Food Gardening Network
Krunchy Kale Chips

Krunchy Kale Chips

There’s something wonderfully satisfying about the crunch of homemade kale chips. They’re a great alternative to the high calorie/low nutrition chips you can get at the store, and they’re a breeze to make.




  1. Preheat oven to 250 degrees F. Arrange two baking racks, evenly spaced, in the oven.
  2. Thoroughly wash and dry your kale leaves. A salad spinner will help remove a lot of the water; use paper towels to soak up the rest of the moisture. Note: moisture is the enemy of a good crispy kale chip, so if you need to leave the leaves out for a while to thoroughly dry, that’s OK.
  3. Remove the stem from each kale leaf. One easy way to do this is to fold the kale leaf in half, then cut along the stem. (Don’t compost those stems—they’re delicious in soup!)
  4. Chop or rip your kale leaves into pieces that are just slightly larger than bite-size; they’re going to shrink a little in the oven.
  5. Put the kale leaves into a large bowl and drizzle them with olive oil.
  6. Massage the oil into each piece.
  7. Spread the kale pieces in a single layer on a parchment-lined baking sheet. Be careful not to overlap any pieces.
  8. Sprinkle your kale pieces with kosher salt; pepper is optional.
  9. Bake kale for 20 to 35 minutes, checking after 20 minutes. If the leaves still look soft, give them another 10 minutes in the oven.
  10. Turn the oven off and leave the kale in the oven for another 10 to 12 minutes to cool. The edges should be slightly brown, and each piece should be crispy.
  11. Serve in a big bowl. Store in an airtight container and eat within 2 to 3 days (they probably won’t last that long!).