Crispy Lacinato Kale Chips
If you are looking for a way to use lacinato kale, also known as dinosaur kale or Tuscan kale, then I have a great recipe to share with you today! This easy baked Kale Chip recipe is made with only a few ingredients and takes very little prep time to make! It makes a great crunchy and healthy snack for kids and adults alike!
This Kale Chip recipe is a foolproof way to make lacinato kale chips in the oven with only kale, oil and salt. Pack them for snacks for summer car trips or add them to school lunch boxes. My daughters and I love them so much we eat them straight off the pan! This recipe is easy to prepare, great for beginners or to make with kids.
Love Kale? Don’t miss our Laicnato Kale Caesar Salad recipe!
Lacinato Kale Chip Ingredients
- Lacinato Kale: Lacinato Kale, also called Tuscan Kale or Dinosaur Kale has long tapered leaves with a savoyed texture. It is dark bluish green and has pale green ribs. You will need one large bunch of kale to make this recipe. Once you remove the stems and tear the leaves into pieces you should have about 8 loosely packed cups.
- Oil and Salt: To flavor the chips and bake them you will need oil and salt. We used extra-virgin olive oil, but another cooking oil would work fine. The oil helps the salt stick to the leaves, and helps the leaves become crispy.
How To Make Tuscan Kale Chips
Step 1: Remove the ribs from the kale and then tear the leaves into large chip-sized pieces (about the size of a potato chip is good.)
Step 2: Wash the kale in cold tap water and spin them completely dry.
Step 3: Drizzle the oil over the kale in a large bowl and add on the salt. Toss them together and make sure that the oil evenly coats the leaves.
Step 4: Spread the kale chips out onto two large baking sheets. You do not want to overcrowd the kale so that it will crisp evenly.
Step 5: Bake the two sheet pans, evenly spaced in the oven for about 10 minutes.
Step 6: Rotate the pans and turn the chips over so that they will crisp evenly. Continue baking until they are crispy (about 8 more minutes.)
Chef’s Tips From Katie
Any type of kale will work for kale chips, but the timing will be slightly different. Make sure to space the leaves out on the sheet pan as overcrowding will cause them to brown unevenly.
This standard lacinato kale chip recipe is a great starting point for getting creative with seasonings. Try using garlic powder, nutritional yeast or smoked paprika too!
If your chips are dark or bitter is likely that they were baked a little too long. Kale goes from crispy to burned very quickly. To avoid that from happening, check it often in the last few minutes of baking. Check for the texture by lifting up the chip with tongs, and see if there is any pliability to it. If it is crisp, remove it from the oven! They will crisp up a little bit more as they cool.
For the best texture, enjoy kale chips within a few hours. Keep them on a baking sheet or plate, loosely covered with plastic wrap for up to three days. If they become soft you can crisp them in the oven for three or four minutes.
More Kale Recipes
- We love to use lacinato and curly kale in salads. We have shared so many over the years. Some of our favorites include Massaged Kale Salad, Overnight Kale Caesar, Southwest Cobb Salad and Thanksgiving Kale Salad with Delicata Squash, Kale Salad with Blueberries and Kale Slaw with Raspberries.
- For cooked kale recipes two basic ways to make it are sauteed kale with onions and vinegar or Kale with balsamic and cranberries.
- For soup fans, don’t miss this 4 ingredient Kale Cheddar soup or Potato and Kale Soup with Andouille.
- Try this Mac and Cheese with Kale or this Brown Rice kale Risotto.
- And another snack idea is this Savory Kale Bread with Feta.
At Healthy Seasonal Recipes, we specialize in cooking with fresh veggies and creating weeknight meals. Sign up HERE to get more produce-forward dinner ideas for FREE! If you make this recipe, please come back and leave a star rating and review. I would love to hear what you thought! Happy Cooking! ~Katie
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Crispy Lacinato Kale Chips
- Total Time: 30 minutes
- Yield: 6 cups 1x
Description
If you are looking for a way to use lacinato kale (sometimes called dinosaur kale or Tuscan kale) then I have a great recipe to share with you today! This easy baked Kale Chip recipe is made with only a few ingredients and takes very little prep time to make! It makes a great crunchy and healthy snack for kids and adults alike!
Ingredients
- 1 large bunch lacinato kale
- 1 tablespoon extra virgin olive oil
- 1/4 teaspoon salt, or to taste
Instructions
- Arrange oven racks to evenly space them in the upper and lower third of the oven. Preheat the oven to 325’F.
- Remove and discard thick ribs and stems of kale. Tear or chop into bite-size pieces. Rinse and spin dry in a salad spinner.
- Toss kale with oil and salt using clean hands. Spread out evenly onto two large, rimmed baking sheets.
- Bake, turning once halfway through, until crispy, about 18 minutes. Season with additional salt if desired.
Notes
One bunch of kale yields about 8 cups leaves with the ribs removed and torn.
Cooked kale chips can be stored in an airtight container at room temperature up to 3 days. Note that chips that were not completely crispy will become even less so if stored this way.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Category: Snack
- Method: Oven
- Cuisine: American
Nutrition
- Serving Size: 2 cups
- Calories: 128 calories
- Sugar: 4 g
- Sodium: 262 mg
- Fat: 6 g
- Saturated Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 6 g
- Protein: 8 g
Thank you so much my family loves these healthy chips
Did I miss it? I don’t see the oven temp anywhere in this recipe.
Oops sorry. There it is.
I love kale chips but for some reason never even thought to use lacinato. Thanks for this!
This is such a delicious snack and my favorite recipe for kale chips! Thank you … and yes, have to be so careful not to let it burn!
I’ve made kale chips not lacinato kale chips before – your instructions are super helpful!