These crispy homemade kale chips are light, crunchy, and incredibly easy to make. Whether you bake them in the oven or crisp them up quickly in the air fryer, kale chips are a healthy, low-calorie snack packed with fiber, vitamins, and antioxidants.
They're naturally gluten-free, vegan, and endlessly customizable with your favorite seasonings. Perfect for guilt-free snacking, a crunchy topping for soups and salads, or my favorite kale chaat, these kale chips come together with just a few simple ingredients.
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Why You'll Love This Kale Chips Recipe
- Two easy methods: Make kale chips in the oven or air fryer, depending on what you have on hand.
- Crispy without burning: The low-temperature air fryer or oven method helps the kale dry evenly and turn perfectly crisp.
- Healthy & wholesome: Naturally vegan, gluten-free, low-carb, and packed with nutrients.
- Quick & simple: Made with just a few basic ingredients and ready in minutes.
- Customizable flavors: Season them sweet, spicy, cheesy, or tangy to suit your taste.
- Great for snacking: A guilt-free alternative to store-bought chips.
Ingredients
- 1 large bunch kale (curly or lacinato)
- 1 tablespoons oil or ghee (For vegan, use oil)
- ¼ teaspoon salt (adjust to taste)
Optional Seasonings
- Smoked paprika
- Garlic powder
- Cayenne pepper
- Chaat masala or amchur powder
- Parmesan cheese or Nutritional yeast (for a cheesy flavor)
How to Make Kale Chips in Oven
Step 1: Preheat the oven to 300°F (150°C).
Step 2: Wash the kale thoroughly and dry completely. Excess moisture can make the chips soggy.
Step 3: Remove the thick stems and tear the leaves into bite-size pieces.
Step 4: Massage the kale with oil and salt for 30-60 seconds, until evenly coated.
Optional: Sprinkle your choice of seasonings over the kale and toss gently.
Step 5: Spread the kale in a single layer on a baking sheet.
Bake for 18-22 minutes, until crisp and lightly golden.
Remove from the oven and let cool for a few minutes to fully crisp up.
How to Make Kale Chips in Air Fryer
Step 1: Wash the kale thoroughly and dry it completely.
Step 2: Remove the thick stems and tear the leaves into bite-size pieces.
Step 3: In a large bowl, massage the kale with oil and salt for 30-60 seconds, until lightly coated.
Optional: Sprinkle your choice of seasonings over the kale and toss gently.
Step 4: Preheat the air fryer to 275°F (135°C).
Step 5: Arrange the kale in the air fryer basket in a single layer. Work in batches if needed.
Step 6: Air fry for 10-12 minutes, shake the basket half-way through, for even cooking.
Step 7: Remove once the kale is dry, crisp, and lightly crunchy.
Step 8: Let cool for 2-3 minutes before serving-the chips will crisp up further as they cool.
Pro Tip
Cooking kale chips at a lower temperature helps them dry evenly and turn ultra-crispy without burning.
Pro Tips for Perfect Kale Chips
- Dry the kale completely before seasoning.
- Use minimal oil to prevent soggy chips.
- Avoid overcrowding for even crisping.
- Let the chips cool before serving-they crisp up as they cool.
- If the kale still feels slightly soft, cook it for 1-2 additional minutes. Avoid increasing the temperature, as kale burns quickly at higher heat.
Storage & Make-Ahead Tips
- Kale chips are best enjoyed fresh, when they're at peak crunch.
- Store cooled kale chips loosely covered or in a paper-towel-lined container at room temperature for up to 2 days.
- Avoid airtight containers, as trapped moisture can make them soggy.
- If chips lose their crispness, reheat in the air fryer at 275°F for 1-2 minutes to refresh.
Frequently Asked Questions
Yes, kale chips are a healthy snack made from nutrient-dense leafy greens. They are low in calories and rich in fiber, vitamin K, vitamin C, and antioxidants.
Yes, kale chips can stay crunchy if they are dried properly and stored the right way. Let them cool completely, then store loosely covered at room temperature to prevent moisture from making them soggy.
Yes, gently massaging kale with oil helps soften the leaves and ensures even seasoning, which leads to crispier kale chips. Just massage for 30-60 seconds, overdoing it can make the chips turn bitter or fragile.
No, kale chips do not significantly raise blood sugar because kale is low in carbohydrates and high in fiber. When baked or air-fried with minimal oil and no added sugar, kale chips have a low glycemic impact and are suitable for blood sugar-friendly diets.
Kale chips turn soggy if the leaves are not dried properly or if too much oil is used. Make sure the kale is completely dry and spread in a single layer.
Crispy Kale Chips (Oven & Air Fryer)
Equipment
Ingredients
- 1 large bunch kale ,curly or lacinato
- 1 tablespoon oil or ghee ,For vegan, use oil
- ¼ teaspoon salt ,adjust to taste
Optional Seasonings
- Smoked paprika
- Garlic powder
- Cayenne pepper
- Chaat masala or amchur powder
- Parmesan cheese or Nutritional yeast ,for a cheesy flavor
Instructions
How to Make Kale Chips in Oven
- Preheat the oven to 300°F (150°C).
- Wash the kale thoroughly and dry completely. Excess moisture can make the chips soggy.
- Remove the thick stems and tear the leaves into bite-size pieces.
- Massage the kale with oil and salt until evenly coated.
- Optional: Sprinkle your choice of seasonings over the kale and toss gently.
- Spread the kale in a single layer on a baking sheet.
- Bake for 18-22 minutes, until crisp and lightly golden.
- Remove from the oven and let cool for a few minutes to fully crisp up.
How to Make Kale Chips in Air Fryer
- Wash the kale thoroughly and dry it completely.
- Remove the thick stems and tear the leaves into bite-size pieces.
- In a large bowl, massage the kale with oil and salt until lightly coated.
- Optional: Sprinkle your choice of seasonings over the kale and toss gently.
- Preheat the air fryer to 275°F (135°C).
- Arrange the kale in the air fryer basket in a single layer. Work in batches if needed.
- Air fry for 10-12 minutes, shake the basket half-way through, for even cooking.
- Remove once the kale is dry, crisp, and lightly crunchy.
- Let cool for 2-3 minutes before serving-the chips will crisp up further as they cool.
Notes
- Dry the kale completely before seasoning. I use a clean kitchen towel, spread the kale, and roll the towel to remove the excess moisture. You can also use a salad spinner.
- Use minimal oil to prevent soggy chips.
- Avoid overcrowding for even crisping.
- Let the chips cool before serving-they crisp up as they cool.
- If the kale still feels slightly soft, cook it for 1-2 additional minutes. Avoid increasing the temperature, as kale burns quickly at higher heat.
- Kale chips are best enjoyed fresh, when they're at peak crunch.
- Store cooled kale chips loosely covered or in a paper-towel-lined container at room temperature for up to 2 days.
- Avoid airtight containers, as trapped moisture can make them soggy.
- If chips lose their crispness, reheat in the air fryer at 275°F for 1-2 minutes to refresh.
Nutrition
Disclaimer
Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.
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