The perfect low carb snack for chip lovers, these Ranch Kale Chips are super easy to make and have that same satisfying crunch as a bag of chips. I actually like kale chips better than regular potato chips now, and hopefully you will too after trying this recipe!
Ranch Kale Chips Recipe
These crispy kale chips are super easy to make, but there are a couple things to keep in mind before you begin:
These kale chips can burn very quickly, so keep a close eye on them, especially the first time you make them. For me, a 325-degree oven and 6-7 minutes was all that was needed to yield crispy chips that weren’t soggy or overly bitter and brown. However, you’ll want to test this closely in your own oven to find the right balance.
The kale needs to be completely dry before placing it in the oven. Moisture left on the leaves can create steam, which leads to soggy chips.
Also, be sparing when adding the olive oil. Add a small amount and massage it in until each leaf is very lightly coated. If more oil is needed, add it in very small increments until each leaf is coated.
This is our third homemade kale chips recipe – they have that same delicious crunch as real chips but come in at less than 5g net carbs per 1 cup serving.
Ranch Kale Chips Ingredients
- 2 large bunches kale, tough stems removed and torn into chunks
- 2 Tablespoons olive oil, as needed
- 2 Tablespoons homemade ranch seasoning mix
Homemade ranch seasoning:
- 1 Tablespoon dried parsley
- 1 teaspoon dried dill weed
- 1 teaspoon garlic powder
- 2 teaspoons dehydrated onions
- Salt and pepper, to taste
Tip: use a prepackaged ranch seasoning mix in place of the homemade seasoning, if desired.
Kitchen Tools You May Find Helpful
- Measuring cups and spoons
- Cookie sheet
- Sharp kitchen knife
- Slipmat or parchment paper
How to Make Ranch Kale Chips
Preheat oven to 325°F and line a large rimmed baking sheet with parchment paper or a Silpat® baking mat. Set aside.
Wash kale leaves and dry completely before adding to a large mixing bowl. Drizzle with a little olive oil and toss to combine while rubbing each leaf with your fingers to make sure it is evenly coated in oil.
Sprinkle smoked paprika, garlic powder, and cumin on top of kale and season with sea salt, to taste. Toss until evenly combined.
Arrange seasoned kale leaves on prepared baking sheet in a single layer, being careful to not overcrowd them. Work in batches, if necessary.
Place baking sheet in pre-heated oven and bake for 5-6 minutes before rotating the pan. Bake for another 1-2 minutes. Do not overcook. Remove chips from oven when they are still mostly green, with only a tiny bit of brown developing.
Let chips sit for 2-3 minutes to crisp up a bit more before serving. Enjoy!
Prep time: 10 minutes
Cook time: 6-8 minutes
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These homemade ranch kale chips are a great substitute for salty potato chips – they taste great PLUS you’re getting healthy nutrients while snacking!
For more low carb recipes you’ll love, check out our Low Carb Fathead Pizza Dough or our Low Carb KFC Chicken Copycat recipe.