Garlic Roasted Kale Chips (2024)

Not only are these garlic-roasted kale chips gorgeous, but I actually might like them more than real chips 🙈 They’re crunchy and salty and everything you could ever want in a kale chip!

How could you pass up this gorgeous kale at the grocery store? I thought kale could only be green, but we happened to stumble across this gorgeous purple kale and couldn’t pass it up.

I eat kale chips like I eat like popcorn — by the handful. Plus, you get the nutritional benefits of kale without really realizing you are eating something healthy. Linley and I pounded 2 heads of kale the day we photographed these. DESTROYED. We just couldn’t stop eating these perfectly seasoned and salty roasted kale chips until they were ALL GONE.

What You Need to Make these Easy Kale Chips

• Chopped kale: We used purple and white kale for this recipe because it was in season, but plain old green kale works perfectly!
• Olive oil or olive oil spray: This is for coating the kale chips, helping them to get super crispy and delicious.
• Sea salt: We kept things simple with sea salt, but you could totally use different seasonings if you like!
• Garlic powder: Adds a little garlic kick.

We always joke at the studio that Linley tries to sneak greens into every meal that we eat.🥬 These kale chips were developed because Linley was craving something “salty” and decided kale chips were a good idea. Guess what? She was right! These kale chips truly are the perfect salty, savory snack. And you get your greens, too.

How to Make Homemade Kale Chips

1. First things first, get your kale ready by de-stalking it and breaking the kale leaves into bite-sized pieces. Then, give it a good drizzle or spray with olive oil cooking spray – about a tablespoon should do the trick. Make sure that kale gets coated on both sides for maximum flavor. Pro tip: Olive oil cooking spray is a lifesaver and makes this step a breeze!
2. Next, sprinkle on some garlic powder and sea salt to really amp up the flavor.
3. Now, place the seasoned kale chips on a large baking sheet in a single layer. Then, pop those babies in the oven at 350º for 6 minutes. Take ’em out, flip ’em over, and let ’em bake for another 6 minutes or until they’re nice and crunchy.
4. And here’s a little heads up: Depending on your oven and how moist your kale is, you might need to flip ’em again after the 12 minutes and bake ’em for an extra 2-3 minutes. Just keep an eye on ’em!

Variations

• Make them sea salt & vinegar: Soak the kale chips in vinegar to make salt and vinegar kale chips!
• Swap the olive oil for coconut oil or avocado oil if you don’t have it.
• Instead of using sea salt and garlic powder, you could use garlic salt instead.
• Add a little tangy kick by sprinkling some parmesan cheese on top of your crispy kale chips once they’re done cooking.
• Want to spice things up? Add a kick of heat by adding some chili powder or cayenne pepper to the kale chips before baking.
• Ramp up the nutrients by adding a sprinkle of nutritional yeast after the chips come out of the oven.

How do I prevent soggy kale chips?

Try to dry the kale with paper towels as best you can before baking it. It will get a lot crispier! Also, adding too much olive oil can create soggy chips, so make sure you only do a light drizzle or use spray if you’re heavy-handed with the oil.

Can I make air fryer kale chips using this recipe?

Totally! Swap the oven for your air fryer and pop the chips into the air fryer basket. Air fry at 350ºF for 6 minutes, shake the basket, and cook for 4 more minutes until you get crispy chips!

How to Store Leftover Kale Chips

We recommend eating your kale chips immediately. Day-old kale chips lose their crunch and no one likes a soggy chip!