FoodLink - Purdue Extension

Kale Chips


Not a fan of kale? These crispy baked kale chips will convert you! For the best results, don't overcrowd the pans.

Recipe adapted from the What’s Cooking? USDA Mixing Bowl website and Eating Well.

10 min
15 min
Total Time
25 min
Servings: 4


16 cups kale (tough stems removed, leaves torn into pieces)
1 tablespoon extra-virgin olive oil
1/4 teaspoon salt


  1. Trim kale by removing the tough stems and tearing the leaves into pieces. Clean thoroughly under running water.
  2. Position racks in upper third and center of oven, and heat to 400ºF.
  3. Thoroughly pat kale dry with a clean kitchen towel, and transfer to a large bowl.
  4. Drizzle the kale with oil, and sprinkle with salt.
  5. Use your clean hands to massage the oil and salt onto the kale leaves to evenly coat.
  6. Spread a layer of kale over two large rimmed baking sheets. Make sure the leaves don't overlap. If the kale won't fit on the twwo sheets, then make the chips in batches.
  7. Bake until most leaves are crisp (8-12 minutes). Halfway thorugh baking, switch the pans back to front and top to bottom. If you are baking just one sheet, start checking after 8 minutes to avoid burning.