For years, the perfect make-at-home kale chip escaped me. Try as I might to perfect the “high heat, quick bake” method or the “oven-barely-on-dry-out” tactic, my kale chips always ended up either slightly burnt-flavored or more like a soggy warm salad than chips. That is, until I got some expert pointers from my good friend and registered dietician Chelsea Johns.
The secret? Baking these chips slowly at a low temperature (300 degrees F) . These roasted kale chips come out crisp, perfectly salty, and almost airy in texture — and all in just 30 minutes. You can spice them up with your own creative seasoning combos — perhaps add a pinch of cayenne pepper or some grated Parmigiano cheese after baking the chips. Or, keep them simple like we do with salt, pepper, and a hint of garlic.
Just like in our Roasted Veggie Quinoa Bowls, these kale leaves need a good massage. Rubbing in the olive oil reduces the bitter flavor of the kale, so be sure not to skip this step. Roll up your sleeves and get your hands in there for tasty chips to come!
Whipping up a batch of kale chips at home? Show us before they disappear by using #confettikitchen on Instagram!
What You Need
1 garlic clove
½ bunch lacinato / dino kale (~8 leaves)
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
Spatula or tongs
Prep garlic and kale.
Preheat the oven to 300 degrees F.
Mince the garlic clove and set aside in the large bowl.
Wash the kale and dry all of the leaves completely (we used paper towels). This is a key step because any remnant water will make your chips soggy!
Pull the leaves off the stem. Cut or rip the kale leaves into chip-sized pieces, and add to the bowl with the garlic.
Season and massage kale.
Drizzle about a ½ tablespoon of olive oil over the kale and garlic, then add salt and pepper.
Using your hands, thoroughly massage the olive oil into the kale, making sure all the leaves are completely coated. Use a bit more olive oil if necessary, depending on how large your bunch of kale is.
Arrange the kale on a sheet tray in a single layer and bake for 10 minutes. Rotate the pan and bake for another 15 minutes.
Serve and munch!
Remove the pan from the oven and let the chips cool slightly on the pan. Slide them off with a spatula or metal tongs. Transfer to a bowl and nosh away!
Making snacks for a crowd? Double or triple the recipe as needed, but make sure to bake each batch one at a time, with the kale laid out in an even layer. This will keep your chips crisp.
Running short on time? Use pre-washed and shredded kale. Just be sure to remove as many stems as possible.