These crispy garlic kale chips are a healthy, flavorful snack that’s quick and effortless to make.
Packed with fiber, plant-based protein, and heart-healthy fats, they deliver a satisfying crunch without the guilt.
With minimal oil and low saturated fat, this easy-to-prep recipe is perfect for snacking, meal prep, or a wholesome addition to any lunch or snack plate.
Garlic Kale Chips
Equipment
- 1 large sheet pan
- 1 mixing bowl
- 1 salad spinner or kitchen towel
- Measuring Spoons
Ingredients
- 1 bunch about ½ lb kale, ribs removed and leaves torn into ~3-inch pieces
- 2 tsp avocado oil
- ¼ tsp fine sea salt
- ¼ tsp garlic powder
Instructions
- Prepare the Kale: Start by thoroughly washing the kale to remove any dirt or grit. Use a salad spinner if you have one to spin the leaves dry, or gently pat them with a clean kitchen towel. Ensuring the kale is completely dry is crucial for achieving a crisp texture; any excess moisture will cause the chips to steam rather than bake.
- Remove Stems and Tear Leaves: Once the kale is dry, carefully strip away the tough stems from each leaf. Tear the leaves into roughly 3-inch pieces, making them easy to handle and evenly sized for consistent baking. Uniform pieces help ensure that each chip crisps evenly and none burn while others remain soft.
- Coat with Oil: Place the kale pieces in a large mixing bowl. Drizzle with 2 teaspoons of avocado oil. Using your hands, gently massage the oil into the leaves. This step not only distributes the oil evenly but also slightly tenderizes the kale, making it less tough than raw kale leaves. Avoid over-massaging; a light coating is sufficient.
- Season the Kale: Sprinkle ¼ teaspoon of fine sea salt and ¼ teaspoon of garlic powder over the oiled leaves. Toss the kale gently until every piece is evenly coated with seasoning. This ensures that each chip delivers a consistent garlic flavor and balanced saltiness.
- Arrange on Baking Sheet: Preheat your oven to 300°F (150°C). Line a large baking sheet with parchment paper if desired for easier cleanup. Spread the seasoned kale leaves in a single layer on the sheet. Slight overlapping is okay, but try to leave some space around the leaves so air can circulate, promoting crispiness. If needed, work in batches or use multiple baking sheets.
- Bake the Kale: Place the baking sheet in the preheated oven. Bake for 18-22 minutes, depending on your oven and the size of the kale pieces. About halfway through the baking time (around 10 minutes), rotate the pan to ensure even cooking. The kale should be slightly soft at the center when first removed from the oven; it will crisp up as it cools. Avoid letting the leaves brown, as this can produce a bitter taste.
- Cool Completely: Once baked, carefully remove the kale from the oven. Transfer the chips to a cooling rack or leave them on the sheet for about 10 minutes. As they cool, they will firm up and become satisfyingly crunchy.
- Serve and Enjoy: After cooling, the garlic kale chips are ready to eat! Enjoy them immediately for maximum crispiness. These chips make a perfect snack on their own or can be served alongside dips, soups, or salads for added texture and flavor.
- Store Leftovers Properly: If you have leftover kale chips, store them in a paper bag, loosely covered container, or a zip-top bag with some air circulation. This prevents moisture buildup and keeps the chips crisp. Consume within 2-3 days for the best texture and flavor.
Notes
- Dry the kale thoroughly: Any leftover moisture will prevent the chips from crisping properly, so make sure to spin or pat them completely dry.
- Don’t over-oil: A light coating is enough to help the seasoning stick and aid in crisping. Too much oil can make the chips soggy.
- Even piece size: Tear the leaves into uniform pieces to ensure consistent baking and prevent burning.
- Watch the oven closely: Ovens vary, so check at the lower end of the baking time to avoid browning.
- Batch baking works best: If your baking sheet is crowded, the kale may steam instead of crisp, so use multiple sheets or bake in batches.
Chef’s Secrets for Perfect Chips
The key to perfectly crisp kale chips lies in attention to detail.
Always dry the kale thoroughly; even a small amount of water will create steam and prevent crisping.
Massaging the leaves lightly with oil not only helps the seasoning stick but also softens the fibers for a tender yet crunchy texture.
Low and slow baking at 300°F ensures the chips cook evenly without burning, and rotating the sheet halfway allows for uniform crispness.
Experiment with subtle variations like smoked paprika, nutritional yeast, or chili flakes for extra depth of flavor.
Serving Suggestions for Maximum Enjoyment
These garlic kale chips are versatile and can be enjoyed on their own as a guilt-free snack or used to enhance other dishes.
Sprinkle them over soups, stews, or salads for added crunch and flavor.
They also pair beautifully with hummus, guacamole, or your favorite yogurt-based dips.
For a creative twist, crumble them into pasta dishes or grain bowls to add texture and a burst of garlicky goodness.
Storage Tips to Keep Chips Crispy
To maintain their crunch, store cooled kale chips in a loosely covered container, a paper bag, or a zip-top bag with some air circulation.
Avoid airtight containers, which can trap moisture and make chips soggy.
Keep at room temperature and consume within 2-3 days for optimal crispiness.
Re-crisp slightly in a warm oven for 2-3 minutes if they have softened.
Avoid refrigerating, as this introduces humidity that softens the chips.
Frequently Asked Questions
1. Can I use other oils besides avocado oil?
Yes! Light oils with a high smoke point, such as olive oil or grapeseed oil, work well. Avoid heavy oils that can make the chips greasy.
2. Can I season kale chips with other flavors?
Absolutely. Try smoked paprika, chili powder, nutritional yeast, lemon zest, or cumin for different flavor profiles. The key is to lightly coat the leaves so they remain crisp.
3. Why didn’t my kale chips get crispy?
Most often, this happens because the kale was not completely dry, too much oil was used, or the baking temperature was too high. Ensure leaves are dry, evenly coated, and baked at 300°F.
4. Can I make kale chips ahead of time?
Yes, you can make them a day or two in advance. Store in a paper bag or loosely covered container to maintain crispiness. Avoid airtight containers.
5. Are kale chips healthy?
Absolutely! They’re low in calories, rich in fiber, packed with vitamins A and C, and provide plant-based protein. Using minimal oil keeps saturated fats low, making them a guilt-free, nutrient-dense snack.
