Crispy Kale Leaves Recipe | Vegetarian Times Skip to main content

Crispy Kale Leaves

Kale is a rich source of manganese, a mineral that aids in the production of sex hormones. Since the body has only trace amounts, a sudden influx of manganese may give your libido a lift. Serve this appetizer immediately—the leaves lose their crunch after a couple of hours.



Ingredient Line: 
1 lb. kale, rinsed and patted dry
Ingredient Line: 
2 Tbs. olive oil
Ingredient Line: 
½ tsp. kosher salt


1. Preheat oven to 325°F. Coat baking sheet with cooking spray.

2. Tear kale into 3-inch pieces, removing tough stems. Transfer leaves to bowl.

3. Toss kale leaves with olive oil in bowl, until well coated. Spread on baking sheet, and bake 15 minutes. Turn kale with tongs, and bake 10 to 15 minutes more, or until edges are browned and leaves are crispy. Sprinkle with salt. Serve warm or cold.

Nutrition Information: 

2 g
Total Fat: 
5 g
Saturated Fat: 
1 g
5 g
0 mg
184 mg
1 g
0 g
Serves 6

Comments on this Recipe

I have been doing this but in the bowl I add kosher salt, cracked pepper, minced garlic, and olive oil. I toss it all around and then bake it.

I am such a big fan of kale chips! Although, I have never had mine lose their crunch. I can keep mine in a plastic bag or tupperware and they stay crunchy for days.

I love kale chips. After tossing in oil, I sprinkle with nutrional yeast and Spike, then bake. DELICIOUS!

Just made this, wonderful! Enjoyed the flavors a lot. I used a braising mix that was available through a local grocery and so I had several kinds of kale and some collards too. All crisped up lovely and were just perfect lightly salted!

Ok, I'm going to have to try this one. I have recently turned into t BIG fan of Kale since learning how to make Kale Salad. Now here's what sounds like another fantastic recipe! Can't wait.

Sounds Good!

I found a recipe for Kale Chips recently and I add freshly squeezed lemon juice to the kale and olive oil and it is awesome!! Gotta try it!!

Last summer a friend of mine made this when I went to her house for dinner. It was FANTASTIC!!!

This is my six-year-old's favorite new food!

These were a big hit! I added a little salt free all purpose seasoning and a sprinkle of nutritional yeast. YUM!

I grow organic kale in my community garden plot and make roasted kale often. I use garlic salt or a salt-free spicy blend. There's never any leftovers. A great healthy snack.

These were delicious. The only thing I'd point out is that, while baking the kale, you can't pile any leaves of kale on top of each other. I did this because I was running out of room on the baking sheet, but it prevented the leaves at the bottom from getting crisp. Also, if you can put leftovers in the fridge and reheat them briefly in the toaster oven so they're good as new.

My roommates were very skeptical about this recipe, as was I! Mostly because I am not a fan of the bitter taste of raw kale, but cooked as chip - delicious. It took me a couple of times to get the right crispiness and amount of olive oil. Make sure that none of the leaves are overlapping each other, or some will be soggy and others browned. It took me a long time (about an hour!) to make this at first, but I am not the world's most savvy cook. Which may explain why I put garlic salt on the last batch - but I thought it was delicious!

I think the kale needs more flavor, maybe garlic grated and a small bit of lemon juice after it's crisp. I have at times cooked kale with a chopped large tomato,it tasted great.

If you have access to a dehydrator, or leave the oven door open a bit if you don't, you can keep these raw! Don't try with a gas oven though - fumes. It takes a little longer, but you get more out of your kale that way!

I made this yesterday...I've never had or cooked kale before. I added garlic powder and the salt while I was tossing the kale with the oil. The first batch I did was just as the recipe called for. It needed more flavor for my taste. Also, I didn't need to bake them any more than the first 15 minutes...not sure why? I am at a high altitude (9000 ft)? They seemed to have a slight burnt taste to them? I think next time I'll try my dehydrator...

They are also good sprinkled with nutritional yeast and Bragg's 21 spices instead of salt. I cooked them with the yeast but I might try to sprinkle them after they're cooked as well.

i am on a no oil food plan -- other than a dehydrator, is there any way to make the kale chips crisp?

I love baked kale chips. Have used sea salt, as well as Mrs Dash seasoning herb 'salts'.

Theresa just bake at a lower temp usually 150-170F but watch carefully. You can also microwave them turning evey 10 seconds or so watch carefully or they can burn easily.

I made the Kale chips without oil as I was recently on a no oil plan as well and they still turned nice and crisp. I just left them in the oven about five minutes longer than suggested and they turned out great.No burnt flavour or anything. I also added a little dill and sprayed them with a little balsalmic vinegar before cooking and this made them very tangy!

At the local farmers market I was told that the red kale is sweeter than the green, I bought both and made chips with them. Not much taste difference both were good. I used spray Pam instead of olive oil.


I can't wait to try the kale crisp but i'm going to omit the oil and use only cooking spray for a guilt free snack.


Wow! I just discovered kale after going veg. And I was so excited to find this recipe. I oversalted, out of fear it wouldn't be great-it was! I wonder though if the heat kills the health benefits.

I really wasn't expecting such a bold, earthy flavor...not sure what I was expecting. These are delicious, but I can only handle a few at a time.

Really Good! Can you reheat the leftover chips the next day to crisp them up? If so what temp and how long?

I love this recipe "Crispy Kale Chips", I've tried several other recipes and they didn't taste half as good as this one. Thank you!

I am obese and type 2 diabetic and am trying to cram a lot more veggies into my diet. I recently began making green smoothies (which my 14 month old daughter loves) but have always detested kale. I made it this way for the first time tonight and it was so delicious! Thank you!

Wow this recipe looked great but the kale burnt after 5 minutes. So the suggested cooking time seems ridiculous. Made a second batch and finished in 4.5 minutes. Did anyone else have an experience like this?

Kale. Walnuts candied. Cranberry. Chick peas. Lemon vinaigrette

This was surprisingly tasty and yet so simple. The olive oil really transforms the kale and the salt doesn't hurt either. Adam, not sure why yours burnt but either not enough olive oil or your oven was too hot?

Frozen Kale?