Kale Chips

These kale chips are light, shatteringly crisp, and deeply savoury with just olive oil, garlic, and salt. They deliver the snacky crunch of crisps with a fresh, toasty green flavour and a clean finish.

Nutrition · per serving

72kcal

2.6gProtein

5.5gCarbs

5.4gFat

2.4gFiber

2 servings

Ingredients

4 items

Kale seasoning

kale leaves, stems removed and torn into large pieces120 g

olive oil12 ml

garlic powder2 g

fine sea salt2 g

Tips

•For truly crisp chips, the kale must be completely dry before oiling.
•Do not overcrowd the tray; bake in 2 batches if necessary.
•This paleo version omits nutritional yeast because it is not considered paleo.
•Best eaten immediately, though they can be kept in an airtight container for up to 1 day if fully cooled first.

Steps

1
Preheat the oven to 150°C and line a large baking tray with baking paper. Wash the kale if needed, then dry it extremely well; any moisture will make the chips steam instead of crisp. Remove the thick stems and tear the leaves into large bite-size pieces.
120 g kale leaves, stems removed and torn into large pieces
2
Place the kale in a large bowl. Drizzle with the olive oil, then sprinkle over the garlic powder and salt. Massage the leaves for 1-2 minutes until every piece is lightly coated and slightly softened, but not wet or heavy with oil.
120 g kale leaves, stems removed and torn into large pieces12 ml olive oil2 g garlic powder2 g fine sea salt
3
Spread the kale over the prepared tray in a single layer with space between the pieces. Bake for 8-10 minutes, rotating the tray halfway through, until the edges are crisp and the leaves are dry to the touch. Watch closely in the last 2 minutes, as kale can go from crisp to burnt very quickly.
120 g kale leaves, stems removed and torn into large pieces
4
Cool on the tray for 2 minutes; the chips will crisp a little more as they cool. Taste and add a tiny extra pinch of salt only if needed, then serve immediately for the best texture.

Origin & History

Kale chips became popular in the United States during the health-food boom of the 2000s and 2010s as a lighter alternative to potato chips. Home cooks embraced them for their simplicity, quick baking time, and adaptability to many dietary styles, including paleo-inspired cooking.

american kale paleo snack baked beginner

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Steps

Preheat the oven to 150°C and line a large baking tray with baking paper. Wash the kale if needed, then dry it extremely well; any moisture will make the chips steam instead of crisp. Remove the thick stems and tear the leaves into large bite-size pieces.

120 g kale leaves, stems removed and torn into large pieces

Place the kale in a large bowl. Drizzle with the olive oil, then sprinkle over the garlic powder and salt. Massage the leaves for 1-2 minutes until every piece is lightly coated and slightly softened, but not wet or heavy with oil.

120 g kale leaves, stems removed and torn into large pieces12 ml olive oil2 g garlic powder2 g fine sea salt

Spread the kale over the prepared tray in a single layer with space between the pieces. Bake for 8-10 minutes, rotating the tray halfway through, until the edges are crisp and the leaves are dry to the touch. Watch closely in the last 2 minutes, as kale can go from crisp to burnt very quickly.

120 g kale leaves, stems removed and torn into large pieces

Cool on the tray for 2 minutes; the chips will crisp a little more as they cool. Taste and add a tiny extra pinch of salt only if needed, then serve immediately for the best texture.