- 1 large bunch curly kale, green or purple
- 2 tablespoons coconut oil, melted
- 1/4 teaspoon sea salt
- Preheat oven to 350°F. Line two baking sheets with parchment paper or aluminum foil for easy clean-up.
- Use your hands to remove the kale leaves from the stems. Add the leaves to a salad spinner and wash thoroughly. Spin dry.
- Gently pat the kale dry using paper towels or a clean dish towel. Place them in a bowl and pour over the coconut oil.
- Use your hands to coat the kale with the oil.
- Place the kale leaves on the baking sheets, trying to keep the leaves from overlapping. Sprinkle lightly with the salt.
- Bake at 350°F for 8 minutes. Flip the kale chips and return them to the oven. Bake for approximately 5 more minutes, or until the leaves start to become brown around the edges. Be careful not to burn.
- Remove from the oven and serve immediately.
- Store any leftovers in a tightly sealed container in the refrigerator for up to 5 days.
- There are three main varieties of kale that I usually see at the store: curly kale, baby kale, and lacinato or dino kale. I only recommend using curly kale for making homemade kale chips. The other varieties really aren’t ideal because the leaves won’t hold onto the oil and seasonings as well.
- You can feel free to get creative with your flavorings or seasonings. Italian seasoning, garlic powder, onion powder, or smoked paprika would all be delicious! Or, you can use a flavored salt like Garlic Salt.
- If you want another cooking alternative, try my recipe for Air Fryer Kale Chips.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Snack
- Method: Oven
- Cuisine: Healthy
- Diet: Vegan
- Serving Size:
- Calories: 63
- Sugar: 0.1 g
- Sodium: 146.9 mg
- Fat: 6.8 g
- Saturated Fat: 5.6 g
- Carbohydrates: 0.4 g
- Fiber: 0.1 g
- Protein: 0.2 g
- Cholesterol: 0 mg
Keywords: how to make kale chips in the oven, homemade kale chips, baked kale chips recipe