Why You’ll Love This Kale Chips with Garlic

• They’re seriously addictive. The combination of crispy texture, savory olive oil, and roasted garlic creates a flavor profile that rivals any store-bought snack. You’ll find it hard to stop at just one batch.
• It’s a surprisingly simple process. Honestly, the most complicated part is massaging the oil onto the leaves. There’s no fancy equipment or hard-to-find ingredients—just a few pantry staples and about 20 minutes of your time.
• You get complete control over the flavor. Want them extra garlicky? Add more powder. Feeling a little spicy? A pinch of cayenne pepper does wonders. This recipe is a perfect base for your own creative twists.
• They make you feel fantastic. Knowing you’re snacking on something that’s not only delicious but also packed with nutrients is a win-win. It’s the kind of snack that leaves you feeling energized, not sluggish.

Ingredients & Tools

• 1 large bunch of curly kale (about 200-250g after stemming)
• 1 ½ tablespoons extra virgin olive oil
• ½ teaspoon garlic powder
• ¼ teaspoon fine sea salt, plus more to taste
• Optional: a pinch of smoked paprika or nutritional yeast for a cheesy flavor

Tools: A large baking sheet, a large mixing bowl, a salad spinner (highly recommended!), and parchment paper.

The ingredient list is short and sweet for a reason. Each one plays a crucial role. Using curly kale instead of the flat Lacinato (or dinosaur) variety is key because its ruffled edges crisp up beautifully. And that half teaspoon of garlic powder? It’s the magic dust that gives these chips their signature, can’t-stop-eating-them quality.

Serves: 2-3 as a snack | Prep Time: 10 minutes | Cook Time: 12-15 minutes | Total Time: 25 minutes

Before You Start: Tips & Ingredient Notes

• Dry kale is non-negotiable. Any lingering water on the leaves will steam them in the oven, resulting in soggy chips instead of crispy ones. A salad spinner is your best friend here—it makes this step effortless.
• Don’t skip the stem removal. The thick, fibrous stems never truly crisp up and will remain tough and chewy. Taking the extra minute to tear the leaves away from the stem ensures every single chip has a perfect texture.
• Massage, don’t drown. You want to use just enough oil to lightly coat every nook and cranny of the kale. Too much oil will make the chips greasy and prevent them from crisping properly. A little really does go a long way.
• Give them space to breathe. Crowding the baking sheet is probably the number one reason kale chips fail. If the leaves are piled on top of each other, they’ll steam instead of bake. Using two baking sheets is better than one overcrowded one.

How to Make Kale Chips with Garlic

Serving Suggestions

Complementary Dishes

• A creamy soup — The crisp, salty chips are fantastic for dipping into a velvety tomato basil or butternut squash soup, adding a wonderful textural contrast.
• Inside a sandwich or wrap — Crumble a handful of these garlicky chips onto your next veggie or chicken sandwich for an incredible crunch factor that’s far superior to lettuce.
• Alongside a burger — Serve a big bowl of these instead of fries for a lighter, yet equally satisfying, side dish that pairs beautifully with any burger.

Drinks

• A crisp lager or pale ale — The cold, bubbly beer cuts through the savory, garlicky flavor of the chips perfectly, making for an unbeatable snack-time combo.
• Sparkling water with lemon — For a non-alcoholic option, the bright acidity and effervescence cleanse the palate and enhance the garlicky notes.
• A chilled glass of Sauvignon Blanc — The herbaceous and citrusy notes in this wine complement the earthy kale and garlic beautifully.

Something Sweet

• Fresh berries with a dollop of yogurt — After the savory garlic punch, the natural sweetness of ripe strawberries or blueberries is a refreshing and light way to finish.
• A square of dark chocolate — The bitterness of high-quality dark chocolate provides a sophisticated and simple counterpoint to the salty chips.
• A ripe, juicy pear — The sweet, mild flavor and soft texture of a pear is a wonderfully simple and healthy palate cleanser.

Top Mistakes to Avoid

• Mistake: Not drying the kale thoroughly. I’ve messed this up before too, and it’s the fastest route to a sad, soggy pan of steamed greens. Moisture is the enemy of crispiness here.
• Mistake: Using too much oil. It might feel like you need more, but trust the recipe. An oily kale chip will never achieve that light, airy crispness; it’ll just be heavy and greasy.
• Mistake: Overcrowding the baking sheet. This is so tempting, especially when you have a big bunch of kale. But if the leaves are piled up, they’ll steam each other instead of baking. Patience is key—use two sheets if needed.
• Mistake: Walking away during the last few minutes of baking. Kale chips have a very small window between perfectly done and burnt. Stay nearby, watch them like a hawk, and pull them the second the edges turn brown.

Expert Tips

• Tip: Add seasoning after baking. For an even more intense flavor, try adding a light sprinkle of flaky sea salt or more garlic powder *immediately* after the chips come out of the oven. The residual heat will help the seasoning stick.
• Tip: Use an air fryer for a speedier result. If you have an air fryer, it’s a fantastic tool for this recipe. Cook at 300°F (150°C) for 5-7 minutes, shaking the basket halfway through. It can be even faster and creates a great crunch.
• Tip: Store any leftovers properly. If you miraculously have leftovers, let them cool completely and store them in a paper bag at room temperature. A plastic container or bag will trap moisture and make them soft.
• Tip: Experiment with flavors. Once you’ve mastered the basic garlic version, the world is your oyster. Try adding a pinch of curry powder, onion powder, or even a squeeze of lemon juice after baking for a totally new snack.

FAQs

Why are my kale chips chewy instead of crispy?
This almost always comes down to one of two things: moisture or overcrowding. If the kale wasn’t thoroughly dried before baking, the water will steam the leaves. If the baking sheet was too crowded, the leaves steam each other. Ensure your kale is bone-dry and spread in a single, uncrowded layer for the crispiest results. Also, make sure your oven is fully preheated before they go in!

Can I use fresh garlic instead of garlic powder?
I don’t recommend it for this particular recipe. Fresh garlic has a much higher water content and can burn very easily in the oven, creating a bitter, unpleasant flavor. Garlic powder dehydrates and toasts beautifully, giving you that consistent, mellow garlic taste throughout. If you’re craving fresh garlic, try making a garlic-infused oil by gently heating olive oil with a crushed garlic clove, then straining it out before massaging the oil into the kale.

How long do homemade kale chips last?
Honestly, they are truly best eaten within a few hours of making them. They lose their ethereal crispness over time. If you must store them, let them cool completely and place them in a paper bag (which helps absorb any residual moisture) at room temperature for up to a day. Do not refrigerate them, as the fridge environment is humid and will make them soft instantly.

Can I make these oil-free?
You can try, but the oil is crucial for conducting heat and helping the kale crisp up properly. Without it, the chips are more likely to burn or become brittle in a dry, unpleasant way. If you need to avoid oil, a light spritz of cooking spray can work, but the texture won’t be quite the same as using a proper coating of olive oil.

Is curly kale really better than Lacinato (dinosaur) kale?
For classic, crunchy chips, yes, I firmly believe it is. The thick, ruffled structure of curly kale creates more surface area and little nooks that crisp up delightfully. Lacinato kale is flatter and tends to become more fragile and paper-thin when baked, which can sometimes lead to burning around the edges before the center is crisp. That said, if Lacinato is all you have, it will still work—just watch it even more carefully!