Learn how to make kale chips with this easy to follow recipe! These kale chips are crispy, savory, and just a little spicy. Vegan and gluten-free!
I LOVE chips. Potato chips, tortilla chips, beet chips, lentil chips, chickpea chips, crackers (the cousin of chips), you name it. I joke to my dad that there’s four generations of us that love chips – my granny, my dad, me, and my dog Ivy!! Whenever I have some potato chips, Ivy always gets some too. She just loves that crunch!
The problem with me and chips is that I always want to eat too many of them. I have been known to eat 1200+ calories of Doritos in one sitting!! That’s fine sometimes, but it’s not a sustainable way to eat every day. So I try to opt for healthier chip alternatives whenever I can! But I do want to add that I’m not about restricting foods that I love, and there is a place in my daily life for my favorite potato chips and tortilla chips. The key is eating them in moderation! ;)
I love making kale chips because they’re super easy, and when they’re roasted in the oven they get super crispy and crunchy. If you’ve ever wondered how to make kale chips, then this is the recipe for you! This is also super timely for summer, where you can get a huge bunch of curly kale at the farmer’s market for about $2. Budget-friendly snacks for the win!!
To serve these kale chips, I made a snack platter with some Simple Mills crackers (not sponsored, but so good), guacamole, and hummus (which didn’t make it into the photo!). The kale chips aren’t sturdy enough to dip in hummus, but I recommend this buffalo hummus if you’re interested in making your own snack platter!
Easy Homemade Kale Chips
These easy homemade kale chips are made without a dehydrator, but still come out crispy and delicious!
- 6 Cups Kale Leaves packed
- 1 1/2 Tbs Extra Virgin Olive Oil
- 1/4 Tsp Salt
- 1/4 Tsp Black Pepper
- 1/2 Tsp Chipotle Chili Powder optional
To start, preheat your oven to 200 degrees F.
For this recipe, you'll want whole kale leaves, washed and dried VERY well. You want as little water as possible.
Start by stripping off the kale leaves so that they're separated from the large vein that runs in the middle of the leaf. Then, break down the leaves into approximately 2 inch segments (they will shrink in the oven).
In a bowl, add in 6 cups (packed) kale leaves, olive oil, salt, and pepper. Add in the chipotle chili powder if you like. Using hands, massage oil and spices into kale leaves until they're all evenly coated.
On a baking sheet lined with parchment paper, bake kale chips for 60-75 minutes, or until crispy.
Serve immediately. Enjoy!
- Using chipotle chili powder will make for a spicy chip. If that's not your thing, feel free to use an equal amount of paprika or smoked paprika instead.
- This kale chips are best served immediately. Unfortunately I don't know a way to keep them crispy for more than about an hour after cooking.
If you make this recipe and post it on Instagram, be sure to tag me @wellandfull and #wellandfull so I can see! I love seeing your takes on my recipes :)