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Classic Baked Kale Chips with Sea Salt Recipe

These classic baked kale chips with sea salt offer a light, crispy snack made with minimal ingredients. Quick to prepare and easy to customize, they deliver a satisfying crunch without heaviness. Perfect for snacking or as a side, they provide a simple and reliable way to enjoy kale.
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Snack
Cuisine: American
Calories: 80
Ingredients Equipment Method Notes

Ingredients
  

Kale Chips
  • 1 bunch kale (stems removed, torn into pieces)
  • 1 tbsp olive oil
  • 1/2 tsp sea salt

Equipment

  • Mixing Bowl
  • Baking Sheet
  • Oven
  • Parchment Paper
  • Tongs

Method
 

  1. Preheat oven to 300°F (150°C). Line a baking sheet with parchment paper.
  2. Wash and thoroughly dry kale leaves. Remove stems and tear into bite-sized pieces.
  3. Toss kale with olive oil and sea salt until evenly coated without soaking the leaves.
  4. Spread kale in a single layer on the baking sheet. Avoid overcrowding for even crisping.
  5. Bake for 12 to 15 minutes until edges crisp but not burnt. Watch closely near the end.
  6. Cool slightly before serving. Chips will crisp further as they cool.

Notes

For crispier chips, bake longer at lower temperature and ensure leaves are fully dry. For softer texture, reduce baking time slightly. Do not freeze, as texture will degrade. Handle gently after baking to avoid breakage. Customize flavors with spices or cheese. Store in airtight container for up to two days.