Kale chips are addicting and healthy. Kids even love this recipe. They are versatile – change it up by adding your favorite spices. Don’t crowd the sheet or put too much olive oil or lemon juice on them. They will end up steaming and not be as crispy.
- Prep Time: 15 Minutes
- Cook Time: 15 Minutes
- Total Time: 30 minutes
- Yield: 6
- Category: Appetizer
- Method: Oven
- Cuisine: International
- 1 large head kale, rinsed, dried, de-stemmed, tore apart in large chunks
- olive oil to lightly coat (~1-2 Tbsp)
- 1 Tbsp fresh Lemon Juice (add a little more if you like it tangier)
- sea salt to taste
- black pepper or red chili flakes to taste
- Preheat oven to 325F. Use convection if you’ve got it. Line a baking sheet with aluminum foil or parchment.
- Place Kale in large bowl and mix in olive oil and lemon juice. Sprinkle with a pinch of sea salt and black pepper or any other spices you like and toss.
- Lay kale out in an even layer and bake ~ 7 minutes. Rotate the pan and bake another 7 minutes or until kale chips are crispy. Bake a little longer if the kale is soggy and not crisping. Add sea salt to taste. Happy Eating! Beckie
- Why rotate the pan? Most ovens don’t cook uniformly or evenly within the oven, so you are giving the ingredients the opportunity to cook more evenly if you rotate the pan. I’ve cooked in a lot of different ovens as a personal chef. 90% of the time there is a general hot spot – i.e. – back left side of oven is hotter than the rest.
- Kale not getting crisp? You may have crowded the pan with too much kale. Next time try less kale on the pan and bake in two rounds instead of one.
Things In My Kitchen:
- Affordable & Multi-Use Tongs for tossing the kale with the other ingredients.
For more kitchen items I love/use: please visit my shop page.
This post contains Amazon affiliate links. Thank you for supporting my blog & love of cooking.
Keywords: Kale, Kale Chips, Snack, Vegetarian, Vegan, Lemon, Healthy, Dairy Free, Gluten Free, Whole 30, Paleo, Low Carb, Keto