Homemade Kale Chips

If you're craving that satisfying crunch and saltiness of potato chips but want something a bit healthier, give these garden kale chips a try. They're high in calcium, fiber, and vitamins A, C, and K, but low in calories. Plus, they're easy to make, and I can get my whole family to eat them.

I like to use fresh kale leaves pulled from the garden for this recipe because I'm usually drowning in kale between the months of April and December. You can use any variety of kale for your homemade kale chips. I'm baking curly kale (my favorite variety is blue curled scotch kale) in the pictures, but you can also try lacinato (aka dinosaur) kale or red Russian kale. Make batches of whatever kale varieties you're growing and see which you like best.

Kale Chips Recipe Ingredients

-1 bunch kale leaves

-1 tablespoon olive oil 

-1 teaspoon flaked sea salt

Start with the simple trifecta of fresh kale, olive oil, and flaked sea salt, and add whatever toppings suite your taste from there. If you like a certain seasoning on your popcorn, you'll probably like it on kale chips, too.

Optional toppings:

• nutritional yeast and garlic powder (for a subtle cheesy flavor)
• Italian seasoning
• brown sugar and smoked paprika (for a sweet and smoky kick)
• lemon juice and red pepper flakes
• chili powder and cumin or taco seasoning
• Everything Bagel seasoning
• spice blend of choice
• garlic powder
• cayenne pepper
• parmesan cheese
• lime zest
• Ranch-style popcorn seasoning

Step 1: Preheat

Preheat your oven to 325 degrees Fahrenheit. Line a rimmed baking sheet with parchment paper.

Step 2: Prepare the kale

After harvesting fresh kale leaves, discard any wilted, discolored, or pest-affected leaves. Wash the kale leaves and then dry completely to avoid soggy chips. I recommend using a salad spinner or patting down leaves with a clean towel.

Cut the stalks and thicker midribs from the leaves (they're too tough for chips) and discard. Cut or tear the kale leaves into smaller pieces (they'll shrink more as they cook) and arrange them on two large baking trays.

Step 3: Drizzle with oil

Pour the olive oil over the two baking trays and use your hands to work the olive oil onto the kale leaves. Have you heard of massaging your kale? This helps to tenderize the leaves and evenly distribute the oil. Once every leaf is coated, spread the leaves in a single layer across the baking trays, ensuring that leaves aren't bunched up or overlapping.

Step 4: Add toppings

Sprinkle salt and whatever toppings you'd like over the kale.

Step 5: Bake

Pop your trays in the oven and bake for 10 minutes. Flip the kale leaves over, then bake for another 10 to 20 minutes. The perfect cooking time will vary depending on the variety of kale you're using and the size of the leaves. Remove trays from the oven when leaves look browned around the edges but not burnt. Leaves will continue crisping up as they cool. It might take you a couple of tries to get the baking time exactly right. The goal is crispy leaves that are neither soggy nor dried out completely.

Enjoy!

Alternative: Making Kale Chips in a Dehydrator

If you prefer to make kale chips in a dehydrator, you'll prepare the leaves the same, coat in olive oil, and sprinkle salt and whatever seasonings you'd like. Instead of putting baking trays in the oven, you'll dry them in the dehydrator on 145 degrees Fahrenheit for about an hour. Reduce the heat to 115 degrees and let dry for another three to four hours until crispy.

Alternative: Making Kale Chips in an Air Fryer

The good news about making kale chips in an air fryer is that it's faster; the bad news is you have to make several smaller batches. You'll only add enough leaves (prepared the same way as above) to the air fryer basket to cover the bottom in a single layer (you need air to be able to flow around them). Air fry the leaves at 375 degrees Fahrenheit for two minutes, shake the basket, and then continue cooking for another two to three minutes until crispy.

How to Store Homemade Kale Chips

Storing chips in a way that prevents them from turning mushy will only be an issue if you and your family don't eat all these delicious chips in one go. Should you find yourself with leftovers, follow these simple steps to store your kale chips:

• Let them cool completely. It's typically the moisture produced as something cools from the oven that makes things soggy.
• Store kale chips in a paper bag, a loosely sealed plastic bag, or a container with a loosely fitted lid. Line your storage container with a paper towel before adding chips. Keep chips at room temperature for up to a week. (If you added something perishable like cheese as a topping, store your kale chips in an airtight container in the fridge instead.)
• If your kale chips lose their crunch, toss them in an air fryer for a minute before enjoying.

I hope you enjoy this healthy snack the next time you're craving something crunchy! For more healthy recipes to use up your kale harvests, check out this delicious kale salad or our favorite kale ideas from garden coach and recipe-enthusiast Dr. Laura Christine.