Martha Stewart Baked Kale Chips

Martha Stewart baked kale chips turn torn kale, olive oil and fresh lemon zest into a crisp, light, salty snack in just 20 minutes. It's an easy healthy snack idea with few ingredients for game day, picnics, movie night or holiday parties, and it's naturally vegan and gluten-free.

Rotate the two baking sheets halfway through the bake, because the oven heat is uneven and the leaves on the edges brown first. Skip it and you end up with a mix of burnt corners and limp, chewy pieces.

Martha keeps it to olive oil, salt and a toss of fresh lemon zest after baking. Adding the zest at the end keeps the citrus bright and fragrant instead of letting the oven dull it.

Martha Stewart Baked Kale Chips

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Course: AppetizerCuisine: AmericanDifficulty: Easy

Servings

4

servings

Prep time

5

minutes

Cooking time

15

minutes

Calories

80

kcal

Torn kale leaves bake on two sheet pans until they turn thin and shatter-crisp. A last toss with lemon zest adds a fresh, bright finish.

Ingredients

• 1 bunch torn kale leaves (stems removed)
  

• 2 tablespoons olive oil
  

• Salt
  

• Lemon zest (from 1 lemon)
  

Directions

• Heat the oven: Heat the oven to 350°F. Then get out two rimmed baking sheets so the kale has room to crisp instead of steaming.
• Arrange the kale: Spread 1 bunch torn kale leaves, with the stems removed, across the two rimmed baking sheets. Keep them in a loose single layer, so the heat reaches every leaf.
• Oil and season: Drizzle 2 tablespoons olive oil evenly over the kale and toss it with your hands. Then season with salt, since the leaves lose their moisture and the flavor concentrates as they bake.
• Bake the chips: Bake for 12 to 15 minutes, rotating the trays once halfway through. They're ready when the leaves feel dry and crisp to the touch.
• Add the zest: Toss the hot chips with the lemon zest from 1 lemon. Serve them right away, while they're at their crispest.

Tools for this recipe

• Nordic Ware half sheet pan, Microplane zester grater, Pyrex 3-piece glass mixing bowl set, Partanna Sicilian extra virgin olive oil, 1 liter. As an Amazon Associate I earn from qualifying purchases.

FAQs

How do I keep kale chips from getting soggy?

Make sure the leaves are completely dry before you add the oil, because water on the leaves makes them steam instead of crisp. Spreading them in a single layer with space between the pieces helps too.

How long do baked kale chips keep?

They're best eaten the same day, since kale chips soften quickly once they sit in humid air. If you have leftovers, store them in an airtight container at room temperature for a day or so.

Can I add other seasonings?

Yes, a pinch of garlic powder, smoked paprika or grated Parmesan after baking works well with the lemon. Add them once the chips come out of the oven, so the seasonings don't burn.

Can I make kale chips in an air fryer?

An air fryer works if you cook small batches at a lower temperature for a few minutes and shake the basket often. Kale is so light that it can blow around and scorch, so keep an eye on it.

What's the most common mistake with kale chips?

Crowding the pan is the biggest one, because overlapping leaves trap steam and stay chewy. Using two baking sheets, as this recipe does, solves that and gives you evenly crisp chips.