or bake in batches if needed.
4. Watch the chips toward the end of baking. Kale is thin and can go from perfectly crisp to burnt in a minute or two. Check frequently in the last five minutes.
If you try this kale chips recipe, leave a comment or tag me @livbane on Instagram—I’d love to see!
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Perfectly Seasoned Crispy Kale Chips
Ingredients
- 1/2 bunch curly kale leaves
- 1/2 tablespoon olive or grapeseed oil
- 3/4 teaspoon garlic powder
- 1/2 teaspoon chili powder
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt
Instructions
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Wash and dry kale leaves thoroughly using a salad spinner or paper towels. Remove the thick, woody stem by grabbing the base of the stem with one hand and pushing along it to separate the leaves from the stem. Tear the kale into large pieces.
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Line a large baking sheet with parchment paper or a silicone baking mat. Add the kale and drizzle with oil. Sprinkle spices on top and toss thoroughly to coat.
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Bake at 300 degrees for 10 minutes, rotate the pan, and then bake for another 10-15 minutes or until the kale is crispy. Watch the chips during the last few minutes of baking to ensure that they do not burn.
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Let chips cool for at least 2-3 minutes before eating and serve within several hours of baking for best results.
Nutrition