Recipe: Kale Chips

March 30, 2012


I can’t believe it took me so long to jump on the kale chip bandwagon! I’ve heard about them for ages, but honestly, I didn’t think they’d taste very good. I’m typically not a big fan of kale. I’d like to be since it’s super healthy, but I’ve just never loved it. Chard? Yum. Kale? Meh. Well, I’m glad I finally came around :) Kale chips are delicious! I was shocked at how crunchy they are. And they’re ridiculously easy to make. You can flavor them with whatever seasoning you’d like – I’m partial to cumin.


  • 1 bunch kale
  • olive oil
  • coarse salt
  • cumin


1) Preheat oven to 350 degrees.

2) Line baking sheet with parchment paper. Depending on how big your bunch of kale is, you may need 2 baking sheets.

3) Tear the kale leave off the stems. Discard stems. Tear leaves into large pieces.

4) Rinse the kale.

5) Pat the kale dry with paper towel. Don’t use wet kale to make these chips – they won’t be crispy.

6) Throw dried kale pieces into a large bowl.

7) Drizzle kale with olive oil and sprinkle with coarse salt and cumin (or your preferred spice) – however much you’d like. Mix with your hands so that each piece gets some salt, spice, and oil.

8) Spread out the kale onto the baking sheet(s) so that the pieces are not touching.

9) Place kale in oven. The timing will depend on the size of your kale pieces and your particular oven. They should be done in anywhere between 8 and 15 minutes. Once the edges start browning, take one out to try. If it’s crispy, it’s ready. If more than just the edge browns, your kale chips will be bitter.

10) Enjoy. These stay crispy for a couple of days if you keep them in an airtight container (I doubt they’ll be around for that long though!)


Shared with Real Food Wednesdays.

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