Healthy Recipes Appetizer Chips Vegetable Chip Kale Chips 4.4 (12) 12 Reviews Not a fan of kale? These crispy baked kale chips will convert you! For the best result, don't overcrowd the baking pans. By Stacy Fraser Stacy Fraser Stacy Fraser is an independent culinary professional based in Charlotte, Vermont. She was a kitchen manager at Burlington’s Penny Cluse Cafe for five years before joining the team at EatingWell, where she was test kitchen manager for 13 years. EatingWell's Editorial Guidelines Updated on June 8, 2024 Reviewed by Dietitian Sylvia Geiger, M.S., RD Reviewed by Dietitian Sylvia Geiger, M.S., RD See More As EatingWell’s former dietitian and nutrition advisor, Sylvia Geiger worked closely with the culinary and editorial team to ensure that our recipes are not only delicious, but also meet the nutrition parameters we have set for ourselves. EatingWell's Editorial Guidelines Save Rate PRINT Share Jump to recipe Active Time: 25 mins Total Time: 25 mins Servings: 4 Yield: 4 servings, about 2 cups each Nutrition Profile: Anti-Inflammatory Bone Health Diabetes-Friendly Dairy-Free Healthy Aging Healthy Immunity Low-Sodium High-Fiber Heart-Healthy Vegan Vegetarian Gluten-Free Low-Calorie Jump to Nutrition Facts What Kind of Kale Should I Use for Kale Chips? From the ruffly leaves of curly kale to the dark ridges of lacinato, any type of kale can be transformed into a kale chip! The one suggestion we have when choosing kale: go organic if possible. Nonorganic can have high pesticide residue that is difficult to wash off completely. Tips for the Best Kale Chips Kale chips are a tasty snack that can be easily made at home. Here are a few tips for success: Wash and Dry Your Kale Well Kale can harbor dirt in between its folds, so it's best to wash it thoroughly. Once it's washed, it's important to dry it well too. Pat it dry with paper towels or a clean kitchen towel before adding the oil. Dry kale equals crispier chips. Massage the Oil and Salt into the Leaves Kale chips turn out best with a minimal amount of oil. With a lot of kale and only a little oil, massaging the leaves with your hands spreads the oil out evenly and seasons the leaves with salt at the same time. How do you know when you've massaged enough? The leaves should still hold their shape but be shiny and slightly dark in color. Christine Ma Don't Overcrowd the Pan Kale chips should be crispy, not limp and soggy. To get the perfect texture, spread the kale out between two baking sheets. The leaves can touch, but they shouldn't overlap. If you have too much for two baking sheets, cook the kale in batches. To ensure even cooking, switch the positions of the baking sheets from the top to the bottom of the oven halfway through cooking. Can I Make Kale Chips Ahead? Yes! To keep the kale chips crispy, store them in an airtight container at room temperature for up to two days. Additional reporting by Hilary Meyer Christine Ma Cook Mode (Keep screen awake) Ingredients 1/2x 1x 2x Oops! Something went wrong. Our team is working on it. This recipe was developed and tested at its original yield and has not been tested at other yields. Note that only the ingredient list is scaled, so you may need to make adjustments to ingredient amounts, cooking times and equipment sizes in the recipe steps. Scaling could also impact the nutrition analysis. Original recipe (1X) yields 4 servings 1 large bunch kale, tough stems removed, leaves torn into pieces (about 16 cups) 1 tablespoon extra-virgin olive oil ¼ teaspoon salt Directions Position racks in upper third and center of oven; preheat to 400°F. If kale is wet, very thoroughly pat dry with a clean kitchen towel; transfer to a large bowl. Drizzle the kale with oil and sprinkle with salt. Using your hands, massage the oil and salt onto the kale leaves to evenly coat. Fill 2 large rimmed baking sheets with a layer of kale, making sure the leaves don't overlap. (If the kale won't all fit, make the chips in batches.) Christine Ma Bake until most leaves are crisp, switching the pans back to front and top to bottom halfway through, 8 to 12 minutes total. (If baking a batch on just 1 sheet, start checking after 8 minutes to prevent burning.) Christine Ma Originally appeared: EatingWell Magazine, September/October 2011; updated October 2022 Save Rate Print Nutrition Facts (per serving) 110 Calories 5g Fat 16g Carbs 5g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Serving Size about 2 cups Calories 110 % Daily Value * Total Carbohydrate 16g 6% Dietary Fiber 6g 20% Total Sugars 4g Protein 5g 11% Total Fat 5g 6% Saturated Fat 1g 3% Vitamin A 38330IU 767% Vitamin C 115mg 128% Folate 37mcg 9% Sodium 210mg 9% Calcium 203mg 16% Iron 3mg 14% Magnesium 51mg 12% Potassium 642mg 14% Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate. * Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.) (-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.