Crispy, salty, and a touch of sweet — these Baked Kale Chips are so tasty you might just eat the whole batch! (But don’t worry, they’re not only guilt-free, they’re good for you!)
Keto Baked Kale Chips
My husband might be the chef of the family, but I actually made these baked purple kale chips all by myself! They turned out fantastic and are a HUGE hit with my very picky toddler (yay for eating veggies!!) so I will definitely be making these regularly now!
Kale chips are SO expensive if you buy them at the store, and I’d always assumed that they were difficult to make.
Wrong!!
I was able to easily make baked kale chips myself at home and you can too!
Purple organic kale was on sale last time I was at the grocery store, so I grabbed two bunches, though you can use any type of kale that is available to you.
I believe the taste and nutritional values of purple kale are similar to regular green kale, but how much fun would it be to make (and eat!) brightly-colored baked purple kale chips?!
Is Kale Keto?
Kale is one of most nutrition-dense of the leafy green vegetables, so it outweighs the fact that it is a bit higher in carbs than most (about 5 grams per cup).
A serving of our crispy baked kale chips only contains about 2 carbs, so they definitely fit right into a keto eating plan.
And besides, they are SO much better than a bag of greasy potato chips made with lots of additives, right?
Related: Click here for 50 Easy Keto Recipes to stay on track all month long!
How to Make Homemade Kale Chips
A free printable copy of this healthy baked kale chips recipe, as well as video tutorial, is available at the bottom of the post.
Keep reading for photo step-by-step instructions or click here to jump straight to printable recipe card and video tutorial.
Affiliate links are included for your convenience in re-creating this recipe; disclosure policy here.
Thoroughly wash kale. I put it into a mixing bowl filled with water, swished, and dumped. I repeated this process a few times.
Important: Allowing your kale to dry completely is crucial for the oil and seasoning to stick. You may use a towel or salad spinner to help speed up the process if needed.
Separate the leaves from the stalk (also remove the stem that runs up the middle of each leaf). Tear leaves into chip-sized pieces – we made our about 1 – 1 1/2 inches in size.
In a large mixing bowl, add kale and drizzle with about 2 tablespoons cooking oil of your choice. Use your fingers to spread the oil and make sure that each leaf is evenly covered.
Sprinkle with salt, then toss again by hand to ensure that all of the leaves get a little love.
TIP: Feel free to customize your baked kale chips with cayenne, cumin, or any type of seasoning you like for an extra kick!
Lay leaves on a foil-lined baking sheet or a reusable non-stick silicon baking mat (these are seriously one of the best kitchen purchases we’ve ever made…we use them ALL the time!).
We set our oven temperature at 300° and baked for 10 minutes, flipped the leaves with tongs, and baked for an additional 10 minutes.
**TIP: Oven temperatures vary, so watch your kale chips carefully. They will actually finish crisping up as they cool (after you remove them from the oven), so you don’t want them to look too “done” while still in the oven. You can always put them back in the oven if you think they need a couple extra minutes even after they’ve cooled.
Remove from oven and allow to cool for about 10 minutes — your baked kale chips will finish crisping during this time.
Unlike potato chips, you can have as many of these kale chips as you want!
My little one enjoying her new fav snack:
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Here is a printable version of our Baked Kale Chips Recipe:
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Crispy Baked Kale Chips (with VIDEO)
Ingredients
- 2 bunches purple kale
- 2 TB cooking oil of your choice
- 1/2 TB salt
Instructions
- Thoroughly wash kale by putting into a mixing bowl filled with water, swishing, and draining the water. Repeat if needed.
- Thoroughly dry kale (this is important so the oil and seasoning will stick).
- Separate the leaves from the stalk (also remove the stem that runs up the middle of each leaf). Tear leaves into chip-sized pieces (about 1 1/2 inch "squares").
- In a large mixing bowl, add kale and drizzle with about 2 tablespoons cooking oil of your choice. Use your fingers to spread the oil and make sure that each leaf is evenly covered. Sprinkle with salt and toss to coat.
- Lay leaves on a foil-lined baking sheet or a reusable non-stick silicon baking sheet. We set our oven temperature at 300° and baked for 10 minutes, flipped the leaves with tongs, and baked for an additional 10 minutes.
- TIP: Oven temperatures vary, so watch your baked purple kale chips carefully. They will actually finish crisping up as they cool (after you remove them from the oven), so you don't want them to look too "done" while still in the oven. You can always put them back in the oven if you think they need a couple extra minutes even after they've cooled.
Video
Notes
Nutrition
More of our favorite veggie recipes:
Mateo’s Famous Asian Roasted Brussels Sprouts
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Nancy says
I make theses often! Love them. I mix it up too. Using different spices and my favorite is garlic and parmesan cheese. My friend brought her son over after I made three bunches of these, he ate most of them so I sent him home with the rest since he’s a kid and gotta encourage kids to eat right right?!?
Stacey aka the Soccer Mom says
Our kids LOVE them too!