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Baked Kale Chips with Sea Salt Recipe

Crispy, oven-baked kale leaves sprinkled with sea salt, ideal for quick, healthy, vegan snacking.
Print Recipe
Prep Time 5 minutes
Cook Time 12 minutes
Total Time 17 minutes
Servings: 4 servings
Calories: 60
Ingredients Method Notes

Ingredients
  

  • 4 cups fresh kale stems removed and leaves torn
  • 1 –2 teaspoons olive oil
  • ½ teaspoon sea salt or to taste

Method
 

  1. Preheat oven to 350°F (175°C).
  2. Wash and thoroughly dry kale leaves.
  3. Toss kale with olive oil in a large bowl until lightly coated.
  4. Spread leaves in a single layer on parchment-lined baking sheet.
  5. Sprinkle sea salt evenly over kale.
  6. Bake 12–15 minutes, flipping halfway, until edges are crisp but not burnt.
  7. Let cool slightly and serve immediately.

Notes

Nutritional Values (per serving)

  • Calories: 60
  • Total Fat: 3g
  • Saturated Fat: 0.5g
  • Carbohydrates: 7g
  • Fiber: 2g
  • Protein: 2g

Vitamins & Minerals (per serving)

  • Vitamin A: 55%
  • Vitamin C: 45%
  • Calcium: 8%
  • Iron: 10%
  • Vitamin K: 200%

Notes & Tips

  • Use fresh kale for maximum crispiness.
  • Don’t overcrowd the pan; leaves need space to crisp.
  • Experiment with spices like smoked paprika or garlic powder for flavor twists.
  • Store cooled chips in an airtight container, but eat within a day to avoid sogginess.
  • Flip halfway through baking for even crisping.