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Kale chips

Spiced Kale Chips

Super crispy, quick to make and addictive: that's all I have to say for these kale chips. Include these super greens in your diet today!
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Course: Snacks
Cuisine: American
Keyword: Air-fryer kale chips, Instant Pot CrispLid kale chips, Spiced kale chips
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 4
Calories: 67kcal
Author: Sophie
Cost: $3


  • 3 cups kale leaves
  • ½ tablespoon EVOO
  • 1 teaspoon Roasted garlic herb seasoning (Mc Cormick)
  • teaspoon cayenne pepper
  • ½ teaspoon onion powder
  • salt and pepper to taste


  • Start by setting your oven to 350 degrees F for preheating. If using an air-fryer or CrispLid, preheat them at 350F for 6 minutes.
  • Prepare your baking sheet or air-fryer basket by lining it with parchment paper.
  • Keep your kale leaves ready by removing the stems and tearing the leaves into bite size pieces.
  • In a small bowl, mix the oil, salt, pepper and the seasoning. Toss the leaves in the mixture.
  • Spread the leaves in a single layer on the baking sheet or on the air-fryer/CrispLid basket.
  • Bake until the leaves turn crispy and the edges brown. The process takes 10 to 15 minutes.
  • After baking the kale leaves will look shrunken due to loss of water.
  • Allow the leaves to cool on the counter for a few minutes.
  • Enjoy with your favorite dip.


  • These chips quick very fast. Keep checking to avoid burning.
  • Consider removing the stems and gently tear leaves into large pieces. Remember that the leaves will shrink as they cook.
  • Adding some oil in the marinade will make the chips more crispy and tasty.
  • For best results, spread the kale leaves into a single layer on the baking sheet.
  • And, lastly, pat dry the kale leaves after washing them. Using a salad spinner before pat drying helps to remove the excess water in the leaves.


Serving: 100g | Calories: 67kcal | Carbohydrates: 7.7g | Protein: 2.1g | Fat: 3.8g | Fiber: 2.2g | Sugar: 1.9g