Crispy Baked Kale Chips

< 1 minute read

I love kale. I lovvveeeeee kale. And that’s an understatement.

And I love to munch. Kale chips are a perfect snack for me. I get something healthy and flavorful and I don’t feel bad when I binge on it. In fact, bingeing on it is quite alright.

The crunch is just like a potato chip. And the flavor profile is whatever you want it to be. You can add garlic to this for a kick or even cinnamon for a sweet flair. Let your imagination inspire you.

The only bad thing about this snack is the risk of getting a little green between your teeth. Just check a mirror. 😉

Crispy Baked Kale Chips

Kale chips are so nutritious and delicious. It’s like candy. You can munch on these all day. The best part is that it’s uber-low in calories and very high in iron

  • Prep Time5 min
  • Cook Time10 min
  • Total Time15 min
  • Yield1 Bowl


  • 1 bunch kale
  • Olive oil
  • Kosher salt

Preheat the oven to 350 degrees.


Line a baking pan with parchment paper, aluminum foil, or a silicone sheet.


Wash and dry the kale. You can use a salad spinner to make the drying easier (after ripping the leaves apart).

Rip the leaf from the stalk and in large pieces. 


Drizzle the kale with olive oil and salt until lightly coated.


Scatter the kale on a baking pan. Try to give them space from each other so they can evenly cook.


Bake for 10-15 minutes until the edges are golden brown.


Let it cool before serving.

It’s best to eat these immediately after making. But you can store them for a few days in an airtight container or bag with a dry paper towel in it.

You can make adaptations of flavor with spices, nutritional yeast, cheese, and more. Experiment to see what tickles your fancy.

Did you make this recipe?

I’ll love to see it! Tag @katiemurch with your social media post.


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