Kale chips are more than just a fantastic snack. Kale chips are a magical way to satisfy salty junk food cravings without actually eating any junk food. But this incredibly simple treat is also one of the most common kitchen failures. Burnt, soggy, soft or bland kale chips don’t allow the magic to happen. They must be crisp, crunchy and flavourful to be enjoyed by all. To this end, I have tested and tested, eating more bunches of subpar chips than I’d like to admit before coming to this recipe, which I am confident that you, your friends and your family will love.

I brought these to a friend’s house recently and it took three attempts before I convinced their four-year-old son to taste one. Despite the initial reluctance, moments after his first nibble, he gave a big wide-eyed thumbs-up and promptly finished off the bowl, smiling all along with an excited kale-filled toothy smile.

I’ve included two different flavour options below. In addition to these, feel free to experiment with seasonings and flavour combinations. Some additional options include adding smoked paprika, or cumin and chili powder, or cayenne for a bit more spice. Enjoy!

Prep time: 15 minutes

Cook time: 20 minutes


  • 10 cups loosely packed kale (approximately 1 large bunch)
  • 1 1/2 tablespoons olive oil
  • Flavouring


  • 1/2 teaspoon salt
  • 1/4 teaspoon garlic salt


  • 4 tablespoons nutritional yeast
  • 1 1/2 tablespoons onion powder
  • 3/4 teaspoon garlic salt


  • Preheat oven to 300 degrees. The low temperature allows all the chips to crisp without burning.
  • To prep the kale, de-stem and tear it into large bite-sized pieces (it will shrink up a little when cooked). Then wash and thoroughly dry the kale. This latter step is really important. If your kale is damp when you bake it, your chips may end up soggy! I spin mine in a salad spinner and rub it dry with a clean dishtowel before transferring it into a bowl to season.
  • Drizzle on the olive oil, then add the flavourings and mix until evenly coated. Be careful not to over mix, you do not want to massage and soften the kale, just spread around the flavour.
  • Spread seasoned kale on two baking trays lined with parchment paper, making sure not to overcrowd. Any kale that is piled more than one layer thick results in unevenly cooked and, again, possibly soggy chips.
  • Cook for 10 minutes, rotate trays, and then cook for another 8 to 10 minutes. Exact bake time will depend on your oven, so keep an eye on the kale near the end and cook until edges are browned but not blackened.
  • Let cool for a couple minutes then enjoy this crispy healthy treat!