Crisp Kale Chips With Chile and Lime Recipe (2024)

What's the equivalent of 20 cups of kale in pounds?

I find that they keep quite well for 2-3 days in an airtight container before they lose their crispness. But even then, I have "re-crisped" them by re-baking them for a few minutes at, say, 250F.

I set temp to 275. Takes longer to crisp, but fool-proof. MOST significant factor of my success was use of 1# box of Whole Foods triple-washed Baby Kale. They start out nice and dry. Use spray canola to lightly coat leaves. Guaranteed to deliver gorgeous little leaves that shatter in in your mouth and melt on your tongue. Retain crispness for days.

Spread them out and do in different batches, otherwise they don't crisp up as well.

Love kale chips. I use a spray bottle to apply the olive oil, and my favorite spices to use are sea salt, garlic powder and cayenne pepper, but all family members don't care for the cayenne, so I made half with the mild chile powder. They liked those fine. Thanks for the recipe! Oh, my daughter's Schnauzer loved them, too. He stole them from her toddler's bowl. Ahem. Side effects can be a bit messy, and it's not from the spices... :)

The kale goes past toasty to scorched very quickly. In the future, I will set the oven to 325, and plan for it to take a bit longer. I didn't have mild chili powder, so I used smoked paprika, which was very good.

A great way to use up the leaves on the old kale that overwintered in our garden and bolted this spring.

It is saver to use 275 degrees.

I followed the directions exactly- around 10 minutes in I smelled burning kale. They were incinerated. Not sure what I did wrong- will try a much lower temperature next time.

I followed the process but used spike seasoning mix instead. Delicious. Crispy, lite and a HUGE hit with my 10 year old.
If anyone has tips on storing them I'd love to hear...I'm worried they'll lose their crispiness in a container.

To those who've asked how to dry the kale without a salad spinner:1) Wash the kale before you remove the midrib. Hold each piece by the stem end and SHAKE it vigorously. (Outdoors!)2) Trim the kale as directed and lay the pieces on the baking sheets.3) Wait. (Refrigerate uncovered overnight on the sheets if you have the time and space.)

Clearly an opportunity to use Tajin and make this even simpler. Make sure the leaves are dry too.

Convection bake @300

Trader Joe's Chili Lime seasoning makes a good shortcut.

250 degrees for 40 minutes was perfect. Kale was not completely dry but long low baking dried it then crisped it. It didn’t require close attention as it does with higher temp. I could eat the whole thing for a snack!

Don’t use baby kale. The leaves are too thin. The chips are just too insubstantial.

This is a winner. Kind of hard to believe you're eating kale when it is such a guilty pleasure! By the way, I don't think you need to stress too much on the measurments. You just tear up kale to file a backing sheet without overlap if possible and then pull out an extra sheet if you have more. Two bunches will make a lot.

300 degrees in convection oven for 11 or 12 minutes seems right. I used 1 vtsp of olive oil and light sprinkle of salt

I have been trying to 'dry' my kale all afternoon?! Any suggestions? Thanks

This inspired me to make kale chips with Tajin chile lime seasoning and they are great. Same basic instructions: mix kale, Tajin and olive oil in a bowl and bake as suggested.

Suggestions for drying this much kale (besides buying bagged or boxed versions) without a salad spinner?

Very important to have them dry before baking; added some cheese in the end

Cook at lower temperature

Not a bad disguise for kale.

Delicious! Cooked at 275 for 18 minutes and came out perfectly. I only added olive oil and sea salt then stored in airtight container after cooling.