These spicy kale chips disappear fast! They’re simple to make and delicious — I’ve included my trick for ultra-crispy results.
Spicy Kale Chips
I kept thinking about yesterday’s batch of kale chips, so after breakfast I made honey mustard and later in the day I used the remaining kale to make a spicy version. These may be my favorite so far.
Garlic powder and cayenne balance the kale’s slight bitterness and transform it into a snacky, craveable treat. There are countless ways to season kale chips, and this spicy version is an excellent place to start. If you’re unsure, try dipping them in a little ranch, veggie dip, or French onion dip — once you get used to chips made from greens, you’ll be reaching for more.
Below you’ll see my foolproof method for maximum crispiness.
My trick: place a wire cooling or baking rack on a foil-lined baking pan and arrange the kale on the rack. Lightly mist with spray oil or rub a small amount of a healthy oil into the leaves, season, and bake. The rack lifts the kale so air circulates and the edges crisp evenly.
Let’s get to the recipe.
These crisp, crunchy kale chips are quick to prepare and perfect for guilt-free snacking. I’ll admit it’s hard not to eat an entire tray in one sitting once I start — they’re dangerously addictive.
Spicy Kale Chips
Ingredients
- 1 bunch of curly kale
- Spray oil or your favorite healthy oil
- 1/4 tsp sea salt, or to taste
- 1/4 tsp ground cayenne pepper (adjust to taste)
- 1/8 tsp black pepper
- 1/8 tsp garlic powder
Instructions
- Preheat the oven to 300°F (150°C).
- Rinse and dry the kale thoroughly. Use a salad spinner, air dry, or pat with paper towels so the leaves are dry before baking.
- Tear the leaves away from the stems into chip-sized pieces.
- Place a wire baking or cooling rack on a foil-lined cookie sheet and arrange the kale pieces in a single layer, leaving space between them.
- If making a large quantity, bake in two sheets or batches so they crisp evenly.
- Lightly spritz with cooking spray or drizzle a little oil into your hands and gently massage it into the leaves — just enough to coat them lightly. Too much oil or moisture prevents crisping.
- Season with salt, garlic powder, cayenne, and black pepper. Adjust the cayenne for spiciness or substitute sweet paprika for a milder flavor.
- Bake on the center rack for about 18–20 minutes, or until the edges are crispy. Watch carefully toward the end so they don’t burn.
Notes
Nutrition facts are estimated using an online recipe nutrition calculator and may vary.
Nutrition
Calories: 25 kcal, Carbohydrates: 3 g, Protein: 1 g, Fat: 1 g, Saturated Fat: 1 g, Sodium: 156 mg, Potassium: 139 mg, Sugar: 1 g, Vitamin A: 2884 IU, Vitamin C: 34 mg, Calcium: 43 mg, Iron: 1 mg
If you give these spicy kale chips a try, please let me know in the comments or tag @PEASandCRAYONS on Instagram — I love seeing your versions and celebrating what you make.
Crazy for kale?
- Broccoli Kale Pesto Pizza
- Cheesy Kale Stuffed Sweet Potatoes with Havarti and Garlic
- Cranberry Kale Quinoa Salad with Candied Pecans and Feta
- Tropical Mango Kale Smoothie