Crispy Oven-Roasted Garlic Kale Chips

These garlic roasted kale chips are not only beautiful to look at, they’re addictive. Crunchy, salty, and satisfying, they make a healthy alternative to traditional chips. Lightly seasoned with garlic and sea salt, these baked kale chips deliver big flavor with minimal effort.

We stumbled across gorgeous purple kale and couldn’t resist buying it. Whether you find purple, white, or the classic green kale, this recipe works the same and turns out a perfectly crunchy snack. I eat these by the handful the way some people eat popcorn — once you start, it’s hard to stop. In fact, two heads of kale disappeared while photographing this recipe.

What You Need to Make these Easy Kale Chips

• Chopped kale: Any variety works — purple, green, or mixed.
• Olive oil or olive oil spray: A light coating helps the leaves crisp without becoming greasy.
• Sea salt: Keeps the flavor simple and bright.
• Garlic powder: Adds a subtle garlic kick; adjust to taste.

These are the perfect savory snack if you’re craving something salty and crunchy but still want to get some greens in. The recipe is flexible, fast, and ideal for making ahead in small batches for snacking during the day.

How to Make Homemade Kale Chips

1. Remove the tough stems and tear or chop the kale into bite-sized pieces. Make sure leaves are dry by patting them with paper towels or letting them air dry briefly.
2. Lightly drizzle about 1 tablespoon of olive oil over 4 cups of chopped kale or use an olive oil cooking spray. Toss so the leaves are evenly coated but not soaked.
3. Sprinkle with 1/4 teaspoon garlic powder and a pinch (about 1/8 teaspoon) of sea salt, or adjust to taste.
4. Arrange the seasoned kale in a single layer on a large baking sheet. Bake in a preheated oven at 350°F (175°C) for 6 minutes, then flip the pieces and bake another 6 minutes. If needed, watch closely and bake an extra 2–3 minutes until the chips are crisp.

Variations

• Salt & vinegar: For a tangy twist, toss the leaves briefly in a small amount of vinegar before baking or spritz with vinegar after baking.
• Oil swaps: Use avocado oil or melted coconut oil instead of olive oil.
• Seasoning swaps: Replace garlic powder with garlic salt or add chili powder or cayenne for heat.
• Cheesy finish: Sprinkle freshly grated Parmesan over warm chips for a savory finish (not vegan).
• Nutritional yeast: Add a sprinkle after baking for a savory, cheesy flavor and extra nutrients.

How do I prevent soggy kale chips?

Dry the kale thoroughly before you season and bake it. Excess moisture and too much oil are the main causes of soggy chips. Use a light drizzle of oil or an oil spray to evenly coat without saturating the leaves.

Can I make air fryer kale chips using this recipe?

Yes. Place the prepared kale in the air fryer basket in a single layer and air fry at 350°F for about 6 minutes. Shake the basket, then continue cooking 3–4 minutes more until the chips are crisp. Times vary by air fryer model.

How to Store Leftover Kale Chips

These chips are best eaten right away. If you must store leftovers, let them cool completely and keep them in an airtight container at room temperature for up to one day. Chips often lose their crunch over time, so fresh is best.

Garlic Roasted Kale Chips — Recipe Details

Prep: 5 mins • Cook: 12 mins • Total: 17 mins • Servings: 2

Author: Lee Funke

Ingredients

• 4 cups chopped kale, stems removed
• Olive oil cooking spray or about 1 tablespoon olive oil
• 1/8 teaspoon sea salt (adjust to taste)
• 1/4 teaspoon garlic powder (adjust to taste)

Instructions

1. Wash and remove the stems from the kale, tearing the leaves into bite-sized pieces.
2. Pat the kale dry. Drizzle about a tablespoon of olive oil over the leaves or use an olive oil spray, then toss so each piece is lightly coated.
3. Season with garlic powder and sea salt.
4. Spread in a single layer on a baking sheet. Bake at 350°F for 6 minutes, flip the pieces, then bake another 6 minutes. If needed, bake an additional 2–3 minutes depending on your oven and the moisture of the kale.

Tips & Notes

• Oven temperatures vary; keep an eye on the chips to prevent burning. If they’re still soft after 12 minutes, flip again and bake a couple more minutes.
• Don’t overcrowd the pan — a single layer produces the crispiest results.
• Experiment with seasonings to find your favorite flavor combination.

Nutrition (approximate per serving)

Calories: 48 kcal • Carbohydrates: 6 g • Protein: 4 g • Fat: 2 g • Fiber: 6 g • Sugar: 1 g

Nutrition information is an approximation and should be used as a guideline only.