Kale Chips

Susan Cutler


Kale is never talked about. What most of us don’t know is Kale can actually be tasty! And it is high in nutrients, vitamins, and even has a small dose of fiber and protein. It is also low in calories, carbs and has zero fat. In other words, Kale is awesome for us! Making 'Kale Chips' is so easy and tastes delicious when seasoned right and it stays such a beautiful bright green color that it is simply irresistible. Trust me on this one, pleeease!

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1-2 servings


10 Min


10 Min


4 c
kale, torn into bite size pieces
1 Tbsp
olive oil, can use in "misto" see note
fresh cracked pepper and sea salt, to taste

Directions Step-By-Step

Preheat oven to 350.

Prepare cookie sheet with parchment paper or a silpat.
Rinse kale and spin in a salad spinner to get as much liquid off as possible. Then dry any extra liquid with a paper towel.
Lay kale in an even layer on prepared baking sheet.

Spray Kale with your misto (full of olive oil) and then sprinkle heavily with some fresh cracked pepper.

Do NOT salt your kale now, save that for after it is out of the oven. The salt actually keeps the kale from maximum crispyness.
Bake kale for 12-14 minutes, checking at 12.

Using a pair of tongs, touch the kale, and listen. When the kale is ready you will hear it crackle when touched.
Becareful when you add the salt. A little goes a long way. You can always add more...do less at first.

A Misto is a piece of equipment you put olive oil into and as you spray the olive oil will come out as a mist. If you do NOT have one, don't worry..use your hands to make sure olive oil covers the leaves on both sides. Don't add too much...you only need a slight covering. Think delicate and light handed with this recipe..It will come out wonderfully. I HAVE FOUND THE KALE TASTES BEST WARM, RIGHT OUT OF THE OVEN.

About this Recipe

Course/Dish: Vegetables, Chips
Dietary Needs: Vegetarian
Other Tags: Quick & Easy, For Kids, Healthy