These chips will satisfy your craving for a salty snack while still offering the health benefits of kale. Feel free to play with the seasoning once you’ve mastered this basic recipe.

Yield: Makes about 8 cups.



  • 1 bunch kale (stems removed)
  • 1 tbsp extra-virgin olive oil
  • 1/4 tsp sea salt
  • 1/4 tsp freshly ground pepper


  1. Preheat oven to 350°F.
  2. Wash kale thoroughly under cool running water. Tear kale into 2 inch pieces. There should be about 12 cups. Spin kale dry using a salad spinner; pat kale dry with paper towels.
  3. Combine oil, salt and pepper in an extra-large zip-lock plastic bag. Add kale. Seal bag and shake to coat. Alternatively, combine kale, oil, salt and pepper in a large bowl; toss until coated.
  4. Lay kale in a single layer in two large parchment paper-lined rimmed baking sheets.
  5. Bake until crisp, about 20 minutes. Cool completely in pans on racks. Kale chips should be served soon after they are cooled as they will lose some of their crispness upon standing.
Nutritional analysis per 1 cup serving:

51 calories, 2.2 g fat, 2.5 g protein, 7.4 g carbohydrate, 1.6 g fibre, 131 mg sodium