Crispy kale chips are a fun and healthy snack that your kids love! Light, crunchy, and full of flavor, these veggie chips are easy to make and packed with nutrients. Whether you bake them in the oven or crisp them up in an air fryer, you’ll definitely want to keep a batch on hand for snack time!
Kale 101: The Leafy Brassica
Kale belongs to the Brassicaceae family, also called brassicas or cruciferous vegetables. Brassicas all stem from the mustard plant (as in mustard seed that the condiment is made from) and include favorites like cabbage, broccoli, turnips, radishes, and of course, kale. Over time, humans selectively bred these plants for specific traits. Kale was chosen for its hearty, flavorful leaves.
Brassicas thrive in cool weather, making them perfect for winter and early spring cooking with your little one. When temperatures climb above 85º, the plants slow their growth and begin to bolt (flower). That’s why you won’t see them growing much during summer.
Here’s a fun fact: after a frost, kale starts producing natural sugars to protect itself, making it taste even better!
Although this recipe just calls for “kale,” there are over 50 types to choose from. So, which kind works best for crispy kale chips? The freshest bunch at your grocery store or farmers market is usually the best pick. Keep in mind, frilly kale turns delicate and crispy when baked, while Lacinato (or dino kale) holds its shape better thanks to its tougher texture. For the crunchiest results, curly kale is often the winner.
Turnip Tops to Radish Leaves: Try Other Brassica Chips!
This recipe doesn’t stop at kale! You can use other brassica greens to make tasty veggie chips too! Want a fun way to reduce food waste? Try using the leafy tops of radishes or turnips to make crispy green chips.
Just adjust the oil and seasoning based on how many greens you’re working with. The baking method stays the same, and the results are still crunchy and delicious.
One tip: the frillier it is, the more delicate it will be, so brassicas like mustard frills will fall apart trying to get them off the baking sheet.
Crispiest Kale Chips? Try Air Fryers or Convection Ovens!
Want to make kale chips that taste like healthy potato chip alternatives? You totally can with a regular oven! But for the crispiest, most chip-like results, try a convection oven or air fryer.
These appliances circulate hot air, which helps kale crisp evenly without steaming. The result? Light, crunchy, chip-like perfection. Just watch out, powerful convection fans can blow kale off the baking sheet once it dries out.
Air fryers are also a great option, but they’re usually small, so one bunch of kale may take multiple rounds. If you’ve got an air fryer or convection oven, definitely give this method a try—it takes homemade veggie chips to the next level!
Kids Recipe Card
Crispy Kale Chips
Equipment
- Oven Convection oven if available
Ingredients
- 1 bunch kale
- 3 tbsp olive oil
- 1 tsp salt
- 1 tsp garlic powder
- 1 tsp onion powder
Instructions
- Adults do: Pre-heat the oven to 300º
- Adults do: Demonstrate the size that the kale should be chopped to. About 3 inches wide because they will shrink when baked. Demonstrate how to remove the stem from the leaf if the stem is thick.
- Kids do: If necessary, remove the leaf from the stem. Then chop each kale leaf into bite-sized pieces.
- Kids do: Place the kale into a large bowl.
- Kids do: Add the oil to the bowl and mix until every piece of kale has a light coating of oil.
- Kids do: Add the salt, garlic, and onion powder. Mix until every piece of kale is seasoned.
- Adults do: Line a baking sheet with parchment paper.
- Kids do: Evenly spread the seasoned kale onto the baking sheet.
- Adults do: Bake for 10 minutes, rotate the pan, and bake for another 10-15 minutes.
