Say hello to these No-Fail Salty Kale Chips! They’re crisp, light, crunchy, and perfectly salted. It’s a healthy and savoury chip that you can feel good about snacking on. Share these kale chips with any of your friends, healthy or not, and they will quickly jump on the kale train.
And best of all, this recipe is dead easy to make. It requires only 3 ingredients and 5-minutes bake time! Truly, the hardest part about this recipe is making enough because they’re so addictive.
So, let me tell you exactly how to make these no-fail salty kale chips.
No-fail Salty Kale Chips
Ever tried making your own kale chips, and they turned out too soggy? Or, maybe they burned to a crisp? Been there, done that. The struggle is real when it comes to nailing a perfectly crispy kale chip. Which is why I am so glad to share this no-fail recipe that you can rely on.
I’ve learned a couple tricks along the way to nail the perfect batch of kale chips every time, and with these few tips it’s super easy to do. Read more below to learn exactly how to nail this recipe yourself.
Watch the video: No-fail Salty Kale Chips
Are kale chips good for you?
I’m no nutritionist, but it’s a given that these kale chips are a healthier alternative to potato chips. Firstly, this recipe is baked and potato chips are deep-fried. Kale is also much lower in calories and carbs than potato chips.
Additionally, I’ve used only quality ingredients for baking. I’ve used cold-pressed avocado oil for crispy baking instead of highly processed oils. And, I’ve used sea salt instead of refined table salt. (I’ve chosen to use avocado oil for its high smoke point. You can also use melted coconut oil).
Certainly, a pro of making kale chips at home is that you know exactly what’s in them. You can buy kale chips at some grocery stores, but they add preservatives to make them shelf-stable. And they can be expensive. All-in-all, making kale chips at home is better for your belly and your budget.
Another bonus of eating baked kale chips is that you’re able to eat way more kale! My husband and I can polish off an entire bunch of kale when its baked as chips vs. tossed into a salad (and FYI – I LOVE big kale salads). It’s just so much easier to chew and digest these chips when baked. Plus they are so addictive that you can’t stop eating until the whole bowl is finished. So enjoy this savoury snack guilt-free.
How long do kale chips last?
I recommend to eat your kale chips after baking, when they are most fresh. You can leave them for a couple hours, but after a while they lose their crispiness. If you do leave them, and notice they’ve lost their crispness they can be revived by placing back in the oven for a minute or so.
A few tips for making this recipe:
How to make kale chips that aren’t soggy or burnt
It took me a while to figure out how to make no-fail kale chips. I used to run into the problem of them coming out too soggy, or burnt to a crisp. But thankfully this no-fail recipe makes perfectly baked crispy kale chips every time.
Now, let me tell you my tips and tricks to nailing this recipe.
The sweet spot for making kale chips is to bake at 450F/230C. Any lower and you’ll run into the problem of them not crisping, any higher and they’ll burn. The common misconception is to cook kale chips on broil, but this has never worked for me. You want your oven to be hot, but if it’s too hot the ends will quickly burn and you’ll never get a crisp inside.
Kale chips bake fast! Around 5 minutes in the oven. My recommendation is to keep a close watch as they bake. I like to check on them in the last minute of baking to make sure they are not burning. After 5 minutes take them out of the oven to inspect. They should be making a crackling and whining noise when you pull them out of the oven. Test one, and if they need more time to crisp put them back in the oven for one more minute.
The trick to getting a consistently cooked kale chip is to not overcrowd the baking tray. You want to ensure there is an even layer, with enough space between the kale for the ends to crisp up. If you overcrowd the pan you will not get a consistent bake.
Another recommendation is to rip the kale chips into even bite-sized pieces as best you can, (about 2-inches/5cm in length). If the pieces are too large they will not cook evenly.
Other recipes you might like:
If you’re digging this recipe for my No-fail Salty Kale Chips, you might also like these easy recipes:
- How to make easy chia pudding
- Matcha protein latte
- Chocolate covered frozen bananas
- How to make easy classic hummus
- How to make almond milk
Shop my kitchen:
I’m often asked what items I like to use in the kitchen. So, I’ve included my favourites for making these No-fail Salty Kale Chips. You can find more of my favourite kitchen items on the shop page.
(Commissions earned as an affiliate. I only recommend products I know and love).
This is from the bakeware set I have, and I love it. But any baking sheet will do.
I really like this brand of avocado oil. It’s what I used in this recipe and many of my other recipes.
So there we have it, a super simple kale chip recipe that can be made in minutes, for you to nosh on while you #netflixandchill. Share this with any kale skeptic and they will sure to be a convert. Enjoy every crunchy bite.
And, if you do make this recipe please let me know in the comments below what you think! I love hearing from you. And of course, tag me on Instagram with the hashtag #twospoons. Nothing makes me happier than to see your recreations.
no-fail salty kale chips
- 1/2 bunch kale (200g - approx. 10 full stalks), washed and dried
- 2 tbsp avocado oil
- 1/2 tsp sea salt
- pinch cayenne pepper (optional)
- Preheat oven to 450F/230C. Tear kale leaves from stems and then tear into smaller bite sized pieces (about 5 cm in length). Toss in a big mixing bowl and drizzle with avocado oil. Massage to lightly coat kale evenly throughout. Sprinkle with sea salt and massage again.
- Line a baking tray with parchment paper and pour kale onto tray spreading evenly throughout, so that there is no overlapping. Bake kale in the oven for 5 minutes. (Check during the last minute to ensure they're not burning. They should brown a bit, but not go black). Remove from oven and let cool slightly (1-2 minutes).
- Taste kale chips to ensure they're evenly crisp. If not, gently move kale chips around on tray, and place back in the oven for one more minute. (Keep close watch to ensure they don't burn). Transfer kale chips to a sharing bowl, optional to sprinkle with cayenne pepper.
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