How To Make Kale Chips You Actually Want to Eat

Before you roll your eyes at the sight of another kale chip recipe, hear me out: I know kale chips aren’t exactly cool anymore. At this point, in fact, they could probably be considered retro — worthy of a #TBT.

But, as you may have guessed, I haven’t let them go. In fact, I’m bringing them back with the best recipe yet. This time, I’m not selling them to you because they’re of-the-moment. I’m telling you to make them because they’re so crunchy, salty and flavorful that you’ll want to eat them all straight from the sheet pan. They’re the best way to use the

in-season leafy green

Oven-baked kale chips are easy to make, but there are a few key steps that are crucial to their success. Here’s how to make super-crispy kale chips you’ll actually want to eat.

1. Opt for curly kale. I made batches of these kale chips with both curly and lacinato (or dinosaur) kale, and the curly leaves are much better suited for chips. All the little nooks and crannies make for a crispier snack, and just like a cheese sauce pools into shells and elbows better than spaghetti, the flavoring on these chips clings more tightly to the crimped leaves than it does to the flat.

2. Dry the kale thoroughly. If you’ve ever made crispy chickpeas, you know you need to pat the beans extremely dry before you toss them in the oven. The same principle applies to kale. Any residual water on the leaves will cause them to steam and wilt in the oven instead of crisp. Spin them dry in a salad spinner, then pat dry with paper towels for extra insurance.

3. Go bold with flavor. Most kale chip recipes call for a simple seasoning of salt, pepper, and garlic powder. But I found this combo to be quite boring, and honestly a bit bitter. Just like a raw kale salad can handle a bold, flavorful dressing, I knew kale chips deserved more than just a sprinkle of something from the spice cabinet. After a few rounds of experimenting, I landed on a combination of miso, soy sauce (or tamari), and canola or coconut oil. It’s this combination of umami-packed ingredients that give these chips their irresistible quality. Just the right amount massaged into the leaves ensures they soak up all the savory flavor without getting soggy.

4. Bake at 300°F. Baking kale chips at any temperature lower than 300°F will require a lot of patience. But if your oven is too hot, the kale will burn before it has a chance to get nice and crunchy. I found 300°F to be the sweet spot, transforming fresh kale leaves into crunchy chips in just 20 minutes.

Kale chips are great as a snack, of course — eat them anytime you’d reach for potato chips or pretzels. But they’re also delicious served alongside eggs for breakfast, packed into a grain bowl for lunch, or served alongside a protein for dinner. Use them to top a pizza, as an alternative to croutons in a salad, or as a crispy garnish for soups. Crumble them up and toss them with popcorn. The possibilities are endless.