Crunchy Kale Chips

Kale season is very swift around here. We only have access to kale between October – December. And almost always only the curly kale is available. So when it is in season I make sure I buy it every week and incorporate it in our meals as frequently as possible. We put it in smoothie, juice, salad, vegetable stock, dressings and we make these crunchy kale chips!

The curly type of kale leaves is pretty hard for my 2-year-old to munch on (cooked or raw) so these crunchy kale chips are the only way she would eat it whole. The rest of the time she only “drinks” it instead. If you’re in a similar situation then this might be a great solution for you too. Plus these chips are not only for toddlers, they actually make a great healthy snack option for everyone (I find it more delicious by adding some cayenne peppers to the mix, but this should be omitted if you make these for little folks).

It might sound very simple to make these crunchy kale chips but do not let the simplicity fool you. You can easily end up with a (or many) batch of soggy kale chips if you are not careful. In order to get perfectly crunchy kale chips you need to make sure the leaves are perfectly dry (really, nooks and crannies dry) and evenly coated in oil. You do not need a lot of oil but you will see (and taste) the difference on leaves that are covered in oil and those are not. You also need to make sure the leaves are spread out on a single layer (no overlapping) on a baking rack so that the heat can penetrate every leave easily. If you do that, you will end up with a great crunchy delicious kale chips that even the most finicky eaters will love.

Oh I forgot to mention, you can also end up with burned kale chips too if you want to speed up the process by cranking your oven up! Do not do that. Slow baking all the way.

Happy cooking!

Crunchy Kale Chips

Right before going into the oven.

Crunchy Kale Chips

Prep Time: 10 minutes

Cook Time: 15 minutes


  • • 1 bunch of fresh curly kale
  • • 1 tbsp. melted coconut oil
  • • 1 tsp. garlic powder
  • • ½ tsp. smoked paprika powder
  • • ½ tsp. onion powder


  1. De-stem the kale. Tear the leaves roughly into large pieces. I use the stem in my smoothie and vegetable stock to avoid waste ?. Wash the leaves and pat them until thoroughly dry (it will be faster if you use a spin basket). Make sure the leaves are dry nooks and crannies or else you will end up with soggy chips.
  2. Preheat your oven to 125-degree C (not fan force). Line your baking rack with parchment paper.
  3. In a large mixing bowl, massage the kale leaves in oil until every piece is coated in oil. Sprinkle the spices over and give it some toss until it’s well combined.
  4. Spread the seasoned kale leaves on to the prepared baking rack. Make sure there are no overlapping leaves and leave some room in between leaves in order for the heat to penetrate through. You might have to bake in 2 batches. Place the rack in the middle of your oven and bake for 7-10 minutes, rotate the rack and bake for another 5-7 minutes or until the leaves firm up. Please note that every oven is different so make sure you keep your eyes on those chips because they burn really easily. Also depending on the strength of your oven you might have to give it a couple of minutes more or less, when the leaves firm up and crack easily that’s when they are ready. By no mean they should be brown though ;).
  5. Turn off your oven and let the leaves cool in your oven for 3 more minutes. This will make the chips crunchier.

Crunchy Kale Chips

Perfectly crunchy tasty leaves

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