The best ever kale chips recipe also happens to be incredibly simple to prepare. Baked kale chips are a healthy, simple way to add crispy, textural variation to soups and stews, too. I add them on top of my Tunisian chickpea and squash stew for added crunch and a pop of colour. If you have a package of baby kale lying around, make this into a baby kale chips recipe instead.
Best Kale Chips Recipe Ever
Spice things up with your favourite flavours, or enjoy them classic “potato chip” style (with just salt and oil). If making a double batch, cook each tray one at a time, otherwise, they’ll just steam and won’t get crispy.
Serves 2 to 4
1/2 bunch (4 cups) curly kale, de-stemmed and torn
1 tsp extra-virgin olive oil
salt, to taste
- On a large rimmed baking sheet or two medium baking sheet, massage kale with oil and salt. Spread into a single layer (they need room – no layering – or they won’t crisp). Roast for 5 minutes, toss, roast for 5 more minutes, toss, and roast for an additional 5 to 10 minutes, or until all chips are fully crisped. Turn off oven and leave oven door ajar with kale chips up to 15 minutes (optional; this ensures they’re very dry if making ahead).