Oven Roasted Kale Chips
Have you tried kale chips yet? Veggie chips are crazy popular these days, and for good reason.
They’re just as flavorful as non-veggie chips, but they’re packed with nutrients. And making them at home allows you to decide exactly what goes into them – and it’s surprisingly easy, too!
Kale chips have always been a favorite of mine – I love a good massaged kale salad but if I want to have any hope at my toddler eating kale, kale chips are the way to go. The super crispy texture and saltiness makes them a favorite for the whole family!
And with these kale chips, the combination of zesty lemon, garlic, and tahini is crazy good. They’re packed with flavor, with nutty clusters in all the kale nooks and crannies.
These chips will disappear very quickly, so you may want to stash some away for yourself before anyone else gets their hands on them. Just sayin’ 😉
Kale Chip Ingredients
To make these baked kale chips, you’ll need:
- kale* (Curly or flat leaf. I don’t recommend getting the pre-cut kale, as the stems aren’t always fully removed and that can mess with how they bake. If you do want to use pre-cut kale, be sure to go through and remove all the stems!)
- olive oil
- lemon (juiced & zested)
- tahini (FYI that sometimes, gluten is used to thicken tahini, so make sure to use a gluten free version if needed.)
- nutritional yeast (if you haven’t tried this, it’s super yummy – tastes cheesy but it’s vegan. I love it on popcorn too. Here’s an affiliate link to it on Amazon)
- granulated garlic
These are the ingredients for the basic kale chips recipe – the full measurement details and instructions are in the recipe card at the end of this post.
If you want to try some other flavor variations, you’ll find those details further down in the post as well!
*Hot tip: curly kale shrinks down into much smaller chips, but is great for catching all the seasoning paste in the curls.
Tuscan kale creates larger chips but doesn’t hold onto larger seasoning pieces (like the everything bagel seasoning you’ll see noted as a variation option below) as well.
The baking method is the same for both, though, and they’re both delicious!
How to Bake Kale Chips in the Oven
Start by preheating your oven to 350 degrees F.
You’ll be using a sheet pan for baking these kale chips, and I strongly recommend lining it with a silicone baking mat or parchment paper for easier cleanup (and so the kale chips don’t get stuck to the sheet pan!). Otherwise, be sure to grease the pan well.
Next, prepare the kale.
Use your hands (or an herb stripper) to pull the stems from the leaves. Then, tear the leaves into smaller pieces. (Keep in mind, they’ll shrink quite a bit when they bake so you don’t want them TOO small.)
Place the kale into a large bowl and set aside.
Next, combine all the other ingredients into a small bowl or jar, stir well, then pour onto the kale. Massage the kale for about a minute, until it’s softened and a little translucent.
Place the kale onto the lined sheet pan and arrange in a single layer, if possible. That makes sure the chips bake more evenly.
Then, bake for 15-20 minutes, until the chips have reached your desired level of crispiness. They should be light brown – make sure to watch them carefully so they don’t burn!
Give them a few minutes to cool, as they’ll continue to get crispy as they cool down. Then, dig in!
And now, some flavor inspiration for different variations of these chips!
- For Everything Bagel Kale Chips: add 2 tablespoons everything bagel seasoning to the seasoning mixture. (Be aware that most everything bagel seasonings already contain some salt.)
- For Spicy Nacho Kale Chips: add 1/2 teaspoon cumin, 1/2 teaspoon smoked paprika, 1/2 teaspoon turmeric, and 1/4 teaspoon chipotle powder to the seasoning mixture.
- For Ranch Kale Chips: add 1 teaspoon dried dill weed, 1 teaspoon dried parsley, and 1/2 teaspoon granulated onion to the seasoning mixture.
I hope you love this tasty snack as much as we do! You’ll find the full baked kale chips recipe at the end of this post.
What’s a snack you love to munch on during the day? Let me know in the comments!
Looking for more savory snack ideas? Check these out:
- No Bake Curry Granola Bars
- Cheesy Sun-Dried Tomato Pizza Bars
- Baked Sweet Potato Fries: Mexican-Style
- Spicy Queso Dip with Hummus
- Hard Boiled Egg and Cheddar Muffins
- 1 bunch kale, curly or tuscan/dino/flat leaf (will yield about 4 packed cups leaves)
- 1 tablespoon olive oil
- 1 tablespoon fresh lemon juice
- 1 teaspoon grated lemon zest
- 2 tablespoons tahini
- 3 tablespoons nutritional yeast
- 1/2 teaspoon granulated garlic
- salt & pepper, to taste
- optional seasonings (see notes)
- Preheat oven to 350 degrees F. Line a sheet pan with a silicone baking mat or parchment paper.
- To prepare the kale: strip the stems from the leaves, using your hands or an herb stripper. Tear the leaves into large bite-size pieces (they'll shrink a lot as they bake). Place the kale in a large bowl.
- In a small bowl, combine the remaining ingredients to form a paste.
- Add the seasoning paste to the kale and massage for about a minute, until kale is softened, deep green, and lightly translucent.
- Arrange the kale on the prepared baking sheet in as much of a single layer as possible.
- Bake for 15-20 minutes, until crispy and lightly browned, but not burnt. Let cool before serving, since they'll continue to crisp up a little bit as they cool.
- For Everything Bagel Kale Chips: add 2 tablespoons everything bagel seasoning to the seasoning paste. Most everything bagel seasonings contain salt, so be mindful of that before adding more salt to taste.
- For Spicy Nacho Kale Chips: add 1/2 teaspoon cumin, 1/2 teaspoon smoked paprika, 1/2 teaspoon turmeric, and 1/4 teaspoon chipotle powder to the seasoning paste.
- For Ranch Kale Chips: add 1 teaspoon dried dill weed, 1 teaspoon dried parsley, and 1/2 teaspoon granulated onion to the seasoning paste.
- I wouldn't recommend using pre-cut kale, since the stems are often not fully removed. The stems don't crisp up at the same rate as the leaves, so you'd have to take the time to go through the pre-cut kale and remove stems anyways - it ends up being faster to just start with a bunch of kale, remove the stems, and tear up the leaves.
- Curly kale shrinks down into much smaller chips, but is great for catching all the seasoning paste in the curls. Tuscan kale creates larger chips but doesn't hold onto larger seasoning pieces like the everything bagel seasoning as well. The method is the same for both and they're both delicious!