Kale Chips with Almond Flour

If you’ve ever wondered whether kale could turn into something you’d actually crave, these kale chips with almond flour might just change your mind. They’re light, crispy, and surprisingly the kind of snack you reach for again and again without even realizing it.

This is one of those crispy kale chips recipes that feels simple but tastes special. The almond flour adds a flavor and helps create that golden, delicate crunch. Whether you’re looking for the best kale chips to serve as a snack or just want something crispy baked in the oven for an afternoon bite, this recipe keeps things easy, flavorful, and completely beginner-friendly.

Ingredient Notes & Substitutions

KALE
You’ll need about one large bunch of kale, which usually gives you around 4–5 packed cups of leaves once the stems are removed. Curly kale works best here because the ruffled edges hold onto the seasoning and crisp up beautifully in the oven. Look for deep green leaves that feel firm and fresh, not limp or yellowing. If you only have lacinato (dinosaur) kale, that works too it just turns out slightly flatter and more delicate.

ALMOND FLOUR
Use about ½ cup of fine almond flour. The finely ground kind gives the chips a light, almost crumbly coating that crisps up nicely. Avoid almond meal if it’s very coarse, since the larger pieces can fall off or burn more quickly. If you’re out of almond flour, you can pulse blanched almonds in a blender until fine, or substitute finely ground sunflower seeds for a nut-free option.

OLIVE OIL
You’ll need around 2 tablespoons of olive oil to lightly coat the kale. Choose a mild, everyday olive oil rather than an extra strong one. The goal is to help the kale crisp and carry the seasoning, not overpower the flavor. If needed, avocado oil or melted coconut oil works just as well.

SALT
About ½ teaspoon of fine sea salt is enough to bring everything together. Fine salt sticks better to the leaves than coarse salt. You can always sprinkle a little more at the end if needed.

OPTIONAL SEASONINGS
A pinch of garlic powder, smoked paprika, or nutritional yeast can add extra flavor. About ½ teaspoon of any of these is plenty. You can mix and match depending on your mood or what’s in the pantry.

Step-by-Step Instructions 

1. Preheat the oven.
   Set your oven to 325°F (165°C). This slightly lower temperature helps the kale dry out slowly and become crispy instead of burning.
   
2. Wash and dry the kale.
   Rinse the leaves under cool water to remove any dirt. Then dry them very well with a clean kitchen towel or salad spinner. The leaves should feel completely dry—any moisture will create steam and stop them from crisping.
   
3. Remove the stems and tear the leaves.
   Hold each leaf and pull the thick center stem away. Tear the leaves into bite-sized pieces, roughly the size of large chips. They don’t have to be perfect—rustic shapes actually look more natural once baked.
   
4. Massage the kale with oil.
   Place the torn leaves in a large bowl. Drizzle the olive oil over them. Use your hands to gently massage the oil into the leaves for about a minute. The kale will darken slightly and feel softer that’s exactly what you want.
   
5. Add the almond flour and seasonings.
   Sprinkle the almond flour and salt over the kale. If you’re using extra seasonings, add them now. Toss everything together until the leaves are lightly coated. You should see a soft, sandy layer of almond flour clinging to the surfaces.
   
6. Arrange on the baking tray.
   Line a baking sheet with parchment paper. Spread the kale in a single layer, making sure the pieces aren’t stacked. Give them a little breathing room so they crisp instead of steam.
   
7. Bake until crispy.
   Slide the tray into the oven and bake for 15–20 minutes. Around the 10-minute mark, gently rotate the tray for even cooking. The chips are ready when the edges look slightly golden and feel crisp when touched.
   
8. Cool before serving.
   Remove the tray from the oven and let the chips sit for about 5 minutes. They’ll continue to crisp up as they cool. Taste one, then add a pinch more salt if needed.
   

Expert Tips

• Choose smaller, tender kale leaves they crisp faster and taste less bitter.
• Make sure the kale is completely dry before adding oil, or the chips will steam instead of crisp.
• Don’t overcrowd the pan; give each leaf space so hot air can circulate.
• If the almond flour starts browning too quickly, lower the oven temperature slightly.
• Add a light sprinkle of salt after baking for a fresher, more balanced flavor.
• For extra crunch, let the chips cool fully on the tray before moving them.
• A tiny squeeze of lemon over the finished chips adds a bright, fresh finish.
  

Storage & Make-Ahead

These kale chips are best enjoyed fresh, right after they’ve cooled. That’s when they’re at their crispiest and most delicate.

If you have leftovers, store them in an airtight container at room temperature. A glass jar or a container lined with a paper towel works well. They’ll stay crisp for about 1–2 days.

Avoid the refrigerator, since moisture will soften them quickly. If they lose some crunch, you can place them back in a low oven (around 300°F/150°C) for 3–5 minutes to revive the texture.

You can also wash, dry, and tear the kale a day in advance. Keep it in a sealed container in the fridge, then season and bake when you’re ready.

What to Serve With

These crispy baked kale chips make a great side for simple dinners. They pair nicely with roasted chicken, grilled fish, or even a hearty sandwich. If you’re making a quick weeknight meal, serve them alongside soup or a grain bowl for a light, balanced plate.

They also work well as a snack for movie nights, lunchboxes, or casual gatherings. On holiday tables or family dinners, they add a fresh, crunchy element that balances heavier dishes.

FAQs

Can I use frozen kale?
Fresh kale works best. Frozen kale contains too much moisture and won’t crisp properly.

Can I make these without almond flour?
Yes, you can skip it and just use oil and seasoning. The chips will still be crispy, just lighter and less nutty.

Why are my kale chips not crispy?
Most likely the leaves were still damp or the tray was overcrowded. Dry the kale thoroughly and bake in a single layer.

How long do kale chips stay fresh?
They’re best the day they’re made but will stay crisp for up to 2 days in an airtight container at room temperature.