By Grocery List Plus Editorial Staff | Published on June 14, 2026

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Kale Chips

Serves 6

74 cal · 35 min

Kale Chips

Recipe GLPR72ab4cf997b356

4.5(1)
Snack
35 min
74 cal
Servings: 6
Oven
SNAP eligible

Crispy, golden kale chips roasted until they shatter delicately on your tongue. These simple yet elegant snacks are made by tossing fresh kale leaves with olive oil and sea salt, then baking them until they transform into addictive, delicious crisps. Perfect as an appetizer, snack, or salad topper.

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Ingredients

6 cups Kale leaves

1 tablespoon Olive oil

Flaky sea salt

Directions

  1. Heat your oven to 350°F (180°C).

  2. Rinse and thoroughly dry the kale leaves. If they are large, tear them by hand into bite-sized pieces, discarding any thick center ribs. Spread them on a baking sheet.

  3. Drizzle the olive oil over the kale and massage it gently into the leaves using your hands until every piece is lightly coated with oil.

  4. Arrange the kale in a single layer across the baking sheet, trying not to overlap the pieces. Place in the preheated oven.

  5. After about 5 minutes of baking, remove the baking sheet and use a spatula to gently separate any kale leaves that have stuck together. Return to the oven.

  6. Continue roasting for approximately 20 more minutes, until the kale is completely crispy and slightly darkened at the edges.

  7. Remove from the oven and immediately sprinkle generously with flaky sea salt. Serve warm or at room temperature.

Comments

Grocery List Plus Editorial Staff4.5

Kale chips are dead simple and cheap at any Charlotte grocery chain—a bunch of kale runs $2 to $3, olive oil and sea salt are staples. The stated 35 minutes is honest: about 5 minutes to wash, dry, and toss the kale, then 25–30 minutes in a 300°F oven with a shake or two halfway through. Cost per serving lands under 50 cents. The real drawback is household fit: these are a snack or side, not a meal, and they don't reheat well—crispness fades within hours, so you're eating them the same day. Perfect for a single household or as a weeknight-dinner side, but not a crowd-pleaser or make-ahead dish.

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