Kale Chips

I know I’m a bit late to the kale chips band wagon, but I’m here now and I’m here to stay! If you think you don’t like kale, you MUST try kale chips. There’s a reason kale chips are so popular right now. Seriously, these don’t even remotely resemble a vegetable. If you cook them just right, they are much more like a snack chip, thus the name . . . kale chips!

If you don’t believe me, wait till you hear this story.

I came home from the grocery store a few weeks ago, and the kids started pawing through my loot. They tossed aside the granola bars, the potato chips, the popsicles, and when they got to the bag of greens, my youngest daughter exclaimed, “THANK you, Mommy! THANK YOU for buying KALE CHIPS!!!!!!”

No lie.

Well okay, so she’s weird. She eats her veggies at the end of her meal because she likes to “save the best for last”. But my other two kids love them too. And the awesome thing is, they are SO easy to make. You just have to keep an eye on them. I have burned more pans of kale chips than I care to count.

How to Make Kale Chips

All you do is take a bunch or two of kale, tear them into largish bite sized pieces (toss the ribs), and scatter them on a baking sheet. Drizzle with olive oil, and sprinkle with salt and pepper.

kale chips ready to bake

Actually, that pan has too much kale. You want to spread it thinner so it can crisp up. I now use 2 baking sheets instead of one.

Then you bake it at 300 degrees for about 20 minutes or until it’s nice and crispy but not burned.

Then you chow on kale chips! It’s a guilt-free snack. Now how awesome is THAT!?

Kale Chips
Prep time:
Cook time:
Total time:
Serves: 4
  • 1 bunch kale
  • 2 tablespoons olive oil
  • sea salt to taste
  1. Tear or cut kale into large pieces, and place it on a large baking sheet.
  2. Drizzle with olive oil.
  3. Sprinkle with salt.
  4. Toss kale until well coated.
  5. Spread it sparsely and evenly on the baking sheet. You may need two baking sheets, depending on how much kale you have.
  6. Bake at 300 degrees for 15-20 minutes, turning once. You want it to be crispy and dark green, but not brown.
  7. Serve immediately, or cool and store in airtight container.


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15 Responses

  1. I just don’t know what’s wrong with me. I’ve tried kale chips because everyone raves about them. Just can’t get used to the flavor. Both my daughter and I like all kinds of veg things, but kale chips we just can’t get used to (I put kale in my blended greens drinks, so you’d think I’d like the chips)…

    1. Well, there’s always someone! LOL. They definitely have a bit of a bitter flavor, I happen to like that, but maybe you’d like them better with some other seasonings. I’ve seen recipes that add stuff to them like garlic powder and even cheese.

    1. To be honest, they’ve never lasted us more than a day. I usually buy 2 bunches, and they get devoured at dinner. If there is any left, we snack on them and they’re gone by bedtime. They are pretty crispy, though, if you cook them just right. I do think they’d last a few days in an airtight container.

  2. Let me get this straight…you had granola bars, potato chips and Popsicles in your groceries??? Totally kidding, of course!!!!! Have not tried kale chips (or kale for that matter). They sure sound good and you can never have too many healthy snack ideas!!

  3. Such an easy snack! Can’t wait to try this out, I keep seeing kale at the local farmer’s market, but never knew what to do with it 🙂

  4. You have 300 degrees up in the pictures then 275 degrees in the recipe …. which is it? Thanks!!
    We add nutritional yeast to ours! Yummy!

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