How To Make Crispy Kale Chips

How To Make Crispy Kale Chips {Beard and Bonnet} #glutenfree #vegan

I am sure that many of you are probably already kale chip aficionados, but every time I make kale chips for our friends and family I get drilled with questions. Probably the most frequently asked question is “My kale chips sometimes turn out chewy. How do you get them SO crispy?” a close second though is “I normally don’t like the flavor of kale, but I love these! Do you put a lot of spices on them or something?” So, I spend a few minutes each time explaining the process, showing how to remove the ribs, and talking about the cooking process. When this happened again just this past week I thought that maybe I should share my method here too with all of you.

My kale chips are so easy you could probably make them with your eyes closed and once you have mastered this simple recipe you can feel free to branch out and make all sorts of different kale chip creations. There are only 4 ingredients needed and a little planning ahead to have perfectly crispy kale chips on your dinner table tonight. 

Step 1: I almost always use Lacinato kale, AKA: dino kale or Tuscan kale, when I am making kale chips, you can use curly kale if you like it better though. The most important step to making truly crispy kale chips every time is to make sure that you allow the kale plenty of time to dry completely after washing it. If there is any moisture left on the leaves you will wind up with soggy, chewy chips. If I plan to serve kale chips at dinner I always wash the kale in the morning, spin it in the salad spinner, then I lay it out on a towel to dry until I am ready to make the chips.

Step 2: Remove the ribs of the kale with a paring knife or kitchen scissors and discard. I like to keep my kale leaves long like this because my kids think kale chips bigger than their heads are awesome! You can cut them in half, quarters, or wait until the chips have finished baking to break them up if you like. 

How To Make Crispy Kale Chips {Beard and Bonnet} #glutenfree #vegan

 Step 3: Toss the kale, olive oil, salt, and pepper in a large bowl with your hands until the kale is coated with the olive oil and appears slightly glossy. Arrange the kale on two baking sheets lined with parchment paper so that the kale is in a single layer and not overlapping one another.

How To Make Crispy Kale Chips {Beard and Bonnet} #glutenfree #vegan

 Step 4: Bake the kale at 325°F for 15 minutes, rotating the pans halfway through the cooking process. If some leaves are smaller than others they will inevitably crisp up first, simply remove them from the pan while the others continue cooking to prevent scorching the small chips. 

How To Make Crispy Kale Chips {Beard and Bonnet} #glutenfree #vegan


That’s it! You are ready to enjoy perfectly crispy kale chips! Hear that crunch? Yep, that means you did right.  

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How To Make Crispy Kale Chips (Gluten Free and Vegan)

  • Author: Beard And Bonnet
  • Prep Time: 5 mins
  • Cook Time: 15 mins
  • Total Time: 20 mins
  • Yield: 4 as a side 1x


  • 1 bunch of Lacinato kale
  • 1 tablespoon olive oil
  • 1 teaspoon kosher salt
  • 1/21 teaspoon freshly cracked black pepper, depending on how spicy you want your kale.


  1. Wash and thoroughly dry the kale.
  2. Preheat the oven to 325°F and line 2 baking sheets with parchment paper.
  3. Remove the ribs from the kale and discard.
  4. Toss the kale with the olive oil, salt, and pepper in a large bowl then lay flat on the prepared baking sheets so that the leaves aren’t overlapping.
  5. Bake in the oven for 15 minutes, rotating the pans halfway through.

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Ready to spice it up a bit? Try my taco spiced kale chips by clicking here.

Taco Spiced Kale Chips {Beard and Bonnet} #glutenfree #vegan




  1. Beth @ Tasty Yummies February 7, 2014 at 9:36 am

    Yes!!! I love kale chips. Such a perfect post lady! I love it. Totally pinning and sharing and all the things 😉

    1. Meg February 7, 2014 at 10:24 am

      Thanks so much Beth!!!

  2. Rachel February 7, 2014 at 2:07 pm

    You’re right – I love how simple these are!

    1. Meg February 7, 2014 at 2:51 pm

      Thanks Rachel!

  3. emily March 11, 2014 at 4:58 pm

    I use the ribs/stems to make veggie broth. 🙂

    1. Meg March 12, 2014 at 9:49 am

      Emily that is such a great idea!

  4. carolyn May 2, 2014 at 2:02 pm

    My 3 year old grandson loves kale chiips

    1. Meg May 2, 2014 at 2:43 pm

      My 3-year old son LOVES them too Carolyn!

  5. Allison May 17, 2014 at 10:24 pm

    I make them in the dehydrator. I like to add a little sesame oil, lemon juice and garlic powder. They are also good tossed with chopped cilantro. What ever spice or herb sounds good at the time! Yum!

    1. Meg May 18, 2014 at 4:45 pm

      Yum Allison! I am all about kale chips + cilantro:)

  6. Cara May 19, 2014 at 1:46 pm

    I just made this recipe and it’s nothing short of amazing! It’s my first time ever making kale chips and it will definitely not be my last, now that I know how to make these super crispy and tasty treats. xo!

    1. Meg May 19, 2014 at 3:15 pm

      Yay!! I am SO glad yours turned out perfect. Aren’t they CRAZY easy?!

  7. Deb May 24, 2014 at 2:36 pm

    This recipe sounds so easy and delicious! I have one of those olive oil mister sprayers. Do you think it would work to spray the kale with the olive oil mist?

    1. Meg May 24, 2014 at 8:52 pm

      Hey Deb! Yes this recipe is super easy and the kale chips are so good that they are addictive. I think the mister would work just fie, I have actually been thinking about getting one of those, but just haven’t broken down and done it yet;)

    2. Lauren November 18, 2015 at 4:26 pm

      My best friend has one and uses it for her kale chips and thought mine wouldn’t turn out as well without one! Glad to know its not a must.

  8. Jay June 10, 2014 at 10:14 am

    I have a TON of kale in the garden and think this will be a good way to use some of it up. Two questions:
    1) Are the chips only crispy when they’re fresh, and then get soft after a while, or will they stay crispy?
    2) If I wanted to do up a huge batch, how long do you think it would keep, and how would you recommend storing it?
    Thank you!

    1. Meg June 10, 2014 at 3:34 pm

      I have had good luck keeping the chips crispy for a few days (3-4) sealed in a storage bag with the air pushed out. I also have a recipe for “cheesy” kale chip popcorn that you may like too, and its good for a few days.

  9. brian h February 12, 2015 at 6:27 am

    I personally have a preference for Himalayan pink salt for its’ health benefits so i use that instead.

  10. athea March 21, 2015 at 2:23 pm

    Thank you! These were amazing! I used Himalayan Pink Salt and a little less Olive Oil (to make it more Weight Watchers friendly) and they were the perfect “chips” to go with my sandwich for lunch!

    1. Meg March 21, 2015 at 9:18 pm

      Hooray! I am so glad you enjoyed them 🙂 Kale chips are the best!

  11. Crista May 14, 2015 at 2:10 pm

    Thank you for this recipe, I’m a little behind the times and I’m making homemade kale chips for the very first time.

    1. Meg May 14, 2015 at 4:37 pm

      Oh my goodness! I hope you love them Crista 🙂

  12. Brandi S. July 24, 2016 at 12:01 pm

    I just tried this with kale from my garden and they were fantastic! I did find mine needed half the baking time, but my kale hadn’t been watered recently and I believe they had less water content in the leaves. I used ground pepper, olive oil, sea salt, and a couple of teaspoons of barbecue dry rub, just to make it interesting. They were wonderful! Now I know how to utilize all the kale in my garden!

  13. BLHiggins March 27, 2018 at 3:58 pm

    I love this recipe. I’ve made Kale Chips before but I can’t seem to keep them crispy. Do I need to let them cool down more before storing them? And can I put them back in the oven to get crisp again? I have a large batch and don’t want to discard them.

    1. thismess March 28, 2018 at 2:07 pm

      I am so glad you like them!!! I usually store them in a plastic bag at room temperature after they cool and they stay really crisp. I have never had to put them back into the oven 🙂


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