Baked Kale Chips Recipe

I got this recipe from a local blogger who writes about our local box. She used soy sauce instead of the seasoning salt and they came out heavenly.

I've tried a LOTS of versions of kale chips with LOTS of different results. I've found that the success of the chip depends on three things: how you cook them, how curly the kale is and how much oil you use. This method has been, by far, the best: I've tried lower temp with long cooking, higher temp with quick cooking, convection methods, different sheet pans and all the rest. This recipe works (IMHO) by using a non insulated sheet and cooking at 350 for 10 minutes. I rotated my baking sheet 180 halfway through. I also made a point to use ONLY just enough oil to BARELY coat the leaves otherwise they'll stay soggy. When I arrange the pieces on the pan, I place them like little upside down "V's" so the curly side is down: I think this helps the air circulate around them better. Other than that, after you coat them with the oil, get creative with the toppings!!! I squeeze a little lemon on mine with sea salt or will do some garlic powder with chipotle pepper powder. Hope you'll all enjoy these as much as I did...Thanks Lucy!

I made sure Kale was very dry, added a little oil, shook in bowl & then tossed with my hands to ensure even coverage. Sprinkled with salt & garlic power (will try many other suggestions from here next!) and baked on COOKIE COOLING RACKS to ensure air flow. I baked at 340 for 8 min 1st batch, 7 min second batch. Amazing. To remove stem from Kale, hold 1 leaf in left hand, fingers lightly around leaves near the base where leaf ends on stem, almost to stem. Grab stem with right hand & pull. wal-la!

I couldn’t believe how good it turned out.

Delicious! I was very surprised at how much I liked these. You HAVE to make sure the kale is dry otherwise you'll end up with steamed kale instead of crispy kale. First batch for me was WAY too salty, second batch not enough salt. So I would suggest tossing the olive oil and kale together, spreading on the baking sheets - then sprinkling the salt (or whatever seasoning you are using) over the kale. I also add a little garlic powder and onion powder! To make it even a little bit healthier spend your money on organic kale, it is quite a bit more expensive, but it has a lot less pesticides! FYI - To each his/her own BUT.... although cooking sprays may be quicker at times PLEASE take a look at the ingriedient list - they contain butane and propane! Why ruin healthy kale with that yuck (even if the amount is minimal)....just saying! ;)

OMG, these were awesome! Not sure why this recipe did not work for others? This was my first attempt and they came out perfect!! I put the olive oil in a big ziplock bag with the cut up Kale and shook it then poured them onto the parchment paper and put salt; pepper; onion powder and garlic powder!!! YUMMO!!! the last 5 minutes I brought the temp up to 375 degrees but kept on watching them to perfection!!

Best kale chips I've ever had or made. Took a reviewer's suggestion and coated kale with olive oil and salt in a bowl; I chose garlic salt. Then baked at 325* for 15 mins. Addictive.

I followed the recipe but with a shorter cooking time (b/c all ovens are different) I did 15minutes at 300f and then shut it off with them inside for 10 additional minutes and they came out WONDERFUL! They are very crunchy, NOT burned and taste delicious with just EVOO and Salt. 10/10

I used three kale leaves to fill a cookie sheet, used hand to coat evenly with ~1/2 tbsp olive oil,and added seasonings per my taste (garlic powder, chili powder, cayenne, paprika), took 15 carefully-watched minutes for perfection!!

Good timing and temp, too much salt though. I dusted mine with fine salt as soon as they came out of the oven. Tips: 1. Make sure kale is DRY before you start. 2. Dont over oil. Just a teaspoon or so is enough, and rub the kale between your fingers to distribute oil evenly. 3. Spread kale leaves out on parchment paper coated pan so they aren't folded and leave lots of space between leaves for air circulation. 4. Set timer for 5 min, check 5. Set for another 5. Move trays around if using multiple, and turn all kale leaves over once 6. Set for another 5 and watch very carefully. You want crispy, but not burned. A tiny bit of brownish around the edges is ok

I love this recipe as it is simple in theory. It is really important to watch them once they are in the oven because they can burn easily. I don't know if my oven temperature is accurate or not but I found 350 degrees too hot. I lowered the temperature to 300 and baked for 10 minutes, checking every 4 minutes or so and rotating the pan. The first time I used this recipe, I used way too much oil. This time, I used a brush in a dabbing fashion to lightly cover the leaves. For 3 trays, I used about a tablespoon in total. I used Himalayan sea salt which adds a nice flavor. I have found that the older the leaves, the more sensitive they are to burning. This really is a healthy option for snacking.

Lower heat longer cooking time. Perfection!

So 2 days later we still can't get the stink from cooking them out of our house. Also they gave us incredible wind, so we have to deal with that stink also. Apart from that they tasted OK (ish).

I shortened mine to 16 minutes and lowered the temp to 290.. my oven is hot! They turned out great!

First year growing Kale and I have a lot of it. 300F for 12 minutes. Seasoned some with onion powder, some garlic powder, some cumin and a little salt on all. Tasty little "crispies" and I ate all of 'em!

These are so good. I did bake mine for 15 mins instead of 20/30. My second batch around came out perfect in my opinion. I will definitely try these with other flavors. They have become my new favorite snack. Thank you :😁

Really like this recipe.

!

Very easy to make and soooo good!

This recipe is a legend.