Kale Waffles and Kale Waffle Chips

Kale Waffles and Kale Waffle Chips are the perfect way to sneak some healthy greens into your breakfast or snack time! Like my loaded ham and cheese waffles, they’re a fun and unexpected savory twist on waffles.

If you’re in the mood for a crunchy snack, take your kale waffles and bake up some kale waffle chips. These tasty bites are the perfect vehicle for your favorite dip like this 4-ingredient guacamole or canned tuna dip.

bowl of green waffles and a quarter of a green waffle dipped into a white dip next to a green napkin.
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Recipe tips and tricks

It’s always amazing how a bunch of greens can be reduced to almost nothing.


cutting board filled with raw trimmed kale.
measuring cup filled with cooked kale.

Blanche the kale for a few minutes and let it dry, Chop it by hand or in the food processor with the Parmesan cheese.

As always, the key to waffles is a gentle touch when mixing the liquid ingredients into the dry.

 food processor bowl with chopped kale.
glass bowl filled with green batter speckled with kale and a purple silicone spatula.

Making waffle chips

To make waffle chips, cut up or break the waffles into parts and then bake on an unlined baking sheet.

green flecked waffle quarters on a baking sheet.

How to serve kale waffles

You could eat these kale waffles smothered in maple syrup like any other waffle. But I’d recommend these waffles with egg or serving them with a bunch of Middle East-inspired sides like I do with fawaffle.

You could dip the waffle chips with a red kidney bean hummus, roasted golden beet dip, lemon herb tahini sauce, or sumac dressing, or even my smoky campfire sauce.

plate piled with green waffles, hard boiled eggs, and mixed salad.

Recipe FAQs

Why don’t these kale waffles look green except on the edges?

My waffle iron has one setting and browns the waffles. If you have a waffle iron with different settings, try cooking these waffles on low for a longer amount of time.

Can I freeze these waffles?

YES. Waffles freeze perfectly, but the waffle chips won’t. The waffle chips will keep at room temperature for about a week, if they last that long.

Can I turn other waffles into waffle chips?

YES. There are a lot of Ugly Duckling Bakery waffle recipes, but the fawaffle is probably the one I’d make next!

Love this recipe? Please leave a 5-heart 💜💜💜💜💜 rating in the recipe card below. Let me know how much you loved it, or any problems you had, in the comments section further down.


Kale Waffles and Kale Waffle Chips

5 from 2 votes
Category: Main Course
Cuisine: Unspecified
Prep Time: 22 minutes
Cook Time: 15 minutes
Total Time: 37 minutes
Servings: 5 ½ cup waffles
Calories: 232kcal
Get your greens in your waffles with these kale waffles. Turn leftover waffles into kale waffle chips for snacks and dipping!
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  • Waffle iron


  • 8 ounces kale (weight with stems, stems removed and discarded)
  • 1 ounce butter, unsalted, melted
  • ¾ cup (94 grams) bleached, all-purpose flour
  • ¼ cup cornstarch
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • cup buttermilk measured in a 2cup measuring cup, if possible
  • 1 egg
  • 2 ounces Parmesan cheese, grated


  • In a large pot of boiling water, cook the kale for 3 to 5 minutes (longer if your kale is bigger leaves), drain, rinse with cold water, squeeze out as much water as possible, and let drain. Chop finely by hand or in a food processor with the Parmesan cheese.
    8 ounces kale (weight with stems, stems removed and discarded)
  • In a small pot, melt the butter and let cool slightly.
    1 ounce butter, unsalted, melted
  • In a medium to large bowl, mix the dry ingredients (flour, cornstarch, baking soda, and salt).
    ¾ cup (94 grams) bleached, all-purpose flour, ¼ cup cornstarch, 1 teaspoon baking soda, ¼ teaspoon salt
  • In your measuring cup or small bowl, mix the wet ingredients (buttermilk, egg, and butter).
    ⅞ cup buttermilk, 1 egg
  • Add the wet ingredients to the dry and combine only until the dry ingredients are completely moistened.
  • Add the kale and Parmesan cheese to the mixture.
    2 ounces Parmesan cheese, grated
  • Waffle the mixture per your waffle iron instructions.
  • If you want to make kale waffle chips, cut up the waffles into desired size pieces and bake in a single layer on a cookie sheet at 200°F for about 90 minutes until crisp. Store at room temperature for up to one week.


This recipe makes about 5 half-cup kale waffles.


Calories: 232kcal | Carbohydrates: 25g | Protein: 10g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 57mg | Sodium: 635mg | Potassium: 259mg | Fiber: 2g | Sugar: 3g | Vitamin A: 4879IU | Vitamin C: 42mg | Calcium: 307mg | Iron: 2mg
Love this recipe?Mention @Uglyducklingbakery or tag #uglyducklingbakery!

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  1. 5 stars
    I have to thank you for this recipe! My kids aren’t huge on kale (though they love my homemade kale chips!), we grow it in the garden and always have SO much to eat once it gets going. I actually decided to buy a waffle iron after finding this recipe and my kids were SO excited we were finally going to have waffles at home. Then when I pulled it out the first time and told them I was making kale waffles they were angry…crying…lol. How DARE I ruin waffles for them!! I asked them to give them a shot and when they did they LOVED them! I make a double batch now to serve my family of 4 and have a few left over. There’s SO much kale in these and they really don’t taste like vegetable waffles. We actually like them with a touch of butter and maple syrup for a well rounded not too sweet superfood waffle experience!

    1. Oh my gosh, Kelle! Thank you so much for your comment about how much you and the family love these kale waffles. It really made my day (and made me want to run and pick some of my own mountain of kale!).

5 from 2 votes (1 rating without comment)

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